The Dip

About

Labne with Sizzled Scallions and Chile by Alison Roman — also on NYT Cooking. A high-brow version of ranch: a scalliony chile oil sizzled with cilantro stems and swirled into thick, lemony labne. Makes about 2 cups.

Ingredients

• olive oil — 1/3 cup
• scallions (or green garlic), white and light green parts — 4, thinly sliced
• red-pepper flakes — 1 tsp
• cilantro (leaves and tender stems) or chives — 2 tbsp, finely chopped, plus more to garnish
• flaky sea salt — to taste
• black pepper — to taste, freshly ground
• labne, full-fat Greek yogurt, or sour cream — 2 cups
• lemon juice — 2 tbsp, fresh

Make the dip

• Heat the olive oil, scallions, red-pepper flakes, and cilantro in a small pot over medium-low heat.
• Cook, swirling occasionally, until the scallions and pepper flakes sizzle and the oil turns bright, fiery orange.
• Remove from the heat and let cool enough to taste without burning your mouth. Season with salt and pepper.
• Combine the labne and lemon juice in a medium bowl; season with salt and pepper.
• Spoon the labne into a serving bowl, swirl in the sizzled scallion mixture, and top with extra cilantro.

Notes

• Go easy on the lemon — too much and the dip turns runny.
• Make-ahead: the scallion oil and the seasoned labne each keep, wrapped tightly, up to a week in the fridge. Combine just before serving.
• Serve with pita chips, fresh naan, or crudités.