Recipe by Darren Carbone and Sue Torres
- Prep Time
- Makes about 2 cupsServings
- 3 cups Greek yogurt
- 1 1/4 cups chopped stemmed dried figs
- 3 tbsp. plus 1 tsp. agave syrup or honey
- 1 tsp. (scant) sea salt
Line a strainer with cheesecloth; set over a bowl. Add the yogurt, cover with plastic wrap, and let drain in the refrigerator for at least 24 hours or up to 2 days. Transfer the lebna to a medium bowl. Mix in the figs, agave syrup and salt.
Dip It! Try it with apple slices, strawberries, and dried mango strips.