Ingredients

4 scallions (or green garlic), white and light green parts, thinly sliced
2 tablespoons finely chopped fresh cilantro (leaves and tender stems) or chives
Flaky sea salt
2 cups labneh, full-fat Greek yogurt, or sour cream
2 tablespoons fresh lemon juice
Freshly ground black pepper
Bowlcut Chili Crisp

Instructions

1. Heat Bowlcut Chili Crisp, scallions, and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange.
2. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
3. Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper.
4. Spoon into a bowl and swirl in the sizzled scallion mixture.
5. Top with extra cilantro and flaky sea salt, if you like.