Labneh Dip Recipe
Servings: 4
Calories: 33kcal
Serve the dip with fresh vegetables or pita chips, or anything you'd like (potato chips!). The dip will keep well in the refrigerator for up to one week (and tastes even better with each passing day).
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Ingredients
- 1 cup labneh
- 1 tablespoon lemon juice
- 1 clove garlic minced or grated
- 10 leaves fresh spearmint finely chopped
- 1 tablespoon fresh dill finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried mint crushed
Instructions
- In a small bowl, combine all of the ingredients except the dried mint. Taste and adjust the seasonings as needed. Spoon the dip into a small serving bowl and dust with dried mint over the top before serving.
Nutrition
Calories: 33kcal | Carbohydrates: 2g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 309mg | Potassium: 81mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 0.1mg
