This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.
- 2 cups labneh (Lebanese strained yogurt) or plain Greek yogurt
- ½ cup freshly grated horseradish or ¼ 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.
Do Ahead: Horseradish labneh can be made 4 days ahead. Cover and chill.