Recipe information
Yield
Makes about 2 cups
Ingredients
2 cups labneh (Lebanese strained yogurt) or plain Greek yogurt
1/2 cup freshly grated horseradish or 1/4 drained prepared horseradish
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
Preparation
Step 1
Mix labneh, horseradish, and lemon juice in a medium bowl; season with salt, plenty of pepper, and more lemon juice, if desired.
Do ahead
Step 2
Horseradish labneh can be made 4 days ahead. Cover and chill.
