Roasted Vegetable Labneh Dip

Name: Roasted Vegetable Labneh Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 1 lb container of labneh, about 2 cups; 1 medium red onion, cut into chunks; 1 red pepper, cut into chunks; 1 yellow pepper, cut into chunks; 2-3 baby eggplant, cut into chunks; 2 T pomegranate molasses; 1 T honey; S&P; Olive oil; Fresh basil cut into ribbons (chiffonade)

by Dinner Club Diaries

12 servings

25 min

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

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Recipe details

Yield 12 servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Instructions

Chop onion, peppers and eggplant into bite size chunks.
Start by sautéing the onion in olive oil first, about 10 min until translucent, then adding the peppers. When the peppers are soft, remove veg from pan and sauté the eggplant in another T of olive oil. After cooking about 10 min, add the peppers and onions back to the pan and season everything with S&P. Add pomegranate molasses and honey to the pan, and continue to sauté until mixture is nicely coated. Allow mixture to cool before topping the labneh.
On a large, shallow platter, spread the labneh and swirl with the back of a spoon. Drizzle olive oil on top. Spread the sautéed vegetables evenly over the top. Add chiffonade of basil and an extra drizzle of pomegranate molasses.

Comments

Jackie wilkinson on Aug 14, 2021

What is labneh and where can I get pomegranate molasses? Sounds delishes!

2 Reply
- Dinner Club Diaries on Aug 14, 2021
  
  Hi! Both ingredients could be found at an Arabic/Middle Eastern market if you have access to that. Labneh is actually a kefir cheese but it’s similar to greek yogurt, only thicker. You could try straining greek yogurt if you can’t find labneh, or hummus is a great base for this dip as well!
  
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Roasted Vegetable Labneh Dip

Roasted Vegetable Labneh Dip

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Roasted Vegetable Labneh Dip

Roasted Vegetable Labneh Dip

Recipe details

Ingredients

Instructions

Popular Recipe Book

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