Collected Foods kitchen recipe.

Roasted Radish Labneh Dip with Aleppo Herb Oil: Bright table food—fresh textures, spice on top. Collected Foods Aleppo Pepper is the flavor driver.

Serves: 6 as a dip

Why this spice: Roasted radishes and labneh get a finishing herb oil spiked with Collected Foods Aleppo Pepper for fruity heat.

Ingredients

• 1 bunch radishes, halved
• 2 tbsp olive oil, plus 3 tbsp for herb oil
• 1.5 cups labneh or thick Greek yogurt
• 1 garlic clove, grated
• 1 tsp lemon zest
• 1.5 tsp Collected Foods Aleppo Pepper
• 2 tbsp chopped parsley and dill
• Kosher salt

Directions

1. Toss radishes with 2 tbsp oil and salt; roast at 425°F for 15–20 minutes until blistered.
2. Stir labneh with garlic, lemon zest, and a pinch of salt; spread in a shallow bowl.
3. Warm 3 tbsp oil with Aleppo Pepper and herbs over low heat 1 minute.
4. Top labneh with roasted radishes and drizzle the Aleppo herb oil. Serve with flatbread.

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