Bon Appetit September 2014

2 - 3 Roasted Lunchbox Peppers or 1 Roasted Gypsy Pepper
1 tsp fresh Lemon Juice
1/2 tsp Honey
2 cups Labneh (Lebanese strained yogurt)
Kosher Salt
To make Labneh at home whisk 2 cups plain whole-milk yogurt or 2% Green yogurt and 1/2 tsp kosher salt in a small bowl.  Line a fine-mesh sieve with 2 layers of cheesecloth and set over a medium bowl.  Place yogurt mixture in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2, if you want it slightly thicker.
Puree red pepper, lemon juice, and honey in a blender until smooth.  Mix red pepper puree and labneh in a medium bowl; season with salt.