Ranch Labneh Dip with Carrots and Celery

A staple in Middle Eastern cooking, labneh is yogurt that's been salted and strained to create a thick dip or spread with a texture similar to cream cheese. In fact, it's often referred to as yogurt cheese. Typically served puddled with olive oil and scattered with fresh herbs as part of a mezze-style appetizer, plain labneh is a good thing to know how to make (see the variation that follows if you want to try it). But I like to add a little excitement – and fun – to the dip by seasoning it with the flavors of good old Hidden Valley Ranch. The rich tangy taste of the strained yogurt stands in for the buttermilk, and a mix of garlic, herbs and seasonings gives the dip a familiar savory edge. The inspiration for this delightful cross-cultural mash-up comes from a cool little falafel spot called Madcapra, in LA's Grand Central Market, where they cleverly call it Ranchy Labneh. The cooks at Madcapra don't season the labneh until after straining, but I like to stir the seasonings into the yogurt at the start, so the flavors have more time to develop. Plus, once the yogurt has thickened, it's tougher to get everything evenly incorporated.  

Make ahead: Note that the yogurt needs to drain for at least 24 and up to 48 hours before serving. Labneh keeps for several days, covered and refrigerated. (Plain labneh last weeks, but the seasonings in this dip begin to deteriorate after a few days.)

Serves 6 to 8, makes about 1 cup 

2 cups plain Greek yogurt, ideally whole milk

2 tablespoons finely chopped scallion

2 tablespoons finely chopped fresh parsley

1/2 teaspoon kosher or medium-grain sea salt

1/2 teaspoon finely grated garlic

1/4 teaspoon finely grated lemon zest

1/4 teaspoon fresh lemon juice

Dash Worcestershire 

Carrot and celery sticks

 1.Set up a strainer. Line a fine mesh strainer with several layers of cheesecloth or a large coffee filter, and set the strainer over a bowl, taking care that the bottom of the strainer sits a few inches above the bottom of the bowl. 

2.Make the labneh. In a bowl, stir together the yogurt and all the seasoning. Spoon into the strainer, and draw up the corners of the cheesecloth or coffee filter to enclose the yogurt in a snug bundle. Refrigerate the whole set-up (bowl, strainer, yogurt) for 24 to 48 hours. The longer it drains, the firmer the labneh. Check the bowl periodically, and drain the liquid (whey) if the level comes near the bottom of the strainer. (You can save the whey to add to smoothies, soups or bread recipes, or discard.)

3. Serve. Transfer the labneh to a plate or dip bowl, and peel away the cheesecloth or coffee filter. Surround with carrot sticks and serve. 

Variation: Labneh with Olive Oil and Herbs

For a more traditional labneh, follow the procedure above, but season the yogurt with only the salt and lemon juice. Drain, as directed, although you can drain for a full 3 days for extra firm labneh. To serve, spread on a plate, using the back of a spoon to make a well in the center. Pour over a generous tablespoon or two of your finest extra-virgin olive oil, scatter with freshly torn parsley, oregano and/or mint or za'atar. Serve with crudité and warm pita for scooping. Plain labneh also makes a luxurious topping for toast (think cream cheese), or serve as a creamy counterpoint to cooked vegetables, spicy stews and grilled meats. And without the added seasonings, plain labneh keeps, refrigerated, for a couple of weeks.