Fact – everyone should eat more tinned fish. They are packed with flavor, nutrients and come in beautiful little packages. They are also extremely versatile – delicious enough to eat on their own with some crusty bread or a killer ingredient to use in cooking.
Aperitivo has been apart of the tinned fish movement since opening, and the shelves continue to house high-quality and unique conservas from around the world.
This dip is the perfect way to get to know a familiar, but often overlooked fish, the sardine. Matiz Sardines with Lemon have a bright acidity that balances out the richness of the labneh.
If you haven’t tried the Brush Creek Creamery Marinated Labneh, this is your chance! Labneh is strained yogurt, very common in Middle Eastern and Mediterranean cuisines. Brush Creek’s is spiced with garlic, parsley and salt, then marinated in olive oil, peppercorns and chiles. You won’t need the entire jar for this recipe, so spread the leftovers on toasted pitas or dollop on roasted veggies.
Labneh and Sardine Dip
- ⅓ cup marinated labneh- about ⅔ of the jar
- ¼ cup sour cream or creme fraiche
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice, plus more to taste
- 2 teaspoons Mama Lil’s Peppers, more if you like it spicy
- 1 tin Matiz Sardines with Lemon
- 1 Tablespoon chopped parsley
- Salt and pepper
- Parsley, lemon zest and oil from labneh, for garnish
- Belgian endive and Rustic Bakery crackers, for serving
In a medium bowl, whisk together the sour cream, labneh, lemon zest and juice and the chopped Mama Lil’s
Open the tin of sardines. Gently pull apart the fillets and pull out the skeleton that runs down the middle. Flake apart and add to the bowl. Add the chopped parsley and stir to combine.
Taste and add salt and pepper. Transfer to a serving bowl and garnish with parsley, lemon zest and drizzle with oil from the labneh. Serve with endive and crackers.
