Roasted Garlic Labneh
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Thick, creamy, tangy, and smooth labneh with a head of roasted garlic? You can't go wrong with this delicious savory spread!
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This recipe for roasted garlic labneh is simply splendid.
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INGREDIENTS FOR
ROASTED GARLIC LABNEH
Whole Milk Yogurt
Kosher Salt
Garlic
Olive oil
Pepper
Fresh herbs
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HOW TO MAKE ROASTED GARLIC LABNEH
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Add kosher salt to yogurt and mix together. Place a large sieve/strainer on top of a large mixing bowl. Add cheesecloth to the strainer.
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Leave yogurt wrapped in cheesecloth on top of the strainer and place in the refrigerator for 24-48 hours.
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Preheat oven to 425 degrees F. Slice off the bottom of a head of garlic and place on a larrge piece of aluminum foil.
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Drizzle olive oil on top and sprinkle salt and pepper as desired. Roast in the oven for 40 minutes.
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Allow garlic to cool and squeeze garlic out of the head and add to the labneh. Mix together. Top with fresh herbs, olive oil, and salt and pepper.
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