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Spinach Labneh with Crispy Bacon

A Lebanese yoghurt dip with the flavoursome addition of freshly chopped spinach and grilled bacon.
TOTAL TIME: 20 minutes
400 gm
hung yoghurt
200 gm
spinach, blanched and chopped
12 slices
back bacon
4 tbsp
extra virgin olive oil
2 cloves
garlic, chopped
2 tbsp
chopped onion
Salt, to taste
Crushed black pepper, to taste
  1. Pan-grill the bacon slices until crisp and set aside.
  2. Combine hung yoghurt with garlic, onion, spinach, crushed pepper and salt. Transfer the mixture to a serving bowl.
  3. Drizzle with extra virgin olive oil and serve with the crispy bacon.
Photography by Sudeep Gurtu  
Posted: May 3, 2017
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