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Dirty Martini Labneh with Cream Crackers

Dirty Martini Labneh

This dip features homemade garlic-spiked labneh blended with creamy gorgonzola cheese kissed with honey, gin, and dry vermouth. The dish is finished with a smattering of green olives, a smattering of lemon zest, and finely chopped parsley.
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Prep Time 15 minutes
Draining Time 3 hours
Servings: 6
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups yogurt 5% milk fat or higher
  • 1 clove garlic minced
  • ½ tsp salt
  • 170g (6oz) gorgonzola crumbled
  • 2 tbsp olive brine
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1 tbsp gin
  • 1 tbsp dry vermouth
  • ½ cup green olives halved
  • Lemon zest for sprinkling
  • Finely chopped parsley for sprinkling

Equipment

  • 1 Food Processor
  • Cheesecloth

Method
 

  1. Place yogurt, garlic, and salt in a bowl and stir to combine. Line another bowl with two layers of cheesecloth with lots of overhang. Pour the yogurt mixture into the cheesecloth and form it into a bundle. Suspend the bundle and let it drain for 3 hours.
    1½ cups yogurt, 1 clove garlic, ½ tsp salt
  2. Place the drained labneh in a food processor. Add the gorgonzola, olive brine, lemon juice, honey, gin, and dry vermouth. Blitz until very smooth.
    170g (6oz) gorgonzola, 2 tbsp olive brine, 1 tbsp lemon juice, 1 tbsp honey, 1 tbsp gin, 1 tbsp dry vermouth
  3. Pile the labneh onto a small platter and smooth the surface with the back of a spoon. Top with the olives, lemon zest, and parsley. ** Serve immediately.
    ½ cup green olives, Lemon zest, Finely chopped parsley

Notes

** If you're making the labneh in advance, hold off on topping it until you're just about to serve.