Labne with Sizzled Scallions and Chile

By Alison Roman · alisoneroman.com

Makes 2 cups

Creamy labne topped with a bright, spiced scallion oil infused with red-pepper flakes and cilantro.

⅓ cup / 80 ml olive oil	Heat oil, scallions & pepper flakes, medium-low	Stir in cilantro, sizzle until bright orange, cool	Season scallion oil with salt and pepper	Spoon labne into bowl, swirl in scallion oil	Top with cilantro and serve
4 scallions (or green garlic), white and light green parts, thinly sliced
1 teaspoon red-pepper flakes
2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives
2 cups labne, full-fat Greek yogurt or sour cream	Combine labne and lemon juice, season
2 tablespoons fresh lemon juice
Fresh cilantro or chives, for garnish

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