Labneh Dip is one of those recipes that’s actually fun to make. Strain plain Greek yogurt overnight, and the next day you have something very different: thick, cool, and tangy enough to hold its own against good olive oil, fresh herbs, nuts, and warm spices.
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I first had labneh dip at a Mediterranean restaurant, where it arrived at the table before we’d ordered anything: a shallow swish of labneh, little pools of olive oil, a few torn herbs. After one bite, I knew I needed to learn how to make it myself.
The process is simple: you stir salt into Greek yogurt, tie it into a cheesecloth bundle, and leave it to drain overnight in the refrigerator. The whey drips out slowly and what’s left is labneh: dense, tangy, and rich with just ten minutes of effort. I like to add the lemon zest and juice after draining rather than before to keep the flavors bright, then finish with olive oil, fresh mint, roughly chopped pistachios, and a lively sprinkle of sumac or za’atar. It’s a versatile dip for dinner parties or a quick snack with warm pita, and I often keep a plain batch in the refrigerator to enjoy all week on toast.
Table of Contents
Recipe at a Glance
- Prep time: 10 minutes
- Drain time: 24 hours (inactive)
- Total time: 24 hours 10 minutes
- Yield: Serves 6 as an appetizer
- Skill level: Easy
Labneh Dip Ingredients
- Greek Yogurt: Look for full-fat, plain Greek yogurt. Check the ingredients list and avoid anything with stabilizers like pectin or starch, which can interfere with draining.
- Sea Salt: Fine sea salt dissolves easily into the yogurt. Kosher salt works too, but don’t use iodized table salt.
- Lemon Zest and Lemon Juice: I recommend buying an organic lemon since you’ll be using the zest as well as the juice. I use a Microplane for the zest, which gives you fine zest without any of the bitter white pith.
- Olive Oil: Use a good quality extra-virgin olive oil that you’d be happy to eat on its own because you will be. It’s a finishing ingredient, poured directly over the plated dip rather than mixed in.
- Mint: Use fresh mint leaves. Dried mint has very little flavor and a dull color that won’t accentuate this dip.
- Pistachios: Look for shelled pistachios to save you some prep time. If you use salted pistachios, keep that in mind when adjusting salt in the labneh when you add the lemon juice and zest.
- Sumac: Look for sumac at Middle Eastern markets or a well-stocked grocery store. It should be flaky, deep brick red and should look slightly moist. Za’atar seasoning works too if sumac isn’t available.
How to Make Labneh Dip
Stir salt into the Greek yogurt and spoon into a cheesecloth-lined sieve set over a deep bowl. Tie the cheesecloth and refrigerate for 24 hours.
Transfer the labneh to a bowl, stir in the lemon zest and juice, then spread onto a plate and finish with olive oil, mint, pistachios, and sumac.
Pro Tips
- Check the sieve height: The sieve needs to sit well above the bottom of the bowl so the labneh drains freely. If the cheesecloth bundle sits in the collected whey, the labneh won’t firm up the way it should.
- For thicker labneh, drain for 48 hours: The longer it strains, the denser and more cheese-like the labneh becomes. Worth trying if you want something closer to a spreadable soft cheese.
- Stir the lemon in gently: Too much stirring after adding the lemon zest and juice can loosen the labneh. Stir just until combined.
- Save the whey: The liquid that collects in the bowl is worth keeping. I like to use it in place of water when baking bread or as a tangy addition to soups or marinades.
Make-Ahead and Storage
Plain strained labneh keeps in an airtight container in the refrigerator for up to a week and tastes even better after a day or two. Store it plain, without the toppings, and add the olive oil, mint, pistachios, and sumac when you’re ready to serve. Once topped, serve it right away. Labneh doesn’t freeze well; the texture turns grainy and watery once thawed.
More Mediterranean Appetizers
Equipment
Ingredients
- 2 cups full-fat plain Greek yogurt
- 1 teaspoon fine sea salt
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil or more
- 2 tablespoons finely chopped fresh mint
- 1/4 cup shelled pistachios roughly chopped
- 1/2 teaspoon sumac or za’atar seasoning, for sprinkling
- toasted pita breads for dipping, optional
Instructions
- Add the Greek yogurt and salt to a medium bowl and stir until well combined.
- Line a sieve with a double layer of cheesecloth and place it over a deep bowl. Spoon in the yogurt mixture.
- Tie the cheesecloth so the yogurt is fully enclosed and suspended in the sieve. Refrigerate for 24 hours.
- Transfer the labneh to a bowl, add the lemon zest and juice, and stir to combine. Taste and adjust salt.
- Spread the labneh onto a shallow serving plate, creating swoops with the back of a spoon. Drizzle with olive oil, scatter with mint and pistachios, and sprinkle with sumac or za'atar seasoning. Serve with toasted pita for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
