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Stinging nettle dip recipe with labne (no cream cheese)
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Stinging nettle dip with labne

A simple and delicious veggie dip made with stinging nettle growth tips.
Course Appetizer, Dip, Side Dish
Cuisine American, Mediterranean
Keyword stinging nettle dip, stinging nettle recipe, stinging nettle spread
Prep and cook time 15 minutes
Servings 5

Equipment

  • 1 saute pan
  • 1 blender or food processor

Ingredients

  • 3 ounces fresh stinging nettle growth tips or young leaves (about 8 cups lightly packed)
  • 1/2 cup whole organic labne
  • 1.5 ounces fresh-grated Parmigiano Reggiano cheese (about 1/2 cup)
  • 1/4 cup fresh lemon juice, preferably Meyer lemon
  • 3 tbsp extra virgin organic olive oil (for sautéing nettle)
  • salt to taste (add to blender before pureeing)

Instructions

  • Sauté nettle leaves in olive oil over medium heat for about 7 minutes, stirring and flipping regularly with a spatula. Remove from heat.
  • Juice lemon and grate parmesan cheese. (Zest lemon first if it's organic and you want to use the zest as a garnish.)
  • Add all ingredients to blender and puree until smooth. You may need to scrape sides with a spatula and re-blend 1-2 times.
  • If using as a dip, recommend serving warm or at room temperature. If using as a sandwich spread, it's good chilled. Store in covered glass containers in your fridge for up to a week.