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Arugula Labneh Dip

Yield: serves 2

Time: 20 minutes


  • 1 cup arugula microgreens, plus more to garnish
  • 1 cup labneh
  • 2 Tbsp olive oil, plus more to finish
  • 2 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 2 Tbsp finely chopped pistachios
  • 1 Tbsp honey
  • flaky salt, to taste


  1. Blend or finely chop the arugula microgreens with a pinch of salt until it forms a paste.
  2. Add the labneh and microgreens to a bowl, mix until combined.
  3. Transfer the labneh to a serving dish. Use the back of a tablespoon to create swoops on the surface.
  4. Heat the olive oil in a small sauté pan over medium heat. Add the garlic, red pepper flakes, pistachios, and honey with a pinch of salt. Stir until the garlic is golden and the pistachios & honey caramelize to form crunchy clusters (similar to granola texture wise), about 3-4 minutes. Be careful not to burn.
  5. Spoon the crunchy garlic topping with any reserve olive oil onto the labneh. Add an additional drizzle of olive oil if desired.
  6. Season again with a pinch of salt and garnish with a handful of arugula microgreens to finish.
  7. Enjoy with pita bread and crudités.

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