Labneh Dip with Roasted Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
211 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Labneh Dip with Roasted Peppers
Description
To prepare, sweet peppers are roasted at a high temperature until tender, then cooled, seeded, and chopped to mingle their natural sweetness with the creamy labneh base. The labneh is mixed with grated garlic, dried mint, salt, and pepper, delivering a smooth and herbaceous flavor foundation.
The spiced olive oil is gently cooked with dried mint, Aleppo pepper, and chopped walnuts until the walnuts toast, infusing the oil with aroma and mild heat. This mixture is spooned over the labneh and roasted peppers, adding a crunchy contrast and warming spice.
Garnished with chopped parsley, this dip pairs well with fresh breads such as pita, lavash, or barbari, providing a flavorful accompaniment for snacks or appetizers. Leftovers store well refrigerated for up to three days, and nuts can be substituted with almonds, pine nuts, or hazelnuts for variation.
Ingredients
Roasted Peppers
- 12 oz sweet peppers Nature Fresh Farms Sweet S’NAPS variety
- 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 walnuts chopped
Garnish
- 1/4 cup parsley chopped
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.
Notes
- Serve the dip alongside fresh breads like pita, lavash, or barbari for dipping.
- Slivered almonds, pine nuts, or chopped hazelnuts can replace walnuts for different textures and flavors.
- Store leftovers covered in an airtight container in the refrigerator and consume within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 32mg | 1% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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