We may not be entertaining very much at the moment, but I think we should all practice making this addictive dip until we can, so when the lockdown lifts and we’re free to see a few people again, we know what to make. Because I imagine that first little gathering will be a bit stressful and shaky for many of us, mainly because we will be so happy and eager to see our friends or family again but also because we’ll be out of practice cooking for more than our household.

So start with something simple, yet utterly delicious (i.e. this dip!) and stick to something you’ve made many times for the next dish. Because the last thing we want when we can finally see our friends again is to be stuck in the kitchen.

While you practice making it though, it will brighten your evenings at home. It’s the maximum dividend for a very small investment of labour. I love it with a selection of pitta chips (homemade or store-bought) and crudités.

The original recipe is by Alison Roman (of salted butter chocolate chunk shortbread cookie fame!) and as many of her amazing recipes, it broke the internet (hence the famous in the title of this post). I totally recommend buying her cookbooks for more of her incredible recipes – I just love her style of cooking!

Labneh dip with sizzled spring onions and chilli, aka The dip, serves 6

Adapted from Alison Roman’s recipe.

180 ml olive oil

4 spring onions, white and light green parts, thinly sliced

1 tsp chilli flakes

2 tbsp finely chopped fresh coriander (leaves and tender stems) or chives, plus more for garnish

sea salt

 freshly ground black pepper

475 ml labneh (or full-fat Greek yogurt or sour cream)

2 tbsp fresh lemon juice

Heat the olive oil, spring onions, chilli flakes and coriander in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.

Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a serving bowl and swirl in the sizzled scallion mixture. Top with extra coriander, if you like.