This is the ideal condiment: It’s tangy, rich, fatty, salty, and lemony, all without trying too hard. You can thin it out with some buttermilk for dressing crunchy lettuces, or served as-is in dip form to pair with flatbread and raw veggies. If you crave a super-silky texture, run this through the food processor rather than mixing in a bowl. The preserved lemons bring plenty of salt to the mix, so no need to add more.
1 cup labneh, Greek yogurt, or sour cream
1/2 preserved lemon, finely chopped and seeds removed
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
Pinch of ground turmeric (optional)
Calcium 3% DV
Potassium % DV
Added sugars g
How to Make It
Combine labneh and preserved lemon in a medium bowl; season with black pepper. Place mixture in a serving bowl. Drizzle with olive oil; sprinkle with ground turmeric, if desired. Serve with flatbreads and vegetables.
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