Tri-Cheese and arak dip

By Taste of Beirut
January 20, 2011
4 Comments


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

Serves: 4

Ingredients

  • 3 ounces Blue cheese
  • 6 ounces labneh (yogurt cheese)
  • 2 ounces goat cheese
  • 2 pieces garlic cloves
  • 1 tablespoon chopped fresh parsley
  • 3 ounces toasted pecans
  • 2 tablespoons arak

Directions

  1. Drain the yogurt to make labneh for a few hours or overnight
  2. Chop the pecans in a mini-processor
  3. Mash the garlic with a pinch of salt
  4. 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
  5. Taste and adjust seasoning; serve with french fries or veggies

More Great Recipes:
Cheese|Make Ahead|Gluten-Free|Vegetarian|Appetizer|Snack

Reviews (4) Questions (0)

4 Comments

fortheloveofyum January 21, 2011
I love this dip, Joumana. The combination is genius and I'm a sucker for all things creamy!
 
hardlikearmour January 21, 2011
Could you substitute pernod for the arak?
 
Author Comment
Taste O. January 23, 2011
Sure! Anything you like: Pernod, Ouzo, Raki, Armagnac, Cognac, whatever!
 
nogaga January 21, 2011
Sound delicious! I've neve blended blue cheese with Arak before...