Lemony Caper Labneh Dip
Best served with sea salt kettle chips
Best served with sea salt kettle chips
If you make this, tag @forliving.co on Instagram— would love to see!
As a massive fan of dips, I’ve been wanting to create something perfectly citrusy, salty, and sweet for ages now. I combined honey and hot sauce, capers and lemon zest, and some other simple elements of goodness to pull this together:
Ingredients:
1 cup labneh or sour cream
Zest of 1 lemon
3 tablespoons capers in brine, drained & roughly chopped
1 Tbsp + 1 tsp white balsamic vinegar or champagne vinegar
1/2 teaspoon ground mustard
1/2 teaspoon wildflower honey
1/8 tsp sumac
A little drizzle of hot sauce: Louisianna, Crystal or an adjacent brand (we’re looking for a vinegary, aged pepper-based sauce)
Kosher salt and freshly ground black pepper, to taste
Drizzle of olive oil
Lemon rind— peeled and thinly sliced for serving (optional)
Flaky salt, for serving
Another drizzle of olive oil, for serving
Directions:
In a medium bowl, combine all ingredients, saving the lemon strips, flaky salt, and the final drizzle of olive oil for serving. Fold everything together with a spatula*. Start small with salt and hot sauce, adding pinch-sized amounts to taste. You won’t need a ton of salt as the capers do a lot of the heavy lifting :-)
Add the dip to a small serving dish, adding a drizzle of olive oil, flaky salt, and lemon peel for garnish. Enjoy!
*Above is the link for my favorite spatula— highly recommend it if you’re in the market for something new!
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