This Bilecik-style dip mixes carrot, labneh, and walnut into a smooth spread.
10 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Grate the carrot and turn it in a pan with a little oil for 4 minutes, until softened.
Finely grind the walnuts and let the carrot cool completely so the labneh does not water out.
Mix the labneh, carrot, and walnuts with salt to make a creamy dip.
Transfer the dip to a cold plate, sprinkle walnuts on top, and serve with crisp bread.
💡 Tip: Finely grating the carrot helps it blend into the labneh more easily.
🍽️ Serving suggestion: Serve cold as a dip with toasted bread and vegetable sticks.
~154
kcal calories
5
g protein
10
g carbs
10
g fat
3.8g
Sugar
1.8g
Fiber
356.7mg
Sodium
4.2g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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