Maydan’s Ruby Beet Labneh Dip

This exquisite beet-labneh dip, adapted from a celebrated recipe featured in The Washingtonian, is a testament to the simple yet profound flavors of Middle Eastern cuisine. It’s more than just a dip; it’s a vibrant experience that combines the earthy sweetness of roasted beets with the creamy, tangy richness of labneh or strained Greek yogurt.

Notes on Key Ingredients:

Beets: The foundation of this dip relies on perfectly cooked beets. Red beets are chosen for their intense color and sweet, earthy flavor, but golden beets can also be used for a milder, sunnier dip. Proper cooking ensures they are tender enough to purée smoothly without any grittiness. There are various ways to achieve this, from steam-roasting, as described in this recipe, to salt-roasting which intensifies their sweetness, or even using a pressure cooker like an Instant Pot for speed. The crucial step after cooking is to peel them while they are still warm; this makes the skin slip off effortlessly with your hands or a paper towel, preserving the vibrant color and minimizing mess. If they cool completely, you might need a paring knife, which is a bit more work.

Labneh: This traditional Middle Eastern strained yogurt cheese is celebrated for its thick, creamy texture and distinctively tangy flavor, akin to a richer, denser cream cheese but with a lighter mouthfeel. It has been a staple in Lebanese, Syrian, Palestinian, Jordanian, and Israeli cuisines for millennia. While authentic labneh can sometimes be challenging to find outside specialty stores (I was fortunate to locate some at Honest Weight in Albany), high-quality full-fat Greek yogurt serves as an excellent, readily available substitute. If opting for Greek yogurt, it is essential to strain it overnight to remove excess whey, allowing it to achieve a comparable thickness and concentration of flavor to labneh. This step ensures your dip has the ideal creamy consistency and rich tanginess that defines this recipe.

For the freshest and most flavorful dip, always opt for high-quality ingredients. The natural sweetness of fresh beets combined with creamy labneh makes all the difference.

• 1 cup full-fat Greek yogurt or authentic labneh
• 2 to 3 medium red beets (approximately 8 to 12 oz), fresh and firm
• 1 large clove garlic, peeled and freshly minced for optimal flavor
• Salt, to taste (kosher salt recommended for better control)
• 1½ teaspoons fresh lemon juice, if using Greek yogurt, plus additional to taste (lemon brightens the flavors)
• Optional Garnishes: Fresh dill (finely chopped), black and/or white sesame seeds for texture, a drizzle of extra virgin olive oil for richness, or a sprinkle of za’atar for authentic Middle Eastern aroma.
• Serving Suggestions: This versatile dip pairs beautifully with a variety of dippers. Try with your favorite crackers (these are a personal favorite), warm pita bread, crisp raw vegetables like cucumber slices or bell pepper strips, or tangy pickled vegetables. For an exceptional pairing, serve it with homemade pickled cauliflower and carrots, elegant endive spears, or crunchy Little Gems or Romaine hearts.

Step-by-Step Instructions for Maydan’s Beet-Labneh Dip

Follow these detailed steps to create a show-stopping beet-labneh dip that’s as delicious as it is beautiful. Precision in preparation ensures the best possible texture and flavor.

1. Prepare the Yogurt (If Using Greek Yogurt): If you’re substituting labneh with Greek yogurt, begin this step the night before or at least 8 hours in advance. Line a fine-mesh sieve with a coffee filter or a double layer of cheesecloth, and place it over a bowl to catch the draining liquid. Spoon the full-fat Greek yogurt into the prepared filter/cheesecloth. Transfer the entire setup (bowl, sieve, and yogurt) to the refrigerator and allow it to drain overnight. This process removes excess whey, resulting in a thick, rich yogurt that mimics the texture of labneh.
2. Roast the Beets: Preheat your oven to 400ºF (200ºC). Wash the beets thoroughly and trim off any greens, leaving a small portion of the stem intact to prevent color bleed. Place the beets in a small baking dish (a pie plate or an 8-inch baking dish works perfectly). Add about half an inch of water to the bottom of the pan – just enough to reach halfway up the beets. Cover the pan tightly with aluminum foil. This steam-roasting method helps the beets become incredibly tender. Transfer the covered pan to the preheated oven and cook until the beets are very tender when pierced with a knife, which typically takes about 1 hour, depending on their size.
3. Peel and Chop Beets: Once roasted, remove the beets from the oven and let them cool briefly until they are warm enough to handle comfortably. While still warm, gently rub off their skins using your hands or a paper towel; the skins should slide off easily. If the beets have cooled too much, you may need to use a small paring knife. Once peeled, roughly chop the beets into smaller pieces, ready for blending.
4. Blend the Dip to Perfection: In a food processor or a high-speed blender, combine the minced garlic, ½ teaspoon of kosher salt, and about a quarter of the chopped cooked beets. Purée this mixture until it becomes very smooth and paste-like. You will need to pause frequently to scrape down the sides of the bowl or blender jar with a spatula to ensure everything is evenly processed. Next, add approximately ⅛ cup of the strained yogurt or labneh and continue to purée until smooth and well incorporated. Gradually add the remaining beets, repeating the puréeing and scraping process until the entire mixture is incredibly smooth and creamy, with no visible lumps. Finally, add the rest of the labneh (or strained Greek yogurt) and the 1½ teaspoons of lemon juice. Purée one last time until completely smooth and vibrant. Taste the dip and adjust the seasoning as needed, adding more salt or lemon juice to achieve your preferred balance of flavors.
5. Serve and Garnish: Transfer the finished beet dip to a serving bowl. Garnish generously as desired. For a traditional Maydan presentation, sprinkle with fresh dill and a mix of black and white sesame seeds. Alternatively, drizzle with a high-quality extra virgin olive oil and a pinch of aromatic za’atar for a distinct Middle Eastern touch. Serve immediately with your chosen dippers and enjoy this spectacular, flavorful creation.