⅓ cup Olive Oil
4 Scallions, (or green garlic), white and light green parts, thinly sliced
1 teaspoon Red-Pepper Flakes
2 tablespoons finely chopped fresh Cilantro, (leaves and tender stems) or chives, plus more for garnish
Flaky Sea Salt
Freshly Ground Black Pepper
2 cups Labneh, Full-Fat Greek Yogurt or Sour Cream
2 tablespoons fresh Lemon Juice
Heat the olive oil, scallions, red-pepper flakes and cilantro 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 bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.