Labneh Dip Recipe

A simple labneh dip made from strained Greek yogurt and salt, finished with olive oil and za'atar. It takes five minutes of hands-on time, then chills in the fridge for 24 hours to thicken. Serve it with fresh vegetables, olives, and warm bread for an easy mezze platter.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 115kcal

Author Fay Khoury

EQUIPMENT

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.

NUTRITION