Hummus is always a crowd-pleaser, but if you really want to step up your dip game at your next dinner party, try labneh, Greek yogurt’s creamier, tangier cousin. Not only does it pair wonderfully with roasted garlic, spices, and herbs, like in this recipe from author Leela Cyd’s upcoming cookbook Food with Friends ($14; amazon.com)—it adds a subtle layer of smoky spiciness to fresh veggies. But really, it's so good, you could eat it on its own. Read on for the full breakdown.
Harissa Labneh Dip with Roasted Garlic & Seasonal Crudités
Makes 2 cups
Active Time 15 minutes
Total Time 2 hours
1 bulb roasted garlic
1 tsp olive oil
1 tbsp harissa ($10/set of 4; worldmarket.com)
1 lb (2 cups) labneh (or use plain Greek yogurt)
Juice from 1/2 lime
Freshly ground black pepper
1/2 cup pomegranate seeds
1 handful torn fresh mint leaves
Crudités (an assortment of carrots, radishes, green olives, and radicchio)
1. Preheat oven to 400˚F
2. Peel off the outer skins of the garlic bulb while keeping the bundle intact, and slice off the top quarter of the bulb. Center the garlic on a sheet of tinfoil, drizzle with olive oil, and add a pinch of salt. Loosely wrap the garlic in the foil to seal and bake for 40 minutes. When cool enough to handle, squeeze the garlic to separate the cloves from the skin. It should yield about 3 tbsp of garlic purée.
3. In a blender or food processor, pulse together the roasted garlic, harissa, and labneh until smooth. Stir in the lime juice, and season with salt and pepper to taste.
4. Pour mixture back into a serving bowl, cover, and chill for an hour (or up to 8 hours) before serving.
5. When ready to serve, garnish with pomegranate seeds and mint leaves.
6. Casually arrange the crudités on a sleek white platter (and ideal canvas for colorful vegetables) and serve alongside dip.
For more of Cyd's recipes, pick up the March issue of InStyle, now available on newsstands and digital download.