Easy Labneh Dip Recipe
This easy labneh dip recipe has got to be hands down one of my favorite mezze’s that is so underrated but unbelievably delicious. The labneh, which is a strained thick yogurt resembling soft cheese, is flavored with fresh garlic, dill, walnuts, and more. The combination is spectacular and quite addicting. There is brightness from the dill, crunch from the walnuts, acidity from the lemon, zing from the garlic, and a subtle heat from the Aleppo pepper. It tastes even better as it sits in the fridge. This is a must-try.
What is Labneh?
Labneh is a commonly used ingredient in a Middle Eastern households. You will always find a jar of homemade or store-bought labneh in my fridge. If you want a labneh recipe, check out my cookbook, Dine in Palestine. It is basically a strained yogurt that resembles a soft, spreadable cheese. It has a mild yet tangy flavor. It’s commonly enjoyed for breakfast and/or used to add creaminess to dishes like my egg salad. I personally love labneh dip with za’atar!
How to make this Labneh dip?
- Prep all the components going into the dip, like chopping the dill, walnuts, crushing the garlic, and so on.
- You can either purchase labneh from your local Arab convenience store, or you can make your own by straining yogurt with a cheesecloth to remove excess liquid. I have a technique and recipe for this in my cookbook.
- Whip the yogurt with a spoon for a few seconds to achieve a creamy consistency, then add all the components.
- Cover and refrigerate for at least an hour before serving so the flavors are more prominent.
- Serve in your favorite dish alongside some pita chips, fresh pita, veggies, or crackers. Enjoy!
How to serve this Easy Labneh Dip recipe:
This is one of those dips that will impress your guests, and little do they know it just took 10-15 min of your time. Not only does it look enticing, but the flavor also backs it up. There are a few ways that this dip can be enjoyed other than by the spoon, which I won’t judge you for; it is that good. Check out the different ways below that would best accompany this labneh recipe:
- This is the perfect herby, garlicky labneh dip for chips. You can’t go wrong serving this with store-bought pita chips, which are super easy to make at home. You can find how to make crisp pita in the oven in my eggplant fatteh recipe.
- Of course, a fresh pita to dip is perfect as well. This is the go-to vehicle for dipping in the Middle East-there is always a pita in hand. A crust bread would also go great.
- This labneh dip is also fabulous with an assortment of cut veggies like cucumber slices or mini preppers.
- You can also smear it on a sandwich; I imagine it going great with smoked salmon!
Can I use this Dip on a Mezze platter?
Absolutely. In fact, I served this on a tray with hummus, baba ghanoush, pita, sliced cucumbers, and veggies. It was a healthy and filling treat; you couldn’t get enough of it. The only thing missing was my other favorite dip, muhammara, which I have a great recipe for!
Please Leave a Review & Rating
I cannot wait for you to try this easy labneh dip recipe! If you try my recipes, please consider leaving a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on my Instagram!
Easy Labneh Dip Recipe
- 8 oz Labneh
- 1/3 cup Finely chopped walnuts
- 1/4 cup Finely chopped dill
- 3 Garlic cloves, crushed
- 1 tsp Aleppo pepper you can omit or sub for 1/2 tsp red chili flakes.
- 2 tbsp Fresh Lemon juice
- Pinch of salt
- 1 tbsp Finely chopped dill
- 1 tbsp Finely chopped walnuts
- Drizzle of Olive oil
- Sprinkle of Aleppo Pepper
- In a bowl, add the labneh and whip it for a few seconds until it becomes more smooth and creamy.
- To this, add the chopped walnuts, chopped dill, crushed garlic, aleppo pepper, lemon juice, and salt.
- Mix all the components together well. Add to the desired serving dish which I recommend to not be flat and have curvature to its sides so it is easier to dip.
- Garnish with more dill, chopped walnuts, sprinkle of aleppo pepper, and a good helping of olive oil over the top.
- Enjoy with fresh pita, pita chips, or crackers. The longer this dip sits in the firdge-the more flavor it develops so I recommend refirgerating it for an hour before tasting to see if more acid, salt, or heat is needed. Enjoy!
Omg!! I ate this at a restaurant once and I have been searching to see what it is or even how to make it!! And here it is!! I am so happy! I didn’t realize I can make it!
I am so excited for you to try it!!