Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
(Platter)-
Assorted vegetables (I used radishes, cucumbers, cauliflower, mini sweet peppers, carrots, and sugar snap peas)
Labneh Dip
2 lbs. Greek yogurt (nonfat, plain)
2 tsp kosher salt
1-2 garlic cloves (grated or pressed into a paste)
Garnish- za’atar, pine nuts, olive oil (optional)
Mix all ingredients until smooth. Take a large bowl and set a mesh strainer on top (the bowl will catch all the liquid that drains out) and then line the strainer with cheesecloth. Next, scoop the yogurt mixture into the cheesecloth and place it in the fridge for a minimum of 24hrs (placing a plate on top to help press will result in a thicker dip). * After draining for 24hrs the yogurt will be very thick like cheese. Scoop into a serving bowl, and sprinkle with toasted pine nuts, za’atar, and a drizzle of olive oil.
Tarragon-Basil Aioli*
2 egg yolks (room temperature)
½ tbsp Dijon mustard
2 tsp lemon juice
1 tsp champagne vinegar
¼ tsp kosher salt
1 large garlic clove (grated or pressed)
½-¾ cup fresh basil (rough chopped)
1 tsp fresh tarragon
¼ cup extra virgin olive oil
¼ cup vegetable oil
In a small container that fits an immersion blender, combine the basil, tarragon, Dijon mustard, lemon juice, vinegar, salt, garlic, and egg yolks. Pulse a few times until the herbs are finely chopped.
With the blender running, slowly drizzle in both oils—starting with just a few drops at a time, then gradually increasing to a slow, steady stream. Move the blender up and down to fully incorporate the ingredients. Blend until the mixture is smooth, thick, and creamy. Adjust salt to taste if needed.
Tips
Serving sizes vary based on the amount of vegetables used. The aioli yields about 1 cup, and the labneh makes about 2.5 cups.
You can drain the yogurt for up to three days—the longer it drains, the thicker it gets. I found 24 hours ideal for a creamy, semi-thick cheese perfect for dipping.
Not a fan of tarragon? Just use extra basil—it’s all about personal preference.
An immersion blender works best for aioli, but a regular blender or food processor can be used in a pinch.
Aioli vs. Mayo: Technically, this is a hybrid of both—half aioli, half mayo (aka completely delicious). Traditional aioli is made by emulsifying garlic and olive oil, while mayo uses vegetable/canola oil and egg yolk.