Recipe information
Yield
Makes about 3 cups
Ingredients
1
3/4 cups labneh (thick Middle Eastern yogurt cheese)* or two 7-ounce containers plain whole-milk Greek yogurt
3
tablespoons butter
1
/4 cup pine nuts
2
tablespoons chopped fresh sage
Need to make a substitution?
Preparation
Step 1
Place labneh in medium bowl. Melt butter in heavy medium skillet over medium heat. Add pine nuts and sage; sprinkle with salt and pepper. Stir until nuts and butter turn brown, about 4 minutes. Stir butter mixture into labneh. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
Step 2
*Sold at some supermarkets and specialty foods stores and at Middle Eastern markets.