I have an unhealthy obsession with Greek yogurt as a condiment. I love the way it contrasts with spicy Middle eastern food or how it can be eaten for breakfast with some fresh honey drizzled over it. In its simplicity, its incredibly versatile and the possibilities are endless. Which leads me to my take on Jibne Wa Labneh, Lebanese for Cheese and Yogurt dip. Traditional cheese and yogurt dip is pretty simple, but I like mine with a little pizzaz, especially when I’m serving it with souvlaki in a pita!
- 1 cup Greek yogurt
- 1/4 cup extra virgin olive oil
- 5-6 oz. of crumbled feta cheese
- juice from 1/2 a lemon
- clove of garlic, minced
Combine all ingredients in a bowl and mix well. Cover and refrigerate until ready to serve.