Cherry Tomato Labneh Dip – The New York Times

We’re making a cherry tomato dip with some labneh. In this small pot, I’m covering my tomato, garlic, salt and herbs with olive oil. All right. We’ve got oil bubblage, so I’m going to kill the heat. Pop this lid on top. I want to make sure it’s sealed really tightly. Put a pan underneath it to catch any potential drips. All right, we’re ready to plate this up. Pop the labneh in the middle of the plate, and I’m just going to make a divot. And that’s going to be where the tomatoes live. I’m just going to pile up all the tomatoes and garlic right in the middle. A little drizzle of the olive oil right on top, and then we’re just going to finish it with some flaky salt and some chile flakes of your choice.