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Author Notes: I am not planning to watch the Super Bowl, even though it takes place in Dallas this year; but this is a perfect excuse to make a cheesy, creamy, pungent dip with a splash of arak and some freshly made french fried potatoes. —Taste of Beirut
ounces Blue cheese
ounces labneh (yogurt cheese)
ounces goat cheese
pieces garlic cloves
tablespoon chopped fresh parsley
ounces toasted pecans
- Drain the yogurt to make labneh for a few hours or overnight
- Chop the pecans in a mini-processor
- Mash the garlic with a pinch of salt
- Place the blue cheese, labneh, goat cheese, garlic, pecans, parsley and arak in the mini-processor and mix to a smooth purée for two minutes
- Taste and adjust seasoning; serve with french fries or veggies
- This recipe was entered in the contest for Your Best Dip