Labneh Dip with Roasted Peppers
This labneh dip is the perfect appetizer. Topped with sweet roasted peppers and spiced olive oil, this creamy dip is going to be the star of your table.
Servings: 6
Ingredients
Roasted Peppers
- 12 oz Nature fresh Farms Sweet S’NAPS Peppers
- 2 tbsp olive oil
Labneh Dip
- 2 cups labneh
- 1 clove garlic grated
- 1 1/2 tsp dried mint
- 1//2 tsp kosher salt
- 1/4 tsp black pepper
Spiced Olive Oil and Walnuts
- 4 tbsp olive oil
- 2 tsp dried mint
- 1 tsp Aleppo pepper
- 1/3 cup chopped walnuts
Garnish
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 450 degrees F. Wash and dry the Sweet S’NAPS peppers and place them on a baking sheet. Drizzle with the olive oil and roast them in the oven for 20 minutes until they are tender. Let them cool for a few minutes.
- Meanwhile, mix the labneh with the garlic, dried mint, salt and pepper.
- Once the peppers are cool enough to handle, remove the top and the seeds, then chop them into small pieces.
- To make the spiced oil and walnuts, heat the olive oil in a pan over medium heat. Add the dried mint, Aleppo pepper and walnuts and cook for about 5 minutes.
- Spread the labneh dip in your desired serving bowl or platter. Top with chopped roasted sweet snaps and spiced olive oil and walnuts. Finish with chopped parsley.
Video
Notes
- Serve this dip with fresh bread such as pita, lavash, barbari or no knead bread.
- Use slivered almonds, pine nuts or chopped hazelnuts instead of walnuts if desired.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 211kcal | Carbohydrates: 4g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg