Name: Ashleigh's Curried Labneh with Apricots and Pecans
Ingredients: 3 ¾ 32 Chobani® Whole Milk Plain Greek Yogurt; 2 8 salt, kosher; 1 ½ 9 curry powder; ¼ 180 dried apricots, finely chopped; ¼ 29 pecans, toasted and chopped; 1 ½ 10 honey; 2 10 extra-virgin olive oil; 1 ½ 5 salt, flaky; 15 30 crackers and crudité, for serving

Ashleigh's Curried Labneh with Apricots and Pecans

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Ashleigh's Curried Labneh with Apricots and Pecans

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Ashleigh's Curried Labneh with Apricots and Pecans

20 mins

24 hours

Prep time

Cook time

Labneh is made by straining the whey from Greek Yogurt, for a thicker, creamier blank. canvas for all things delicious. Recipe by Ashleigh Shanti.

Ingredients

Serves

Step 1

In a large mixing bowl, combine yogurt, salt and curry powder, set aside. In a large bowl, place a sieve or colander and line with several layers of cheesecloth.

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Step 2

Scoop yogurt into cheesecloth and cover yogurt with plastic wrap and use a canned good or bag of dried beans to weigh the yogurt down, helping to strain the whey.

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Step 3

Refrigerate for at least 24 hours (up to 30 hours).

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Step 4

After yogurt has strained, remove from bowl and reserve the strained liquid for another use (whey)*. Uncover the yogurt and turn out onto a large serving plate, peeling back the cheesecloth.

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Step 5

Using a spatula, spread labneh onto the plate, creating grooves throughout. Top labneh with apricots and pecans. Finish with a drizzle of honey, olive oil and flaky salt.

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Step 6

Serve with crackers and/or crudité for dipping.

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Crafted with Chobani

Whole Milk Plain