Sticky Snap Peas Labneh Dip

Sticky Snap Peas Labneh Dip

Prep Time: 20 minutes

Cook Time: 10 - 15 minutes

Servings: 2

Ingredients:

• ½ cup labneh
• 1 garlic clove, grated
• Lemon juice, to taste (start with ½ tbsp)
• Pinch of salt
• 1 shallot, sliced and rings separated
• ½ cup neutral oil (I used grapeseed)
• 1 cup snap peas, strings removed and chopped into bite size pieces
• 2-3 tbsp coconut aminos
• 2 - 3 tsp chili oil
• Salt and pepper, to taste
• Crackers or bread, to serve

Directions:

1. In a small bowl, mix together the labneh, grated garlic clove, salt and lemon juice to taste. Set aside.
2. In a small pan, add your neutral oil and place over medium heat. Add the shallot rings and fry until the shallots are a golden brown color. Remove onto a paper towel-lined plate. Season with salt.
3. Remove most of the oil into a heat proof bowl. With the remaining oil residue, heat the same pan over medium-high heat. Once the oil is glistening, add the snap peas.
4. Cook the snap peas until there are some visible char marks, stirring infrequently. This process should take about 4 minutes. Season with salt and pepper. Toss.
5. Finally, add the coconut aminos and cook for an additional 1 minute, until a sticky glaze forms. Take off the heat.
6. Assemble the dip: spread the labneh on the serving dish, pile on the sticky snap peas, and garnish with the crispy shallots and a few teaspoons of chili oil. Serve with crackers, bread, or any dip vehicle.