Labneh is such a delicious dip that you’ll want to make again and again. Labneh originated in the Middle East and it’s made with strained yogurt. When you try it for the first time you’ll wonder how to make labneh because it’s so damn flavorful it’s common to think it’s probably complicated. The good news is… it’s not!! This dip is simple, delicious, and the perfect appetizer or snack.
Why you’ll love this labneh recipe:
10-Minute Prep: This recipe only takes 10-minutes to prep. Yep, it’s that easy and quick
Versatile: Use this as a dip with crackers, pita, veggies, etc. or as a spread. It’s so good
Flavorful: With the herbs combined with the spices, you’ll have no lack of flavor in this dish
Ingredient Notes:
Greek Yogurt: Greek yogurt is the most efficient way to make Labneh. I used non-fat yogurt as a test and it was successful but I do suggest full fat if you can.
Za’atar: This middle eastern spice is made of a family of herbs. It usually is a combo of dried oregano, thyme, and/or marjoram that has a woodsy, floral taste. It also has sumac which makes it tangy and acidic, and toasted sesame seeds.
Herbs: Use whatever fresh herbs you have on hand. Thyme, and oregano are some of my favs.
How to make labneh:
1. Into the 900g tub of yoghurt add the 1 tsp of sea salt, stir to combine then transfer all the yogurt to a bowl lined with two layers of cheesecloth. Tightly seal the cheesecloth around the yoghurt, tie it with string and hang it over the bowl for 24 hours in the fridge to remove any excess liquid.
2. To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.
3. Spread the cheese onto a bowl and set aside.
4. For the tomatoes. To a large pot, add the tomatoes, salt, pepper, fresh herbs and chili pepper flakes and cook on low heat for 15 minutes or until burst.
5. For service, place the burst tomatoes onto the spread cheese plate and top with tomatoes, some more fresh herbs and za’atar.
6. If you don’t plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
Expert Tips & FAQ:
Do I have to use salt in the yogurt? The purpose of adding salt to the yogurt before adding to the cheesecloth is to remove any excess water and for flavor! This step isn’t completely needed (I tested without) but it is encouraged.
What can I eat labneh on or with? Use it as a spread on bagels, sandwiches, etc. or eat it as a dip on its own with pita or veggies. This can be a great addition to a charcuterie board as well.
What even is labneh? Tangy, thick, and creamy. Labneh is basically a cheese made with yogurt.
How do I serve labneh? Sprinkle fresh herbs or a drizzle of olive oil on top to make it pretty!
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
If you want more Greek Recipes, check out our Free Greek Recipe Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check it out here.
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
This creamy, flavorful yogurt dip is so flavorful and easy to make. You’ll want to make this recipe again and again.
Ingredients
Scale
900g greek yogurt
1 tsp sea salt
3 cups cherry tomatoes
1 tsp sea salt
1 tsp black pepper
handful fresh herbs of choice
1 tsp red chili flakes
1 tbsp. za’atar
more fresh herbs for topping
Instructions
Into the 900g tub of yoghurt add the 1 tsp of sea salt, stir to combine then transfer all the yogurt to a bowl lined with two layers of cheesecloth. Tightly seal the cheesecloth around the yoghurt, tie it with string and hang it over the bowl for 24 hours in the fridge to remove any excess liquid.
To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.
Spread the cheese onto a bowl and set aside.
For the tomatoes. To a large pot, add the tomatoes, salt, pepper, fresh herbs and chili pepper flakes and cook on low heat for 15 minutes or until burst.
For service, place the burst tomatoes onto the spread cheese plate and top with tomatoes, some more fresh herbs and za’atar.
If you don’t plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
NOTE: you can use labneh as you would cream cheese so really have fun with it! It’s such a versatile dip/cheese, you’re going to fall in love!
Notes
Yogurt: Greek Yogurt is the most efficient way to make Labneh. I used non-fat yogurt as a test and it was successful but I do suggest full fat too!
Salt: The purpose of adding salt to the yogurt before adding to the cheesecloth is to remove any excess water and for flavor! This step isn’t completely needed (I tested without) but it is encouraged.
