Labneh Dip with Spiced Lentils: The Creamy, Tangy Dip of Your Dreams
Welcome to the ultimate dip experience, where creamy, tangy labneh (or goat cheese, if you’re feeling extra) meets hearty, spiced lentils for a combination that’s nothing short of magic. Whether you’re hosting a chic dinner party or just need something to snack on while binge-watching your favorite show (no judgment), this dip is a total vibe. It’s creamy, it’s zesty, and those lentils? Let’s just say, they’re the spice you didn’t know your life was missing.
Grab your pita chips (or whatever you plan to dip), and let’s dive in.
What You’ll Need
For the Labneh Base:
1 cup labneh
1-2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp garlic powder (or 2 fresh garlic cloves, finely minced, if you’re feeling extra)
1/4 tsp salt
Fresh black pepper, to taste
A handful of fresh herbs (parsley, mint, or dill—whatever speaks to your soul)
For the Spiced Lentils:
1/2 cup cooked lentils (green or brown, pick your favorite!)
1 tbsp olive oil
1 small onion
1 garlic clove
1/2 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp ground cinnamon (trust me, it works wonders here)
1/4 tsp ground coriander
1 tbsp lemon juice
Salt and pepper to taste
Fresh cilantro (optional, but totally worth it for garnish)
How to Make This Creamy, Flavor-Packed Dip
Step 1: Prep the Labneh Base
Start by spreading your labneh generously on a shallow serving platter or dish. If you’re feeling extra fancy, you can whip it with a little olive oil to make it even smoother, but it’s already perfect as-is. Drizzle the olive oil and squeeze the fresh lemon juice over the top like you're painting a masterpiece. Sprinkle the garlic powder, salt, and pepper for some extra flavor. Finally, scatter those fresh herbs (parsley, mint, or dill) across the top for color and freshness. Your base is now ready to impress.
Step 2: Cook the Lentils
Heat the olive oil in a skillet over medium heat, then toss in the finely diced onion and minced garlic. Sauté for about 3-4 minutes until everything smells heavenly and softens up. Add the cooked lentils, then sprinkle in the cumin, smoked paprika, cinnamon, coriander, and a pinch of salt and pepper. Stir it all together, letting those warm spices coat the lentils, cooking for another 3-4 minutes to let the flavors develop. A quick squeeze of fresh lemon juice at the end will bring the whole thing to life.
Step 3: Assemble the Dip
Once your lentils are cooked and seasoned to perfection, spoon them on top of the labneh like you’re decorating a cake. Spread them out evenly, allowing a little spillover for that rustic, “I just threw this together” charm. Drizzle a little more olive oil and squeeze another hit of fresh lemon juice over the top to keep it bright and zesty.
Step 4: Garnish & Serve
Here’s where you can get a little extra. Top the dip with fresh cilantro (or your herb of choice), making it look like it belongs on the cover of a food magazine. Serve with pita chips, crunchy veggies, or warm naan—whatever your heart desires. It’s gonna be good.
💡Hosting Tip: Pretty Dips, No Stress
Now, this dip is all about the presentation. Drizzle the olive oil, sprinkle the fresh herbs, and let those lentils sit pretty on top of the labneh. Make it look effortless, even though you know it’s packed with flavor. The best part? You can prep the lentils and the labneh base ahead of time—so all you need to do when guests arrive is assemble and garnish. Less time in the kitchen = more time with your people. #Winning