So moreish, this fresh basil & parmesan dip probiotic recipe is perfect for a mid afternoon snack, a picnic lunch box or party finger food for friends.
Serve on oatcakes for extra prebiotics or on crusty sourdough bread for a high fibre boost. Also delicious on crunchy chicory leaves – which adds an extra serving of prebiotic vegetables to increase the diversity of your microbiome.
Made from labneh (strained yogurt), it’s packed full of probiotics.
Labneh is easy to make at home using live yogurt, it strains in the fridge overnight and keeps for a week or so in the fridge. Find out how to make labneh with our easy guide.
If you don’t have time to make the labneh in advance, you can substitute cream cheese instead, though it won’t have the same probiotic benefits.
Makes enough to top about 10 oatcakes. Double or triple the quantities easily, to feed a crowd.
Keep any leftovers in a well sealed pot in the fridge for a couple of days.
Probiotic : labneh
Prebiotic : oatcakes / chicory
High fibre : sourdough bread
Polyphenols : extra virgin olive oil
Fresh Basil And Parmesan Dip Probiotic Recipe
Yield 1 helpings
- for the dip
- 6 tbsp labneh (or substitute with full fat cream cheese)
- 2 tbsp finely grated parmesan or pecorino
- 1 tbsp torn basil leaves
- zest of 1/2 a lemon
- to serve
- oatcakes or fresh crusty sourdough bread
- chicory leaves (optional)
- extra virgin olive oil (optional)
- a handful of basil leaves
- freshly ground black pepper
Prepare the labneh 12-24 hours in advance.
When ready to serve, mix all the dip ingredients together in a small bowl.
Slather onto oatcakes or chicory leaves. Scatter over some extra basil leaves and grind a little fresh black pepper over the top. Drizzle with a little extra virgin olive oil if you like.
Courses quick meals / snacks
Cuisine high fibre / prebiotic / probiotic