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Labneh Dip with Smoked Salmon and Jammy Tomatoes

Labneh Dip with Smoked Salmon and Jammy Tomatoes

Recipe by Sara Tane

8-10 servings

Labneh Dip with Smoked Salmon and Jammy Tomatoes

For the tomatoes

1 pint cherry tomatoes

1 ½ cups Graza Sizzle Extra Virgin Olive Oil

6 large garlic cloves

1 teaspoon kosher salt

Freshly ground black pepper

Fresh basil, for garnish

For the dip

2 tins Fishwife Smoked Salmon, flaked

1 (15 ounce) container Labneh

1 lemon, zested

1 tablespoon Graza Drizzle Extra Virgin Olive Oil

Kosher salt, to taste

Freshly ground black pepper

Graza Potato chips, for serving



Preheat oven to 275F and place a rack in the center of the oven.

In a medium baking dish, add tomatoes, olive oil, garlic cloves and basil. Season with salt and pepper. Bake in preheated oven until tomatoes are bursting and jammy, 1 ½ hours. Let cool slightly.

Meanwhile, make the labneh dip. In a medium bowl, mix labneh, lemon zest, and olive oil. Season to taste with salt and pepper.

In a medium shallow bowl, spread labneh mixture. Using a slotted spoon, transfer jammy tomatoes and place over the labneh. Flake salmon over the tomatoes. Drizzle with jammy tomato oil and season with salt and pepper. Garnish with basil and serve immediately with potato chips.

Labneh Dip with Smoked Salmon and Jammy Tomatoes


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