This easy labneh dip is all about big flavors and simple ingredients. The thick, creamy labneh gets a boost from fresh herbs, nutty walnuts, and the bold, zesty kick of za’atar. Finished with a drizzle of olive oil and a handful of garnishes, it’s a fresh, vibrant dip that’s as great for casual snacking as it is for entertaining.
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I like to serve this creamy dip in the Spring with fresh crunchy vegetables but it's just as good with pita chips, bread, tortilla chips, or crackers. Try spreading it on toast or using it in a sandwich. Serve at room temperature.
What is labneh?
Labneh is a Middle Eastern thick, creamy, and tangy strained yogurt. It has the creamy texture of cream cheese but the tangy flavor or Greek yogurt.
Ingredients
See the recipe card for exact amounts.
- Labneh: a thick, tangy, and creamy strained yogurt with the smooth texture of cream cheese and the tangy flavor of Greek yogurt.
- extra virgin olive oil: loosens up the labneh with a rich flavor. I like Greek olive oil.
- za’atar: a Middle Eastern spice blend with thyme, sumac, sesame seeds, and other warm spices.
- fresh herbs: a mix of parsley, mint, oregano, and dill adds freshness and a bright contrast to the creamy labneh. You can use just one or a combination.
- chopped walnuts: adds crunch and a nutty flavor. Toast first for maximum flavor.
- red pepper flakes: optional, for a touch of heat. Use more or less depending on your spice preference.
- salt & black pepper: enhances all the flavors and adds balance.
- garnish: for freshness, I like to serve this black olive, grape tomatoes, sliced Persian cucumbers, and sliced radishes. Use just one or any combination or you can omit this if using the dip to spread on toast or crackers.
How to Make Labneh Dip
Slice all of the vegetables first and chop the herbs.
- Add the labneh and oil to a bowl.
- Whisk the labneh and oil together to loosen the labneh and make it creamy and smooth.
- Add za'atar and fresh herbs. Season with salt and pepper. Whisk to combine.
- Plate the labneh mixture and drizzle with olive oil. Sprinkle with more fresh herbs.
- Top with walnuts, tomatoes, and black olives.
- Add more za'atar and serve.
I like to serve with sliced cucumber and radishes also as well as fresh oregano and chive blossoms.
Tips for making Labneh Dip
- Mixing labneh with olive oil lightens it up and makes it easier to spread. Whisk until it’s smooth and airy.
- Fresh herbs add brightness - I don't recommend skipping this but you can just choose one or two if you don't want to use all of them.
- Toasting walnuts in a dry pan for a minute or two enhances their nuttiness and makes them crunchier. Let them cool before adding to the dip.
- Cold labneh can be too firm, so let the dip sit at room temperature for about 10 minutes before serving for the best texture.
FAQs
Store the leftover labneh dip in an airtight container in the fridge for 3-4 days. If you're making it ahead of time, store the base dip without the garnishes. Add the olive oil drizzle, herbs, and toppings right before serving to keep everything fresh and vibrant.
Labneh is a thick, strained yogurt that has been drained of excess whey to create a rich, creamy texture. It’s tangier and thicker than Greek yogurt, almost like a soft cheese. Greek yogurt is also strained but retains more moisture, making it thinner and less dense.
More Appetizer Recipes
- Labneh Toast with Raspberries and Honey
- Leek and Parmesan Tart
- Air Fryer Pita Chips
- Cucumber Salad Garlic Toast
Recipe
Labneh Dip Recipe
Ingredients
- 1 cup labneh
- 2 tablespoons extra virgin olive oil
- ½ cup mixed fresh herbs
- 1 teaspoon za’atar seasoning
- ¼ cup chopped toasted walnuts
- red pepper flakes optional
- salt and pepper
- black olives to garnish, optional
- grape tomatoes to garnish, optional
Instructions
- In a medium mixing bowl, whisk the labneh and olive oil until smooth and lighter in consistency.
- Add most of the za’atar and most of herbs. Season with salt and pepper.
- Whisk to combine.
- Move the mixture to a serving plate or bowl and spread it out, using a spoon to leave little tunnels in the surface.
- Drizzle with olive olive oil and sprinkle with za’atar, red pepper flakes, and herbs.
- Sprinkle the walnuts over.
- Garnish with olives and tomatoes, if using.
- Serve.
Video
Notes
Serve with cucumber and radish slices, other sliced vegetables, chips, crackers or spread on toast.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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