RECIPE BY: MAUREEN ABOOD

Labneh Green Goddess makes a wonderful dip for everything from crudité to French fries. Thin your Green Goddess with more lemon juice or a touch of cool water to make a salad dressing.

INGREDIENTS

1 cup labneh
Juice of 1/2 lemon
Leaves from 1 bunch of flat leaf parsley
Leaves from a few sprigs of tarragon
Leaves from a few sprigs of basil
Several chives
Fronds from 1 bunch of dill
1 teaspoon kosher salt
1 clove garlic, minced (green sprout removed, by slicing the clove lengthwise)
1 teaspoon anchovy paste (optional)

INSTRUCTIONS

1. Stir the lemon juice into the labneh.

2. In a food processor, pulse all of the herbs until they are finely chopped. Stop and scrape down the bowl as you go. Add the salt, garlic, and anchovy paste and pulse to blend.

3. Scrape the labneh into the herbs and puree, stopping to scrape the bowl, until everything is bright green and well-blended.

4. Taste and adjust the seasonings to your taste. Chill the Green Goddess until you’re ready to use it.