Herbed Labne-Style Coconut Yogurt Dip with Garden Vegetables

Ingredients

• 2 cups Unsweetened coconut yogurt
• 1 Lemon
• 2 cloves Garlic
• 2 tbsp Fresh dill
• 2 tbsp Fresh chives
• 1 tbsp Fresh mint
• 0.5 tsp Smoked paprika
• 2 tbsp Olive oil
• 0.75 tsp Salt
• 2 Cucumbers
• 4 Rainbow carrots
• 2 Bell peppers
• 6 Radishes
• 3 stalks Celery
• 1 cup Cherry tomatoes

Instructions

1. 1

   Line a fine sieve with cheesecloth, add the coconut yogurt, and drain over a bowl in the refrigerator 2 hours (or overnight) until thick like labne.

2. 2

   Just before serving, whisk the strained yogurt with lemon zest, lemon juice, grated garlic, salt, and all the chopped herbs until light and fluffy.

3. 3

   Warm the olive oil with smoked paprika over low heat 2 minutes to make a paprika oil; cool slightly.

4. 4

   Spread the whipped dip across a platter with a swoosh, drizzle with paprika oil, and chill 10 minutes.

5. 5

   Cut cucumbers, carrots, peppers, radishes, and celery into uniform batons and rounds; halve the cherry tomatoes.

6. 6

   Ice the vegetables in cold water for 5 minutes for maximum snap, then dry thoroughly.

7. 7

   Arrange vegetables around the dip and serve cold.