Cherry Tomato Labneh Dip
Labneh makes the ultimate dip for any season or occasion. Labneh topped with chunks of roasted squash and fried pumpkin seeds can keep the winter blues away. Labneh topped with finely minced shallots, chives and caviar is posh enough to anoint any New Year’s table. But only one garnish deserves the labneh throne all summer long: bright cherry tomatoes simmered in olive oil — with whole garlic cloves — until plumped, slumped and soft enough to burst. It is the perfect combination of creamy, savory and sweet. Serve alongside warm, fluffy pita, crusty bread, or ice cold crudités when battling a scorcher of a summer. The leftover olive oil is a bonus ingredient that can be used to dress salads, cook vegetables or finish a pot of beans or pasta.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 12ounces cherry tomatoes
- 8garlic cloves, peeled
- 2sprigs fresh thyme
- 2sprigs fresh oregano
- 1 ½teaspoons kosher salt
- 1cup extra-virgin olive oil
- 8ounces labneh
- 1teaspoon crushed red pepper
- Flaky salt
- Pita, crusty bread or crudités, for serving
Instructions
Step 1
Heat your oven to 325 degrees. Combine the cherry tomatoes, garlic cloves, thyme sprigs, oregano sprigs, salt and olive oil in a small, oven-safe lidded pot. Place the pot over medium heat and cook until the oil bubbles, about 1 minute. When it does, turn off the heat, cover tightly with a lid and transfer to the oven.Step 2
Let the mixture cook for 30 minutes. The tomatoes should be mostly whole and on the brink of bursting, and the garlic should smush when pressed. Remove and discard the thyme and oregano sprigs.Step 3
Put the labneh in the middle of a serving bowl. Using the back of a spoon, spread the labneh to fill the bowl evenly, then create a divot in the middle. Using a slotted spoon, place the tomatoes and garlic in the center of the divot and season with red pepper and flaky salt. Drizzle some of the fragrant oil on top, then reserve (and refrigerate) any remaining oil to dress salads, pasta, beans, vegetables or save for another use. (Strained and refrigerated in a covered container, the seasoned olive oil will keep for one week.)