The Quick, Creamy Dip I Make for All My Parties

Few foods are as magnetic as a good dip. It’s food at its most communal, sure to turn any table into a gathering spot. We’ve all fallen for the irresistible classics—retro French onion dip with its sweet tangle of caramelized onions folded into sour cream, the lavish creaminess of crab dip, or even the playful kitsch of fried pickle dip. They’re fun, indulgent, and bound to disappear.

My dip recipe below takes that same spirit and pushes it in a fresher direction. Labneh—thick, tangy, and creamy—is the backbone, brightened with fragrant herb oil and lemon juice, sparked with a hit of zest, then dressed up with a drizzle of golden honey and a spoonful of assertive chili crisp right before serving. The result is layered and dynamic: cool creaminess underscored by herbs, citrus, sweetness, and heat.

How to Prepare the Jade-Green Herb Oil

The dip gets its celadon-green hue from herb oil mixed into the labneh. To make it, blanch cilantro and scallions in boiling water for just a few seconds, until they flash bright green. The quick dip into boiling water softens their structure and shuts down the enzymes that dull their color, so the herbs keep their brightness. An ice bath halts the cooking instantly and locks in that vividness.

Once chilled, the herbs need to be dried thoroughly—squeezed by hand until they release every last bit of water. Too much moisture left behind can cloud the oil or mute its flavor, so this step matters. From there, it’s just a few minutes of blending the herbs with olive oil before you’re rewarded with a jade-green oil that’s pleasantly grassy from the cilantro with a whisper of sharpness from the scallions. Once strained through a fine-mesh strainer, the result is silky and vibrant. 

You won’t need all of it for this recipe, but don’t worry—there are plenty of ways to use up the remaining oil. Drizzle it over fried eggs, spoon it onto roasted vegetables, or brush it across grilled meats. It’s a clever way to save herbs that might otherwise woefully shrivel away in the crisper. 

The Labneh Dip

Once the herb oil is ready, the rest is basically just stirring things together—labneh, a little of the oil, lemon zest and juice, a pinch of salt, and that’s it.

I personally always have labneh in my fridge—my only gripe is that it never comes in tubs big enough. Thick and slightly tart, labneh—pronounced labaneh in my Palestinian-Jordanian dialect—is creamy but with a refreshing edge that keeps it from feeling heavy. You can make your own by straining yogurt overnight, but since I go through it so quickly, I usually just buy it ready-made. It’s sold at Middle Eastern grocery stores and is increasingly easy to find in mainstream supermarkets.

The Final Flourish

Right before serving, the dip becomes a canvas: red chili crisp swirled through the soft white-green base, with thin drizzles of honey that catch the light. A final scattering of scallions adds texture and a bit of bite. The contrasting colors layer atop each other, turning a simple bowl of labneh into something bold and eye-catching. Scoop it up with pita wedges and the effect is as striking on the table as it is on the palate. Each bite moves between delicate herbs, zesty brightness, cool creaminess, a touch of sweetness, and the kick of chili oil.

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For the Herb Oil: 

• 3 cups loosely packed cilantro leaves (about 1 ounce; 30 g)

• 2 scallions white and green parts, thinly sliced

• 3/4 cup (180 ml) extra-virgin olive oil

For the Labneh Dip:

• 2 cups (480 ml) labneh 

• 1/4 cup (60 ml) herb oil from recipe above

• 1 teaspoon lemon zest, plus 2 tablespoons (30 ml) fresh lemon juice from 1 lemon

• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• Honey, to serve

• Chili crisp, to serve

• Thinly sliced scallions, to serve

• Pita wedges, to serve

1. For the Herb Oil: In a medium pot, bring water to boil. Meanwhile, prepare an ice bath in a medium bowl. Add cilantro and scallions to boiling water and cook until bright green, about 30 seconds. Using a spider skimmer or slotted spoon, immediately transfer herbs to the prepared ice bath.

2. Once cooked, drain cilantro and scallions well, squeezing them between hands to release as much liquid as possible.

3. Set a fine-mesh strainer over a medium bowl; set aside. Transfer cilantro and scallion to a blender. Add oil and blend on high speed until smooth, about 2 minutes. Strain through the prepared strainer, pressing mixture with a flexible rubber spatula to release as much liquid as possible. Transfer herb oil to an airtight container and store in the refrigerator for up to 1 week.

4. For the Labneh Dip: In a medium bowl, add labneh, 1/4 cup (60 ml) herb oil, lemon juice, lemon zest, and salt. Stir until well combined. Transfer to serving bowl or rimmed plate. Top with honey, chili crisp, and scallion slices. Serve with pita wedges.

Special Equipment

Medium pot, spider skimmer or slotted spoon, fine-mesh strainer, blender

Notes

Labneh is a thick, tangy strained yogurt popular in Middle Eastern cuisine. You can find it in the refrigerated section of Middle Eastern and Mediterranean grocery stores, as well as some well-stocked supermarkets, usually near the specialty cheeses or yogurt. You can also easily make labneh at home.

Storage and Make-Ahead

The herb oil can be refrigerated in an airtight container for up to 1 week. 

The dip, minus the toppings, can be refrigerated in an airtight container for up to 3 days. Top with honey, chili crisp, and scallions just before serving.