This cool, spicy, fresh and creamy dip is the perfect summer fare. No cooking needed, just a food processor! Labneh is a thick yogurt cheese, which you can find it at many grocery stores, make your own (see Variations below), or substitute plain whole-milk Greek yogurt.

INGREDIENTS:
1 1/2 cups Labneh (or Greek Yogurt)
1/2 cup fresh basil, stems removed and packed
1/4 cup mint, stems removed and packed
1/4 cup parsley, stems removed and packed
1-2 Tbsp Habanero EVOO - or sub Jalapeño for great flavor but a little less heat
1 clove garlic, minced
Pinch of sea salt
Lisbon Lemon EVOO, for drizzling

Add all of the ingredients (except both extra-virgin olive oils) to the bowl of a food processor and blend for a good 20 seconds. Scrape down the sides using a silicone spatula; blend for another 15 seconds. With the motor still running, slowly start to drizzle in the habanero extra-virgin olive oil; blend for another 20 seconds. Taste, add a bit more salt if needed.

Serve on a plate and garnish with fresh herbs, olives, and a drizzle of Lisbon Lemon evoo. Pair with warm pita bread, veggie crudités, or crunchy kettle-cooked potato chips.

VARIATIONS:
- Drizzle with Persian Lime EVOO at the end instead of Lemon.
- Sub 1 tsp Garlic EVOO for the minced garlic for a milder garlic flavor or to make this recipe FODMAP-friendly.
- Finish with a sprinkling of Smoked Maldon Sea Salt for yet another layer of flavor!
- To make your own Labneh, strain whole milk plain or Greek yogurt through a few layers of cheesecloth in a colander over a bowl in the fridge, covered. Add the whey (protein-rich water underneath) to smoothies or your next batch of rice.

Recipe and photo by Sacha Hirschfeld @spicygelato - follow her and @stonehouseoliveoil on Instagram for more delicious ideas and recipes!