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Lay's® Labneh and Mint Dip
Tangy homemade lemon-mint labneh, garnished with pistachios, olive oil, and chili, perfect for dipping with Lay's® chips.
Original recipe (1×) yields 4 servings
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LAY'S® Sour Cream & Onion Flavored Potato Chips1 bag1 bag
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Greek yogurt2 cups2 cups
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salt1 tsp1 tsp
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lemon11
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sprig of mint11
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pistachios2 tbsp2 tbsp
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crushed chili½ tsp½ tsp
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Olive oil
Ingredients
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LAY'S® Sour Cream & Onion Flavored Potato Chips1 bag1 bag
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Greek yogurt2 cups2 cups
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salt1 tsp1 tsp
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lemon11
-
sprig of mint11
-
pistachios2 tbsp2 tbsp
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crushed chili½ tsp½ tsp
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Olive oil
Cooking Guide
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First, mix the Greek yogurt with the salt and grate in the lemon zest.
Place the yogurt into a cheesecloth or a loosely woven kitchen towel, tie it at the top, and hang it over a bowl using a wooden spoon.
Refrigerate for 24 hours to allow the yogurt to drain properly.
After draining, scoop the yogurt into a bowl and squeeze in the lemon juice.
Finely slice the mint leaves and mix them in.
Serve in a deep bowl, garnished with roughly chopped pistachios, a drizzle of olive oil, and crushed chili.
Scoop it up with Lay's® Sour Cream & Onion chips and enjoy!
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LAY'S® Sour Cream & Onion Flavored Potato Chips
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