Spicy, Herby Labneh Dip

I discovered this really lovely dip on Serious Eats. The recipe is by Laila Ibrahim, who works for America’s Test Kitchen, published in 2025. I could not wait to make it!

Of course you have to love labneh to love this dip. Me? I could take a bathe in the stuff. I’ve also made Samin Nosrat’s miso-labne onion dip, which was also incredible, but I think this one is better because of the spicy element. Really apples and oranges though.

Prior to making the dip, an herby oil is made with cilantro and scallions. At least where I live, cilantro is available all year around, which is why this post was published now and not in the garden months. I think a parsley and basil oil would also be lovely.

The other ingredient in this dip is chili crisp. I’m indebted to a girlfriend for turning me on Trader Joe’s chili crisp – I especially love it on eggs. Also, I’ve used both brands of labneh and they’re both top notch.

Spicy, Herby Labneh Dip
printable recipe below

For the Herb Oil:
3 cups loosely packed cilantro leaves (I removed the thicker stems)
2 scallions white and green parts, thinly sliced
3/4 cup extra-virgin olive oil

For the Labneh Dip:
2 cups labneh
1/4 cup herb oil from recipe above
1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice from 1 lemon
1 teaspoon Diamond Crystal kosher salt

Honey, to serve
Chili crisp, to serve
Thinly sliced scallions, to serve
Pita wedges, to serve

In a medium pot, bring water to boil. Meanwhile, prepare an ice bath in a medium bowl. Add cilantro and scallions to boiling water and cook until bright green, about 30 seconds. Using a spider skimmer or slotted spoon, immediately transfer herbs to the prepared ice bath.

Once cooked, drain cilantro and scallions well, squeezing them between hands to release as much liquid as possible.

Set a fine-mesh strainer over a medium bowl; set aside. Transfer cilantro and scallion to a blender. Add oil and blend on high speed until smooth, about 2 minutes. Strain through the prepared strainer, pressing mixture with a flexible rubber spatula to release as much liquid as possible. Transfer herb oil to an airtight container and store in the refrigerator for up to 1 week.

In a medium bowl, add labneh, 1/4 cup herb oil, lemon juice, lemon zest, and salt. Stir until well combined. Transfer to serving bowl or rimmed plate.

Top with honey, chili crisp, and scallion slices.

I considered hot honey, but assumed the chili crisp would add enough heat. It wasn’t!

Serve with pita wedges. Mini naan would also be good!