This labneh dip is strained Greek yogurt seasoned with salt, then finished with olive oil and za'atar. It takes five minutes of hands-on time, and the fridge does the rest of the work over 24 hours. Serve it as the centerpiece of a mezze platter with fresh vegetables, olives, and warm bread.
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Why This Labneh Dip Works
- Only two ingredients in the base, so there's nothing to get wrong.
- Straining time is adjustable, so you control how thick the final texture is.
- Works as a make-ahead appetizer since it needs to chill anyway.
- One block of labneh stretches across a full platter of accompaniments, so it feeds a group
Ingredients Used
- Greek yogurt is the base of the dip. Straining it removes the whey and concentrates the protein, which is what turns yogurt into labneh.
- Salt seasons the yogurt and helps draw out moisture during straining, which speeds up the thickening process.
- Za'atar is a Middle Eastern herb and spice blend, usually a mix of thyme, sumac, and toasted sesame seeds. It's sprinkled on top for an earthy, slightly tangy finish.
- Extra virgin olive oil is drizzled over the top for richness and to help the za'atar stick.
- Accompaniments (cherry tomatoes, cucumber, olives, cornichons, radishes, and bread) round out the platter with crunch, acidity, and something to scoop the dip with.
What to Serve With Labneh Dip
I've used za'atar manoosh, cherry tomatoes, cucumber slices, kalamata olives, cornichons, and sliced radishes here, each in small ½ cup portions so the platter stays balanced around the labneh rather than crowded. This dip is flexible though. Any warm flatbread works, and you can swap in whatever fresh vegetables or pickles you have on hand. If you want to round out the platter further, my easy hummus recipe with 8 flavor variations pairs well alongside the labneh.
How to Make Labneh Dip
Add the Greek yogurt to a bowl and mix until smooth, then sprinkle in the salt.
Spoon the salted yogurt into a fine nut milk strainer set over a jug or bowl, then cover with plastic wrap and refrigerate for 6-48 hours. I do 24 hours to get a nice thick, creamy consistency. The longer it strains, the thicker it gets.
Once strained, turn the labneh out onto a plate and spread it out with the back of a spoon.
Arrange your za'atar manoosh and accompaniments around the labneh, then drizzle with olive oil. Finish with a sprinkle of za'atar over the top. Serve chilled.
Tips for Success
- Use full-fat Greek yogurt. Lower-fat versions strain out more liquid relative to solids and can end up thin.
- Don't skip the plastic wrap over the strainer. It's chilling in the fridge for a long stretch and you don't want it picking up other fridge smells.
- Taste the yogurt before you add all the salt. You can always add more, but you can't take it out.
Storage
Store leftover labneh dip in an airtight container in the fridge and use it within about a week. Keep the garnish (olive oil and za'atar) off until you're ready to serve if you're not eating it all in one sitting.
FAQ
Regular yogurt has a higher water content, so it will take longer to strain to the same thickness. Greek yogurt gets you there faster since some of the whey is already removed.
Za'atar is a Middle Eastern spice blend, typically made from dried thyme, sumac, and toasted sesame seeds. You'll find it in most grocery stores in the international or spice aisle.
Labneh is Greek yogurt strained even further. It removes more whey than Greek yogurt production alone, which is why labneh has a thicker, cheese-like texture.
Yes, this needs to chill anyway, so it's naturally a make-ahead recipe. You can strain it up to 48 hours in advance and just add the garnish before serving.
The shortest straining time is around 6 hours, which gives a softer, more spreadable result. It won't be as thick as the 24-hour version, but it's an option if you're short on time.
Yes, most major supermarkets carry premade labneh in the yogurt or Middle Eastern foods aisle. If you go this route, you can skip straight to the serving step and just add the garnish.
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Labneh Dip Recipe
INGREDIENTS
Labneh:
- 500 g Greek yoghurt
- ½ teaspoon salt
Garnish:
- 1 tablespoon olive oil
- ½ teaspoon za'atar
Accompaniments:
- ½ cup cherry tomatoes halved
- ½ cup cucumber sliced
- ½ cup kalamata olives or olives of choice
- ½ cup cornichons (baby gherkins)
- ½ cup radishes sliced
- Za'atar manoosh, Lebanese bread, Turkish bread or bread of choice
INSTRUCTIONS
- Add the Greek yogurt and salt to a bowl and mix well.
- Place a fine nut milk strainer over a bowl or glass jug and add the salted yogurt.
- Cover with cling wrap and refrigerate for 6-48 hours. 24 hours gives a nice thick, creamy consistency. The longer it strains, the thicker it gets.
- To serve, turn the labneh out onto a platter and spread it out with the back of a spoon.
- Drizzle with olive oil and sprinkle with za'atar.
- Serve alongside accompaniments of choice. Serve chilled.
NOTES
- The straining time is flexible. Start checking the consistency from 6 hours if you prefer a softer, spreadable labneh, or go the full 48 hours for a thicker, cheese-like texture.
- Save the strained whey (the liquid left in the bowl) rather than tossing it. It works well in smoothies or bread dough.
- A cheesecloth-lined sieve works as a substitute for a nut milk strainer.
Mel says
Wow! That's look so fresh and tasty!
Fay Khoury says
It makes for a great healthy snack!