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Epicurious
Bon Appétit

Green Garlic Labneh

By Alison RomanPhotography by Ted Cavanaugh
Image may contain Ice Cream Food Creme Dessert and Cream
Ted Cavanaugh

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Recipe information

  • Yield

    Makes 1 cup

Ingredients

1 green garlic bulb, white and pale-green parts only, peeled and finely grated
1 cup labneh (Lebanese strained yogurt)
Kosher salt, freshly ground pepper

Preparation

  1. Step 1

    Mix green garlic into labneh in a small bowl; season with salt and pepper.

    Step 2

    Do Ahead: Labneh can be made 1 day ahead. Cover and chill.

Nutrition Per Serving

Per ¼ cup: Calories (kcal) 100 Fat (g) 3.5 Saturated Fat (g) 2.5 Cholesterol (mg) 20 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 6 Sodium (mg) 135
TagsDipSpreadsGarlicRoot VegetableVegetableSpringQuickEasyStarterSnackGluten FreeNut FreeVegetarianKetoBon Appétit
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