Labaneh Dip with Green Chili Thecha

Introducing my Labneh Dip with Green Chili Thecha – it’s spicy but also cooling at the same time.  The yogurt and chilli come together beautifully to challenge your taste buds – making it a delicious summer time dip!

I often make this dip when I entertain friends and family for two reasons – Firstly, this dip is delicious and gets my guests hooked.  Secondly, it is easy to prepare everything you need for this dip, is sitting right in your pantry- Hung curd, cloves, chilli, garlic, coriander, lemons and salt.

It’s also a versatile dip to serve as a snack, it goes well with bread, veggies and kebabs.

Servings 3 – 4 persons
Course Appetizer
Preparation Time 10 minutes
Cook Time 1 minute

Ingredients for the Labaneh Dip

(1 cup=200 ml, 1 tbsp=15 ml)

1 cup Hung curd (2-3 cups of curd hung overnight gives 1 cup of hung curd)
Salt to taste
1 No. Lemon juice

Ingredients for the Green Chili Thecha

(1 cup=200 ml, 1 tbsp=15 ml)

6 – 8 Green chilies
5 – 6 Cloves of garlic

Ingredients for Garnish

(1 cup=200 ml, 1 tbsp=15 ml)

1 – 2 tbsp Oil
A handful of Mint leaves
A handful of Coriander leaves with thin stems
2 – 3 Green chilies

Instructions for the Green Chili Thecha

1 Pound the green chili and garlic cloves together. (It should be coarsely ground).  Alternatively you can use a blender and coarsely grind the same.

Instructions for the Labaneh

1 Mix the hung curd, salt and lemon juice.
2 Add in 1 – 2 tbsp of the thecha prepared above.  (increase or decrease quantity as per your taste)
3 Chill the labaneh for 1 – 2 hours.

Instructions  to serve

1 Heat oil in a tadka pan.
2 Fry the coriander and mint leaves.
3 Fry the green chilies.
4 Garnish the thecha labaneh before serving with the friend green chilies and fried leaves.  Serve with pita bread.  Chips and crudités.


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