Labneh Dip With Sizzled Scallions and Chile Recipe (2024)

I had to do the oil 3 times before I could use it, because the onions and flakes burned the first two times. In the end, I just infused the oil with the chilli flakes overnight in room temperature and just lightly fried the onions in it the next day. Delicious, though!

I just made this from her new cookbook, where it appears as written here. She should have indicated a range of time for the oil to be on the heat. Like others, mine never did turn color, and the cilantro turned black. I think it will taste good, but the instructions are quite ambiguous.

As others have commented, I too was waiting for the orange oil indicator and ended up burning the scallions and cilantro. This was set on the medium-low heat. Still used it and it was still delicious! Make sure to keep an eye on the oil and if it doesn't turn orange, just don't worry about it and cook until the scallions/cilantro start to lightly brown. It'll still be tasty.

The color of the oil will depend on your pepper flakes (eg how fresh they are). You want to pull it before the onions/cilantro start to brown. Delicious!

Same for me-- no fiery orange coloring. I started over and quit cooking the oil mixture when the scallions started to brown as another commenter suggested. Next time I might do just the red-pepper flakes in the oil for a while, then add the scallions for a few minutes, and then the cilantro at the very end.

This is crazy good. The first time I made this with red pepper flakes, it turned slightly orange but not quite as bright as I was expecting. The second time, I used a mix of red pepper flakes and Aleppo pepper and the oil turned a bright red. Gochugaru might also work and would give a nice smoky flavor.

could Alison comment on how long to keep scallions and cilantro on stove, and weather to turn up the heat to get them to brown, and what color she thinks these ingredients should be? I too found that the oil never turned orange.

I'm at a Superbowl party where I brought this dip and it's already gone! I used half sour cream and half fa*ge 2% because that's what I had in the fridge. I also went with the chive option instead of cilantro. I cooked the oil/chive/scallion/red pepper mix until it was very fragrant but not burned, and it turned out a tangerine color, so I'd say use your nose more than your eyes to tell when it's done. This is a keeper for me. Very similar to French onion dip but with a fresher, cleaner flavor.

I made this with great success. Everyone raved about it and said it was ‘addictive’. It definitely tastes like an upgraded sour cream and onion dip. My chilli oil turned out a fiery orange - I used pul biber instead of chilli flakes which is usually quite moist by itself so that greatly helped with the colouring.

The oil never turned orange but no matter: sizzled for a few minutes, the scallion oil looked nice enough and the dip was inhaled by guests. I served with quartered radishes, pita crackers, and lavash. It’s important to season the labneh assertively. I added more salt than I would have predicted. Nothing shocking but it makes the difference between just okay and excellent. Will certainly make again, next time with chives.

This turned out amazing - but my oil didn’t turn red either. Still a beautiful presentation though. I make labneh by mixing whole milk Greek yogurt with a little bit of lemon juice and salt and letting it sit in a fine mesh strainer lined with cheese cloth over a bowl in the fridge for a day. So many uses for it!

Don’t believe the haters. This is fabulous ! After reading comments here, I decided to let pepper flakes sit in oil all day on stovetop. I used generous half teaspoon of Aleppo and generous half teaspoon of Italian red chili flakes. Cooked oil about 5 minutes with scallions and cilantro. Unbelievable tastiness!

I made this “adult ranch” for a get together a few months ago and have literally made it every other week since. It’s amazing with potato chips, crudités, crackers, chicken wings—anything dippable, really. The scallion oil drizzled over pasta, drizzled over roast chicken, or whisked into a salad dressing makes for a delicious meal in a pinch. I always double the oil recipe and keep a jar of it in the fridge so I have it when I’m craving that spicy, oniony flavor.

I read somewhere perhaps in her book that if your oil doesn't turn oil it's likely due to your chili flakes being on the older side/quality. Another thing I would recommend is adding the cilantro during the cooling process not during the sizzling process. I've also held the cilantro until it was completely assembled and sprinkled on top of everything (w/ a quick swirl w/ a butter knife) these flavors together are awesome and seem to just appeal to everyone!

I add a diced shallot to the mix, this dip is always a hit!

