"A bright, lemony and zesty dip that feels like a welcoming to Spring. Softened leeks are cooked down in Brightland’s deliciously smooth Castelvetrano Olive Oil and then folded into creamy sour cream and labneh. Plenty of lemon and heat from Aleppo pepper really bring out the flavors here, as well as a fragrant and nutty walnut & mint oil that gets spooned on top. Serve this dip alongside colorful fresh veg, bread, and crackers." - Noreen Wasti
Ingredients
- 2 leeks, white and pale green parts only, rinsed well and thinly sliced
- 6 Tablespoons of Brightland Castelvetrano Olive Oil, divided
- Flaky salt, to taste
- 1 cup sour cream
- 1 cup labneh
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 tsp Aleppo pepper
- 1/3 cup roughly chopped walnuts
- 1/2 tsp dried mint
- Fresh mint leaves, to garnish
Instructions
- 1 Heat 3 tablespoons of Castelvetrano Olive Oil in a sauté pan over medium heat.
- 2 Once the oil is shimmering, add the leeks and let cook, stirring often, until softened. About 10-12 minutes.
- 3 Season to taste with salt and set aside.
- 4 In a medium-size bowl, combine the sour cream, labneh, softened leeks, lemon zest, lemon juice, Aleppo pepper, and a generous pinch of salt. Mix well until combined. Taste for salt and then transfer to the fridge for at least 30 minutes (2 hours is ideal!) to allow the flavors to meld.
- 5 To prepare the walnut & mint oil, heat 3 tablespoons of Castelvetrano olive oil in a sauté pan over medium heat.
- 6 Add the walnuts and dried mint and let toast, stirring often, about 3-5 minutes. Be cautious not to let it burn, as it can turn bitter.
- 7 To serve, transfer the dip to a serving plate and spoon the walnut & mint oil on top. Garnish with fresh mint leaves and enjoy alongside crudités, bread, and crackers.
