1 3/4 cups labneh (thick Middle Eastern yogurt cheese)* or two 7-ounce containers plain whole-milk Greek yogurt
3 tablespoons butter
1/4 cup pine nuts
2 tablespoons chopped fresh sage
Directions
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.
