Balsamic Pomegranate Labneh Dip
Balsamic Pomegranate Labneh Dip - a simple healthy sugar free appetiser that's so easy to make! Perfect for entertaining and parties.
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Ingredients
- 1 kilo Greek yoghurt, unsweetened, full-fat
- 150-200 grams pomegranate seeds (about 2 pomegranates)
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 3 tbsp extra virgin olive oil
- 1 tbsp dried parsley*
- 2 tbsp sesame seeds
- 1 tbsp dried chili flakes (optional)
- salt & pepper to taste
Instructions
- You will need (1) a strainer, (2) a piece of cheesecloth (in a size which can be doubled over and then sit inside the strainer with enough cloth hanging over the edges so you can pick it up easily), and (3) a large bowl that you can hang the strainer over (with a gap of at least 2 inches between the base of the strainer and the bowl).
- Arrange your labneh making equipment. Fold your piece of cheesecloth in half and place it inside the strainer, with cloth hanging over the edges.
- Scoop all of the yoghurt into the lined strainer. Gently smooth it down if necessary, so the whole strainer is filled evenly with no gaps.
- Hang the strainer over the bowl. If you like, you can place a piece of clingfilm loosely over the top of everything, if you're worried about things falling onto the yoghurt while it's hanging.
- Carefully place the hanging yoghurt into the fridge for a minimum of four hours (I usually leave mine overnight).
- Once the hanging time is up, simply pick up the edges of the cheesecloth to lift the labneh out of the strainer. It should be firm, the consistency of a thick cream cheese spread.**
- Tip the labneh out onto a serving dish. Using a knife or spatula, smooth the labneh, leaving a few little ridges in the top (so the dressing can settle in there).
- Whisk together the balsamic vinegar and the honey. Pour over the labneh, followed by the olive oil. Scatter over the pomegranate seeds, sesame seeds and dried parsley (and the dried chilli flakes, if using), and then finish with a generous sprinkle of salt and pepper. Serve.
Notes
*you can also use dried mint if you prefer. Fresh herbs also work wonderfully if you have them on hand! Try fresh flat leaf parsley, mint or coriander.
**there will be whey left over in the bowl. You can discard this or alternatively, reserve it for another recipe. There’s a great recipe in the cookbook Ferment, Pickle, Dry for a whey-soaked muesli which I really like making!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!