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!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Appetizer, Side
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegetarian
Freezer friendly: No
Shelf life: 2 Weeks (untopped labneh), 2-3 Days (topped)
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.
Check the blog post for lots more suggestions for potential toppings to the labneh dip.