Ingredients

• 2 cups labneh (Lebanese strained yogurt) or plain Greek yogurt
• 1/2 cup freshly grated horseradish or 1/4 drained prepared horseradish
• 1 tablespoon (or more) fresh lemon juice
• Kosher salt, freshly ground pepper

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Instructions

1. Mix labneh, horseradish, and lemon juice in a medium bowl; season with salt, plenty of pepper, and more lemon juice, if desired.
2. Do ahead Horseradish labneh can be made 4 days ahead. Cover and chill.
3. Horseradish labneh can be made 4 days ahead. Cover and chill.