Roasted Vegetable Labneh Dip
I'm always looking for easy, impressive and delicious appetizers to serve, especially in the summer when the garden bounty is plentiful! This dish takes a container of store-bought labneh and tops it with some roasted vegetables cooked down in honey and pomegranate molasses. If you're not familiar with this ingredient, you can find it in Arabic markets or in the international section of your grocery store - of course, there's always Amazon to the rescue. It's delicious in dressings and marinades, so you'll find many uses for it if you pick up a bottle! I chose to sauté red onion, red pepper, yellow pepper and eggplant. But you do you! Any combination of vegetables would be delicious here. And you could choose to roast these veg in the oven as well.
All you need is some pita or baguette to dunk right into this luscious dip!
Sauté the veggies first...
Then add honey and pomegranate molasses.
Add fresh basil and serve with pita bread or a crusty baguette.
Roasted Vegetable Labneh Dip
Recipe details
- 12 servings
- Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Comments
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What is labneh and where can I get pomegranate molasses? Sounds delishes!