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Ingredients
- 1 3/4 cups labneh (thick Middle Eastern yogurt cheese)* or two 7-ounce containers plain whole-milk Greek yogurt
- 2 tablespoons chopped fresh sage
Recipe Preparation
Place labneh in medium bowl. Melt butter in heavy medium skillet over medium heat. Add pine nuts and sage; sprinkle with salt and pepper. Stir until nuts and butter turn brown, about 4 minutes. Stir butter mixture into labneh. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
*Sold at some supermarkets and specialty foods stores and at Middle Eastern markets.
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