Labneh Dip
Creamy lebanese tangy labneh dip is a must this holiday season and honestly any time this works perfectly! Super easy to make this dip is a beautiful starter, hope you give it a try!! Ingredients: 1/2 kg Labneh 1 big red bell pepper, charred, peeled and roughly chopped 1 cup sundried tomatoes in oil, strained very well and finely chopped (optional) 3 spring onions, finely chopped 1/2 cup black olives, pitted and chopped 1/2 cup green olives, pitted and chopped 3/4 cup fresh origano, finely chopped 1 tablespoon of Sumac Extra virgin olive oil Method: Cut the bell pepper in half, place on a baking tray skin side up, sprinkle some salt and drizzle some olive oil and place in the oven till skin in nice and charred. Take pepper out of the oven, place in a bowl and cover tightly with some plastic wrap and leave for about 15 minutes. This will make peeling the pepper much easier. In the meantime place in a bowl the Labneh, sundried tomatoes (if using), spring onions, olives …