Honey Sea Salt Labneh
A healthy fruit dip that tastes like cream cheese icing
Ingredients
- 16 ounces good-quality plain Greek yogurt I prefer 2%
- 1/2 teaspoon fresh lemon juice
- pinch of sea salt
- 2 tablespoons honey + additional to drizzle over the top
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt
Instructions
- Line a small strainer with several layers of cheese cloth.
- Mix yogurt with lemon juice and pinch of sea salt, and stir well to combine. Pour into the cheese cloth-lined strainer, and wrap yogurt to cover completely.
- Set the strainer with yogurt over a bowl, and refrigerate for 24 hours. After a few hours, the whey will begin to drain from the yogurt, and it will thicken considerably.
- Remove the strained Labneh from the refrigerator and unfold the cheesecloth. Transfer it to a mixing bowl and add 2 tablespoons of honey (or more to taste), vanilla, and additional 1/8 teaspoon of sea salt Stir to combine. Place in a serving bowl, and drizzle with additional honey, if desired.
- Serve with sliced fresh fruit or cinnamon pita chips.
- Cover and refrigerate any leftovers.
Notes
Store leftover labneh in a covered container in the refrigerator for up to 4 days. Stir well before serving to incorporate any liquid that separates.
Nutrition
Calories: 61kcalCarbohydrates: 7gProtein: 6gFat: 1gSaturated Fat: 1gCholesterol: 3mgSodium: 60mgPotassium: 4mgFiber: 0.01gSugar: 7gVitamin A: 33IUVitamin C: 0.1mgCalcium: 67mgIron: 0.02mg
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