This creamy, flavorful yogurt dip is so flavorful and easy to make. You’ll want to make this recipe again and again.
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
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!
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.
- Serving Size: 10
- Calories: 102
- Sugar: 4.8g
- Sodium: 273.4mg
- Fat: 5.1g
- Saturated Fat: 2.3g
- Unsaturated Fat: .6g
- Trans Fat: 0g
- Carbohydrates: 5.4g
- Fiber: .5g
- Protein: 9.1g
- Cholesterol: 30.3g
Keywords: cheese, dip, greek, homemade, labanese, yogurt