This recipe for Labneh Dip is seriously impressive, but so easy to make!
Rich, creamy and packed with flavour you can serve this labneh dip with veggies, crackers, or pita chips.
If, like me, labneh isn't available at your local grocery store I am also going to show you how to make the labneh too in this recipe! It is much simpler than you think, and then we will use it as the base of this delicious homemade labneh dip.
Making labneh is an easy, set-and-forget process that only takes two ingredients - and time. Completely hands-off time.
This dip is also great served as a side dish as part of a bigger spread or a mezze platter. Most recently I served it with slow-cooked lamb and warm pita bread for a casual dinner with friends.
Table of Contents
Why you will love this recipe
- tastes amazing, and...
- ridiculously simple once you know how
- impress your guests
What is labneh
Labneh (also known as labne or labna) is a tangy, spreadable dairy product that tastes similar to cream cheese but with an extra hint of lemony zing. Referred to as strained yogurt, it also has the texture of softened cream cheese.
Commonly used in Middle Eastern and Mediterranean cooking, it is made by taking yogurt and draining off the liquid (whey).
What you need to make labneh dip
*Please see the recipe card below for exact ingredient quantities and detailed instructions
Labneh ingredients
- Greek yogurt - plain, full-fat
- salt
Dip ingredients
- mini tomatoes
- olive oil
- lemon zest
- garlic
- fresh thyme
- za'atar seasoning - a Middle Eastern spice blend available at supermarkets
- parsley - optional for garnish
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*Please see the recipe card below for exact ingredient quantities and detailed instructions
Equipment
- a large bowl
- sieve
- cheesecloth or similar
How to make labneh dip
- Mix yogurt and salt.
- Place a strainer over a large bowl.
- Line the strainer with a layer of cheesecloth.
- Pour in the yogurt mixture, fold over the top and place in the fridge to drain.
- To assemble the dip, cook tomatoes and garlic in a small amount of olive oil until they start to burst and the garlic is golden (not burnt).
- Remove garlic, add remaining olive oil, fresh herbs and seasonings then drizzle over labneh once it is cool.
Top tips for the best result
- If you are making your own labneh, you will need a bowl deep enough so the base of the sieve isn't sitting in the whey - approximately ½ cup of whey is left after straining 500g of yogurt. You can check by pouring ½ cup of water into your bowl then pop in your sieve to see.
- Don't have any cheesecloth? Me either! I used a clean Chux kitchen cloth. You can also use a piece of clean, loosely woven cotton fabric.
Storage
The dressed labneh dip is best served immediately, but leftovers can be kept in the fridge for 2 to 3 days.
Plain labneh (without oil drizzle) can be kept in an airtight container in the fridge for up to 2 weeks.
Other recipes you may enjoy
Moroccan Lamb Shanks - soft, tender lamb shanks, slow-cooked in Moroccan spices with orange juice and zest.
Cypriot Grain Salad - a delicious couscous salad packed with nuts, seeds, fresh cilantro (coriander) and parsley and garnished with pomegranate seeds and a squeeze of fresh lemon juice.
Carrot and Orange Salad - an easy salad full of herbs like fresh mint, pistachios, oranges and chopped dates for a pop of sweetness.
📖 Recipe
Labneh Dip (How To Make Labneh)
Ingredients
Labneh
- 500 g plain greek yogurt full fat
- ¼ teaspoon cooking salt
Drizzle
- 2½ tablespoon olive oil divided
- 100 g miniature tomatoes
- 1 garlic clove halved
- ½ teaspoon fresh thyme leaves
- ½ teaspoon za'atar seasoning
- zest of a lemon finely grated
- ¼ teaspoon cooking salt
- finely chopped fresh parsley optional garnish
Watch me make this recipe
Instructions
To make the labneh
- Place a strainer/sieve over a large bowl and line it with cheesecloth or clean Chux cloth and set aside.
- Mix the yogurt and salt then pour into the lined strainer.500 g plain greek yogurt¼ teaspoon cooking salt
- Fold over the top of the Chux to cover then place in the fridge for 24 hours.
To finish the dip
- Heat ½ tablespoon of olive oil in a small pan, and fry tomatoes and garlic over medium-low heat until the tomatoes start to burst and the garlic is golden.2½ tablespoon olive oil1 garlic clove100 g miniature tomatoes
- Turn off the heat and remove the garlic, then add the remaining olive oil, lemon zest, thyme leaves, za'atar and salt. Mix to combine then allow to cool.½ teaspoon fresh thyme leaves½ teaspoon za'atar seasoningzest of a lemon¼ teaspoon cooking salt
- Spoon the labneh into a medium bowl then swirl the spoon lightly through the top to create some ridges for effect.
- Drizzle over the tomato and olive oil mixture then sprinkle with chopped parsley to garnish (if using).finely chopped fresh parsley
Notes
- If you are purchasing the labneh already made, you will need approximately 1 ½ cups.
- I used a clean Chux kitchen cloth as I don't have any cheesecloth. You can also use a piece of clean, loosely woven cotton fabric.
- 500g of yogurt will produce about ½ cup of whey.
Want to save this recipe?
Email yourself a link to this page and come back later.
Always wanted to make labneh at home, thanks for the recipe it was easier than I thought. Tasted amazing.
A total pleasure, Robin!