This herby labneh dip uses just 3 ingredients and is topped with a roasted tomato and olive oil topping – perfect for serving as an appetizer and part of a mezze platter!
Homemade labneh is incredibly easy to make and perfect for using as a spread or turning into a creamy dip. This labneh dip combines the labneh with mint and garlic topped with roasted tomatoes, olive oil, and pomegranate molasses (optional). This combination yields a decadent, creamy, and rich appetizer dip.
Best of all, there are tons of ways you can top and serve this labneh dip. Whether you want something sweet, savory, or spicy – there’s an option for everyone (check ingredients for suggestions).
Having recently shared my recipes for manakish bread topped with za’atar and cheese, I instantly pulled out the labneh I had in the fridge and wanted to share my favorite ways of transforming this ingredient into a delicious, versatile dip!
What Is Labneh?
Labneh is basically a very thick, creamy Middle Eastern yogurt dish – often described as a ‘yogurt cheese’ due to its thick consistency of cream cheese. However, in comparison to cream cheese, labneh is tangier as it’s made with cultured yogurt.
It is a thick, tangy, strained yogurt that is often served as a spread or a dip.
Ingredients
- Labneh – I used homemade labneh made from scratch. For a ‘shortcut’ you can strain pre-made yogurt (read the FAQs below).
- Dried mint – or you could substitute this for oregano, thyme, or other dried herbs. You could also use fresh herbs, though the shelf life of the dip will be impacted.
- Garlic – I use fresh garlic. As a quick cheat, you could add a little toum (Lebanese garlic sauce) instead.
To Garnish Labneh Dip
I created a topping with: roasted cherry tomatoes, salt, pepper, olive oil, and pomegranate molasses (optional). However, there are several ways you can garnish this labneh spread:
- Use tomato confit in place of the roasted tomatoes.
- Garlic confit.
- Crushed nuts/seeds: walnut, pistachio, pumpkin seeds, etc.
- Dried herbs/spices: Za’atar, sumac, oregano, mint, etc.
- Fresh herbs: mint leaves, dill, cilantro, parsley, etc.
- Everything bagel seasoning.
- Aleppo Chili or other thinly sliced chili slices.
- Lemon Zest
- Olives
- Veggies: cucumber, radish, tomatoes, etc – finely diced.
- Pomegranate seeds and pomegranate molasses both pair well with creamy, tangy labneh dip.
For a sweet version you could try a topping like grilled peaches or figs and honey/maple and serve alongside muffins, bread, scones, etc.
How To Make Labneh Dip
First, prepare the labneh – you can make it from scratch using this method, or use a ‘cheat’ method (written in FAQs).
Combine the labneh with the dried mint and minced garlic and mix well to thoroughly combine.
Smooth the labneh dip, creating a ‘well’ in the center of the labneh spread. Set aside to ‘marinate’.
Meanwhile, place the tomatoes in an oven-safe dish, drizzle with salt, pepper, olive oil, and pomegranate molasses (optional).
Roast them for about 20 minutes at 400ºF/200ºC.
Once the tomatoes are out of the oven, wait for a couple of minutes so they cool down a bit.
Then pour them over the labneh. Add some chopped fresh mint and chili flakes (optional).
Serve and enjoy!
How To Serve
This labneh dip pairs wonderfully with all the ‘usuals’ we use for dips: crackers, biscuits, crudites, etc.
It also pairs really well with:
- Manakish – za’atar manakish and/or cheese manakish
- Pita bread – soft or toasted into pita chips.
- This Ramadan pide bread.
- As part of a mezze platter alongside other dips like creamy hummus, muhammara, baba ganoush, and Moutabal, etc.
- Serve alongside gyros, kebab, and similar dishes.
FAQs
Yes – you can use any full-fat yogurt though Middle Eastern, Indian or Greek yogurt is best. Strain this yogurt with salt through a nut milk bag or cheesecloth hanging from something or within a colander over a container.
How long you’ll need to strain the yogurt is based on how thick it was, to begin with. However, it will take 12+ hours at least and can take up to 48hrs. You can do this in the fridge or at room temperature (if you don’t live in a hot climate).
During this time, the excess whey will drain, and the yogurt above will become thicker. Check the yogurt at 12 hours and increase the draining time as needed.
If you strain it as much as I do, then you’ll get half the yield (i.e., 1 cup yogurt will become 1/2 cup labneh).
Homemade labneh can be stored in an airtight container for up to 2 weeks. Once topped, it’s usually best to eat the labneh dip within a couple of days, though.
Recipe Notes
- If you don’t want to make labneh from scratch you could also buy a pre-made yogurt, add salt, and strain it at home until thick and creamy. (read FAQ above).
- If your labneh is very thick, you can whip it in a food processor or stand mixer for a few seconds into a softer, whipped labneh consistency.
- If you can’t buy or make labneh, feel free to try this recipe with thick tangy yogurt, like Greek yogurt, mixing in around 1/4 teaspoon salt per cup of yogurt used. It won’t be the same texture but is a super-quick “cheat”.
- Go to my homemade labneh post for a lot more detail on how to make labneh a h home as well as storing labneh balls in olive oil for long-term storage.
Other Dip Recipes
- Roasted Garlic White Bean Dip
- Easy Eggplant Red Pepper Dip (Ajvar)
- Spicy Roasted Eggplant Dip (Baigan Choka/Bharta)
- Peanut Dipping Sauce
- Gluten-free Muhammara Dip (Roasted Red Pepper Dip)
- Simple Spinach Yogurt Dip (Borani)
- Simple Smoky Eggplant Dip (Moutabal)
If you try this labneh dip recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Labneh Dip With Roasted Tomatoes
Ingredients
For the labneh dip
- 1 cup labneh
- 1 garlic clove
- 1/2 teaspoon dried mint
For the tomato topping
- 10 oz cherry tomatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon pomegranate molasses optional
Instructions
- Prepare the labneh – you can make it from scratch using this method, or use a 'cheat' method using store-bought yogurt (check the FAQs on the post).
- Combine the labneh with the dried mint and minced garlic and mix well. Smooth the labneh dip, creating a 'well' in the center of the labneh spread. Set aside to 'marinate'.
- Place the tomatoes in an oven-safe dish, drizzle with salt, pepper, olive oil, and pomegranate molasses (optional).Roast them for about 20 minutes at 400ºF/200ºC. Once the tomatoes are out of the oven, wait for a couple of minutes so they cool down a bit.
- Spoon the roasted tomatoes and oil over the labneh. Add some chopped fresh mint and chili flakes (optional). Serve and enjoy!
Video
Notes
- If you don’t want to make labneh from scratch you could also buy a pre-made yogurt, add salt, and strain it at home until thick and creamy. (read FAQ on the blogpost).
- If your labneh is very thick, you can whip it in a food processor or stand mixer for a few seconds into a softer, whipped labneh consistency.
- Go to my labneh post for more information on making labneh at home.Â
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