Ted Cavanaugh
Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.
Recipe information
Yield
Makes 1 cup
Ingredients
1 green garlic bulb, white and pale-green parts only, peeled and finely grated
1 cup labneh (Lebanese strained yogurt)
Kosher salt, freshly ground pepper
Preparation
Step 1
Mix green garlic into labneh in a small bowl; season with salt and pepper.
Step 2
Do Ahead: Labneh can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Per ¼ cup: Calories (kcal) 100 Fat (g) 3.5 Saturated Fat (g) 2.5 Cholesterol (mg) 20 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 6 Sodium (mg) 135
