Time to cool off with the perfect summer dip recipe. This dip is versatile and full of flavor. We love the mixture of textures with the garlicky cucumbers, crunchy chili peppers, and creamy yogurt. Take your taste buds on a ride - this is an easy and elegant dip for a hot summer night. Serve with plenty of soft pita bread wedges for scooping, layer it onto grilled toasts, or serve on top of lamb meatballs, grilled chicken thighs, or a summer salad.

The Recipe

Cucumbers in Labne with Chili-Sesame Dressing and Fried Shallots Dip

Serves 6 as an appetizer - Recipe adapted from Edible Boston

6 small thin-skinned cucumbers

Local Root version - 6 small English cucumbers

1 tablespoon kosher salt

  Local Root version - Morton’s coarse kosher salt

1 shallot ½ cup neutral oil, like grapeseed or safflower

  Local Root version - Trader Joe’s grape seed oil

1 teaspoon dried red chili flakes

  Local Root version - Trader Joe’s chili onion crunch (we use this on everything)

½ cup sesame seeds

¼ cup minced fresh mint

  Local Root version - fresh mint from our garden

1½ cups whole milk labne or Greek yogurt

  Local Root version - Trader Joe’s whole Greek yogurt

1 clove garlic, grated

1 tablespoon lemon juice

freshly ground black pepper

1 tablespoon very green extra virgin olive oil, for serving toasted pitas or naan bread

  Local Root version - Trader Joe’s grape seed oil

The Directions

Slice your cucumbers as thin as possible we recommend using the De Buyer Ultra mandolin. Then place the sliced cucumbers in an OXO Good Grips collapsable colander. Place colander with the cucumbers inside in the sink, toss with the salt and squeeze them with your hands to remove excess liquid. Allow to drain in the sink while you make the dip. Slice the shallot very thinly and toss to separate into rings. In a small saucepan we recommend using the Nordic Kitchen non-stick saucepan made by Eva Solo, combine the shallot and the oil and place over medium heat; cook until the shallots are deeply browned and caramelized (keep watch over the pot as they will go from perfect to burned in a matter of seconds!), about 10–12 minutes. Remove the shallots and oil from the heat and stir in the chili flakes. In a dry skillet, we recommend using the Staub 12 inch fry pan to toast the sesame seeds, tossing them in the pan, until lightly browned and fragrant. Remove from the heat and pour seeds on to a plate to cool slightly before adding them to the oil (otherwise they will hiss and pop). Give the cucumbers one last firm squeeze to remove as much liquid as possible, then transfer them to a mixing bowl, we love the new 1.5 L Margrethe Mixing Bowl In Nordic Green by Rosti Mepal. Add the mint, yogurt, garlic, and lemon juice. Add a few grinds of freshly ground black pepper, stir to combine and taste for seasoning; add more salt if needed. Transfer the cucumber mixture to a wide shallow serving bowl. Drizzle the sesame-chili-shallot oil over the top, swirling it into the yogurt, then top with the extra-virgin olive oil. Garnish with more cracked pepper and any leftover minced mint; serve with toasted pitas, a crunchy baguette, or naan bread.

The Right Utensils

To do the chopping of the cucumbers and shallots we used the David Mellor Cook's Knife Black Handled 4.75". When plating we went with Orange Tourron Natural Presentation Plate made by Jars Ceramics which really made the color of the dip pop. We love Jars Ceramics, these plates come in an array of colors perfect for a summer spread. We used the Jardin De Maguelone 5 Inch Plate in Artichoke handcrafted by Jars Ceramics as a side plate for our crusty bread. To assist us in the kitchen we always have a trusty kitchen towel to clean up after, here we used Sombrilla Kitchen Towel In Emeraude by Garnier Thiebaut. Each item is hand-selected by our team to create a picture-perfect spread. We love recreating Edible Boston’s recipes paired with our timeless collections.

Bon Appetit!

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