Labneh, Caviar and Potato Chips. Credit: Jen Davidson
Ingredients
Good quality labneh: 340 g
Chives: 1 bunch (finely chopped)
Caviar: 28 g plus more to taste
Potato chips: 370 g
Extra virgin olive oil
“What better way to ring in the New Year than with this indulgent take on chips and dip?” asks chef Ayesha Nurdjaja. “Rich creamy labneh, salty caviar, and crunchy chips are a perfect way to say goodbye to the past year and ring in a new one.”
How to make Labneh, Caviar and Potato Chips
01.
Prepare the Labneh
- Remove the labneh from the refrigerator about 20 minutes before serving to allow it to come to room temperature.
02.
Assemble the Dish
- Spread the labneh on a serving platter.
- Using the back of a large spoon, create an uneven surface.
- Drizzle with extra-virgin olive oil and sprinkle the chopped chives evenly over the labneh.
- Just before serving, dollop the caviar around the platter.
03.
Serve
Pile the potato chips into a separate bowl and serve alongside the labneh.
