Vegan labneh dip with capers, dill, paprika and sumac

by Alice on aprile 13, 2011

Labne dip with capers and dill (with paprika and sumac)


150 g vegan labneh or other vegan yogurt based cheese (see this recipe)
1 tablespoon unflavored and unsweetened soy yogurt
1 tablespoon extra virgin olive oil
a handful of capers, soaked in filtered water for 15 minutes then rinsed, drained and chopped
a few fresh dill sprigs, cleaned and chopped
a pinch of whole sea salt
half a teaspoon paprika
half a teaspoon sumac

Makes one small cup.


In a bowl, combine the vegan labne and soy yogurt and blend. Add the olive oil, chopped capers and dill and mix again. Season with salt, add the paprika and sumac, stir well and refrigerate for 20-30 minutes. Garnish with some paprika, sumac and dill and serve.

Posted in: autumn,dips, spreads and patés,finger food,gluten-free,savoury,snacks,soy,spring,summer,winter

{ 2 comments… read them below or add one }

1 Aimee aprile 13, 2011 alle 13:02

Hi Alice,
This sounds and looks delicious! Thanks for sharing :-)

2 Alice aprile 13, 2011 alle 13:03

Thanks Aimee :)

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