I used Aleppo pepper flakes. The oil got orange pretty quickly. I also added the zest of a lemon along with the lemon juice in the labne. Got some pretty rave reviews!

Strained full-fat Greek yogurt overnight (in cheese cloth tied around a wooden spoon and suspended over a bowl in the fridge) to approximate labneh, which I have been unable to find here in rural Michigan. Didn't weep much liquid but the resulting texture was appreciably thicker. Be careful with the amount of chili flakes, which can quickly overwhelm. I've made this 3 or 4 times, the last time adding a bit of chili crisp oil to achieve the orange-y color. Raves from the guests.

I let the oil sit with the chile flakes overnight in the hopes that I’d achieve the elusive fiery color but alas my oil didn’t turn red either. I started with the chile flakes and when they started popping I added in the green onion, and then took it off the heat as soon as they started popping and stirred in the cilantro. The dip was a huge hit!

This dip is amazing. And I've realized that when I am craving it but don't want to dirty a pan, I can just mix the lemon juice into the labneh with a little sea salt, and then swirl in some of the Trader Joe's chili garlic crunch. Also the brand of labneh really matters. My favorite is Icim from a local Turkish market (in DC).

Guests loved this dip and was asked for recipe after. Made with green yogurt vs labneh and was still delicious. Leftovers had many applications.

Sprinkle pomegranate seeds on top after the swirl. You're welcome.

Do it the Chinese way for the oil like my mom does for steamed fish. Dice green onions and grate ginger (instead of chili flakes) and put in heat safe bowl. Heat oil only in a pan til it sizzles when you throw a bit of ginger in it. Then immediately pour over ginger and onion mix and watch it sizzle in the bowl. Let cool and stir and add salt to taste. When warm temp pour over labneh. Careful not to get burned from the oil splatter when you initially pour over scallions.

Heat oil and peppers first, let the oil turn orange. Then add the scallions and chives to frizzle them a bit. the, remove from heat and add the cilantro.

My grocery store doesn’t carry labneh so I did a blend of about 1/3 cream cheese and 2/3 sour cream with my hand mixer. Also roasted some zucchini I needed to use up and put that on top with the chili oil too. People loved it. Dip disappeared in no time. I needed a garlic recipe for a friend with an allergy and this was great!

Very delicious and everyone seems to love it. I've made it a couple of times and also had challenges with the oil turning orange. Made it last time and cooked it until the oil did turn orange but then you get pretty crispy onions. Still tasty but like others, I'd say infuse the oil for a bit or maybe start with just the chili flakes and then add the onions a little bit on in the cooking process. I don't add the cilantro until the end as it stays brighter and fresh tasting that way.

As for many others, the oil never turned orange or really colored at all. So I went to the store for more scallions and new chili flakes, and the same thing happened. I was making this for a gathering and really did not have time for another trip to the store and doing everything again. Please could some detail about the chili flakes be added to the recipe? What kind of chili flakes will color the oil? How much frying time should it take? The bright color is what makes this look attractive.

Super delicious, have made this every week since ramps came in season and can’t get enough. Great as written but I’ve started modifying it with another dip recipe from “Nothing Fancy” for her Creamy Sesame Turmeric Dip. I add to the labneh base: 1/4 cup of tahini, 1/4 c cream cheese, 1 T honey, and in the last couple of minutes of frying the scallions, I add a couple of tablespoons of sesame seeds until lightly browned, and then turn off the heat and add a tablespoon of turmeric.

High-brow version of ranch dressing? This is a basic labneh dip you’d find in the Levant. The toppings are just heated.

I read all of the reviews ahead of time and still managed to burn my first batch!!Second try- super low heat and only toasted the red pepper flakes, frequently removing from the heat and giving it a swirl to try to infuse as much flavor without burning. I added the onions about 5-7 min in, and then the cilantro right at the end! Was delicious served with warm pita!

For such a simple recipe, this is shockingly delicious. Absolutely worth using the best dairy you can find, and it works nicely with a more neutral olive or other oil. Be careful with the frying/sizzling step - oil may not turn color, but don't let the herbs brown or burn.