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