Dilly Labneh Dip
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If you're prepping for Thanksgiving and already boiling the beans for the Skillet Green Bean Casserole, while you’re at it, reserve a few beans for this protein packed herb dip. Cheesy and delicious, the green veggies balance out the whole dish, which doubles as an appetizer or snack.
- 6 ounces labneh cheese
- 1 teaspoon chopped fresh dill
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 2 teaspoons extra virgin olive oil
- 1 teaspoon za’atar spice blend
- 1/2 cup blanched green beans (for serving)
- 6 whole wheat pita chips
- Calories 314
- Fat 20g
- Satfat 9g
- Monofat 3.6g
- Polyfat 0.5g
- Carbohydrate 13g
- Fiber 1.3g
- Cholesterol 57mg
- Iron 0.5mg
- Sodium 397mg
- Calcium 191mg
- Sugars 3.8g
How to Make It
In a small bowl, stir labneh, dill, lemon juice, and salt together. Smooth top of dip with a back of a spoon and drizzle with olive oil and za’atar.
Serve beans and chips alongside dip for serving.