A reader wants the recipe

Scott from Toronto loves the fresh-tasting dip served with the crudités platter at General Public and wants to recreate it for his dinner party.

Charring brings unexpected depth

Chef James Santon chars Persian cucumbers under the broiler to add subtle smokiness and enhance their natural sweetness.

“charred cucumbers bring a subtle smokiness while enhancing the sweetness, rounding it all out.”

Labneh and mayo create richness

The base combines tangy labneh with mayonnaise, then folds in the charred, shredded cucumbers along with shallots, dill, and lemon zest.

“The combination of labneh and mayonnaise provides tanginess and richness”

Strain out excess moisture

After pulsing or grating the charred cucumbers, hang them in a fine-mesh strainer over a bowl to remove any extra liquid before mixing.

Finish with fresh horseradish

At Jen Agg's Toronto restaurant, they serve the dip with seasonal raw vegetables garnished with flaky salt, pepper, and freshly grated horseradish.

“Eating a perfectly in-season vegetable prepared with care is something I find truly decadent”