Thick Strained Yogurt Dip with Olive Oil
Labneh is a thick strained yogurt dip eaten across the Levant with olive oil, za’atar, herbs, olives, and warm bread. Straining removes whey from yogurt, creating a tangy, creamy cheese-like texture that is spoonable but firm. This version is finished with extra virgin olive oil and za’atar for a simple dip that works with pita, vegetables, grilled meats, and breakfast spreads.
Labneh with Za’atar Recipe
Thick Strained Yogurt Dip with Olive Oil
Labneh is a thick strained yogurt dip eaten across the Levant with olive oil, za’atar, herbs, olives, and warm bread. Straining removes whey from yogurt, creating a tangy, creamy cheese-like texture that is spoonable but firm. This version is finished with extra virgin olive oil and za’atar for a simple dip that works with pita, vegetables, grilled meats,…
Ingredients
Instructions
Serving Ideas
- Serve with pita, cucumber, radish, tomatoes, or olives.
- Use as a creamy base for roasted carrots, grilled lamb, or chicken.
- Spread on toast with tomatoes and herbs.
Chef Tips
- Use full-fat yogurt for the best texture.
- Strain overnight for a firmer dip.
- Add the za’atar just before serving so the herbs stay aromatic.
Storage
Store plain strained labneh for up to 5 days in the refrigerator. Once topped with herbs and oil, serve within 2 days.
Allergen Notes
Contains dairy. Za’atar may contain sesame depending on the blend; check the label.