Fluffy, Silky, Whipped Labne Dip

If you're unfamiliar with labne, labne is a cultured milk product, in the same vein as yogurt and sour cream. But labne is thicker—you can think of it as more of a soft cheese. If you don't have access to a Middle Eastern grocery store, you can make a homemade version by getting some high quality, full fat Greek yogurt and straining it through cheesecloth for 24 hours, but it won't have quite the tang of the commercial one.

This dip is great as a snack, an appetizer or hors d'oeuvres, a breakfast, or as part of a Middle Eastern spread alongside hummus, baba ganoush, falafel, etc, etc, etc.

The fundamentals are easy. Labne is briskly whisked with good olive oil and a bit of salt, often with some grated lemon peel, until it's silky and fluffy. It's then spread on a plate for serving.

You've got a lot of room for creativity with this dip. In its most basic, delicious form, it can be served with nothing more than a swirl of good olive oil over the top. Adding a sprinkling of chopped fresh herbs, such as dill, mint, parsley, cilantro, or a combo of all of them brings it up a notch. Now, the canvas is yours. Serve labne dip with pita and/or crudités.

And one more thing...In a dish where olive oil is a predominant flavor, the quality of your oil is critical. I only use single sourced extra virgin olive oils. But even among the finest olive oils, there is a difference in flavor in oils from one region to another. There are lots of very expensive boutique oils out there, but there are also some excellent choices with a lower price point. When I'm cooking Italian style I opt for Kirkland Italian extra virgin (Costco), but for Middle Eastern dishes, Moroccan is the best choice. I like the Mina brand for this.

You can add any of the following toppings, or combine more than one for your own fabulous creation.

• As mentioned above, a combination of chopped fresh herbs

• You can add a touch of orange blossom water to the labne while whipping it (a nice addition to almost any of the other additions), or add a few drops of rosewater and sprinkle organic rose petals over the top. The rosewater version is especially nice with honey and pistachios.

• Thinly sliced or chopped olives, any kind, or a mixture of several types.

• Caramelized onions.

• Roasted sweet peppers.

• Nuts, such as pistachios, walnut pieces, or toasted pine nuts.

• Crumbled feta cheese.

• A swirl of pomegranate molasses and/or a sprinkling of pomegranate arils.

• A hearty sprinkling of za'atar. Za'atar is a middle eastern spice mix that contains sesame seeds, sumac, and hyssop. It may or may not include salt. Some western blends use thyme and/or oregano instead of the actual herb known as za'atar, which is a type of hyssop. The flavor is similar but not exactly the same.

• Warm a few tablespoons of good Moroccan olive oil with some finely chopped garlic, then let it stand for 15 minutes before straining out the garlic. Drizzle the garlic infused oil over the labne.

• Cherry or grape tomatoes that have been rubbed with olive oil, sprinkled with salt, and roasted at 400° until they burst.

• Opt for a sweeter dish and add a swirl of date syrup (silan) or honey and fresh figs cut into wedges or large dice. Chopped dried dates also work when fresh ones aren't available.

• All of the above options will be happy with a sprinkling of Aleppo pepper. If you're not familiar with it, it's similar to red pepper flakes, but with less heat and a smoky flavor. I'm a big fan.

Fluffy, Silky Labne Dip

Ingredients:

• 2 cups labne

• 1—2 tablespoons good quality Moroccan olive oil, to taste, plus more for garnish

• kosher salt to taste

• pita and crudités for serving

• optional: the grated rind of one organic lemon

• optional: 1 garlic clove, grated

• optional: a few drops of orange blossom water or rosewater

• Method:

• Measure the labne into a bowl that has sufficient room for whipping.

• Add a pinch of salt

• If you're using the lemon rind or one of the flavorings, add it now.

• Using a whisk, begin briskly whipping the labne. After a minute, start pouring in the olive oil, whisking as you pour. You'll see it become fluffy and silky. You could also use the whisk attachment of an immersion blender to do this. The longer you whisk it, the fluffier and silkier it will become.

• Taste the labne and add more salt if needed.

• Spread the labne onto a flat plate and add a swirl of olive oil (and whatever your heart desires) over the top.

• Serve with pita and crudités.

  See the above suggestions for all the wonderful ways to serve your fabulous labne dip.