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
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Ingredients
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3 ounces
Blue cheese
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6 ounces
labneh (yogurt cheese)
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2 ounces
goat cheese
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2 pieces
garlic cloves
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1 tablespoon
chopped fresh parsley
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3 ounces
toasted pecans
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2 tablespoons
arak
Directions
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Drain the yogurt to make labneh for a few hours or overnight
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Chop the pecans in a mini-processor
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Mash the garlic with a pinch of salt
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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
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Taste and adjust seasoning; serve with french fries or veggies
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