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This Chili Lime Watermelon with Labneh and Hot Honey could not be any simpler to make for your next soirée! With just a little prep, this refreshing appetizer comes together quickly and is sure to impress your guests.
There is nothing like the taste of watermelon in the summertime! It’s refreshing and always hits the spot. So, before summer comes to an end, I wanted to find a fun way to elevate a simple watermelon bite for your next party. This Chili Lime Watermelon with Labneh and Hot Honey exceeded my expectations.
This recipe starts with a base of creamy, tangy labneh layered with sliced watermelon. Next, season the watermelon with lime zest and juice, a sprinkle of flaky salt, chili lime seasoning, and a drizzle of hot honey. Finish with fresh mint leaves, and you’re ready to serve the perfectly balanced bite of tang, sweetness, and a little spice.
Because of the simple assembly, this recipe is also great to assemble on the go if you are heading to the beach, lake, or pool! Simple bring the watermelon, labneh, and toppings separately in the cooler and put it together at your destination for the freshest bite.
Ingredients:
- Mini Seedless Watermelon
- Plain Labneh
- Lime Zest and Juice
- Flaky salt
- Chili Lime Seasoning (I use Tajin)
- Hot Honey
- Fresh Mint Leaves
Recipe Step-by-Step:
Step One: Prep the Watermelon
Trim the top and bottom off the watermelon so it can sit flat on the cutting board. Slice it crosswise into ½-inch-thick rounds. Working with one round at a time, make parallel cuts every ½ inch across the round to create long sticks about ½ inch wide each, with a small band of rind attached at each end (this becomes a built-in handle for picking up).
Step Two: Assemble the Platter
Spoon the labneh onto a large serving platter and use the back of a spoon to spread it into a rough, generous layer across most of the surface. You don’t need it perfectly smooth. Arrange the watermelon sticks over the labneh, nestling them gently so they’re anchored in the labneh, but the flesh of the watermelon is still exposed.
Step Three: Finish
Sprinkle the lime zest over the top, then squeeze the lime juice across the platter. Season lightly with flaky salt. Dust evenly with the chili lime seasoning. Drizzle the hot honey. Tear the mint leaves and scatter over the top. Serve immediately.
Recipe FAQ:
Labneh is a Middle Eastern strained yogurt! It is rich, creamy, tangy and has a similar texture to a softened cream cheese. You can find it at most grocery stores these days!
That’s okay! Half of a regular-sized watermelon works great and carfully remove any of the black seeds.
You can cut the watermelon the day before and store in the fridge, but I would recommend waiting to assemble the platter right before guests arrive!
I can’t wait for y’all to give this recipe a try! Comment below what you think!
Complete your menu with these recipes ideas:
Turkey and Havarti Party Sandwiches with Dill-Pickle Mayo
Jalapeño Cheddar Turkey Burgers
Ingredients
- 1 mini seedless watermelon
- ½ cup plain labneh
- Zest of ½ lime
- 2 tablespoons freshly squeezed lime juice about 1 lime
- Flaky salt
- 1 teaspoon chili lime seasoning I use Tajin
- 2 tablespoons hot honey
- ¼ cup fresh mint leaves
Instructions
Prep the Watermelon:
- Trim the top and bottom off the watermelon so it can sit flat on the cutting board. Slice it crosswise into ½-inch-thick rounds. Working with one round at a time, make parallel cuts every ½ inch across the round to create long sticks about ½ inch wide each, with a small band of rind attached at each end (this becomes a built-in handle for picking up).
Assemble the Platter:
- Spoon the labneh onto a large serving platter and use the back of a spoon to spread it into a rough, generous layer across most of the surface. You don’t need it perfectly smooth. Arrange the watermelon sticks over the labneh, nestling them gently so they’re anchored in the labneh, but the flesh of the watermelon is still exposed.
Finish:
- Sprinkle the lime zest over the top, then squeeze the lime juice across the platter. Season lightly with flaky salt. Dust evenly with the chili lime seasoning. Drizzle the hot honey. Tear the mint leaves and scatter over the top. Serve immediately.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
