The Dip - Labne with Sizzled Scallions and Chile

• servings: 2 cups
• active time: 15 min
• total time: 30 min

Ingredients

⅓ cup olive oil

4 scallions (or green garlic), white and light green parts, thinly sliced

1 teaspoon red-pepper flakes

2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives, plus more for garnish

Flaky sea salt

Freshly ground black pepper

2 cups labne, full-fat Greek yogurt or sour cream

2 tablespoons fresh lemon juice

Directions

Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.

Combine the labne and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.

Notes

Sizzled scallion oil can be made up to a week ahead, wrapped tightly, and refrigerated. Labne can also be seasoned a week ahead, wrapped tightly, and refrigerated. Combine the two just before serving.