Lemony Yogurt Dip topped with Crispy Garlic & Garlic Oil, Potato Chips for Dipping

16 ounces labneh

zest and juice from 2 lemons

2 tablespoons Dill, chopped fine

kosher salt, to taste

For garnish:

chili crisp

crispy garlic chips (recipe below)

For serving:

toasted pita chips

your favorite potato chips

Combine labneh, lemon zest, HALF of the lemon juice and chopped dill in a bowl. Season to taste with salt. Stir and taste. Add more lemon juice and adjust salt if desired.

Transfer the dip to a serving vessel. Top with a drizzle of chili crisp, crispy garlic and a drizzle of the garlic oil. Serve with pita chips and tortilla chips on the side for dipping.

For the Crispy Garlic Chips:

peeled garlic cloves, shaved ⅛ inch thick on a Japanese mandolin

neutral oil, like grapeseed or canola, for frying

Place the shaved garlic in a sauté pan or small pot, add enough oil to cover the garlic. Place a fine mesh strainer over a heat proof bowl.

Heat over the garlic and oil over medium heat until gently bubbling. Swirl the pan occasionally as the garlic and oil begin to heat up.

The garlic should be bubbling gently but rapidly. Swirl the pan often as the garlic cooks. As soon as it begins to turn golden, start constantly shaking the pan to ensure the garlic browns evenly.

Once the garlic is light golden brown, remove from the oil immediately. Carefully strain through the mesh strainer. Do not discard the oil.

Transfer the garlic chips to a baking sheet lined with parchment paper. Allow to cool on the sheet tray. Separate the chips while warm if needed. Meanwhile, allow the oil to cool completely. Transfer cooled oil to a storage container and add the garlic chips. Store in your kitchen at room temperature. These go great as a crunchy garnish on many dishes!

Lemony Yogurt Dip topped with Crispy Garlic & Garlic Oil, Potato Chips for Dipping

About The Author

Michelle Bernstein