For the final day under Tame the Yeast, BM# 46, I have two more dips that I had made. I know I ended up making so many dips that my family was getting so confused. Infact Konda said all the dips were so delicious that she wanted me to bake it another day separately for each dip. The tomato basil loaf was not enough.
I made Labneh, the middle eastern dip that's so famous. Then it was the spiced butter, using table butter and garlic. Both were so addictive.
So including the spicy tomato sauce of yesterday, all these dips will make a great starter for any party!
Table butter, soft - 3 -4 tbsp
Chili Flakes - 1 tsp
Garlic - 3 - 4 cloves
How to make the Spiced Butter.
Crush the garlic cloves along with chili flakes and mix them into the soft butter.
Serve right away.
Labneh ~ Middle East Dip
Curds/ Yogurt -1 cup
Salt to taste
Za'ater - 1/2 tsp
Olive oil - 1 tsp
How to make the Labneh
Line the strainer with a muslin cloth, add the curds, and let it sit in the fridge for a couple of hours. Make sure the strainer doesn't touch the bottom. After a couple of hours, you will notice the collected strained liquid or the whey.
Remove the thick curds and transfer to a bowl and refrigerate for atleast 8 hrs or overnight.
Just before serving, add salt, spices, and olive oil. Blend well. And drizzle olive oil on top as well.
Serve with the tomato basil loaf.
I also made some Apple fritters for the season!