Confit garlic labneh is a luxurious Middle Eastern-style dip where thick, tangy strained yogurt meets sweet, mellow garlic that has been slowly poached in olive oil. The labneh provides a rich, creamy base with a bright tang, while the confit garlic adds a deep, nutty sweetness and silky texture. This recipe is surprisingly simple to make at home, and the result is a versatile spread that elevates everything from flatbreads to roasted vegetables.
Ingredients
- 2 cups (480 g) plain full-fat Greek yogurt (or regular yogurt, see Tips)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1 head garlic (about 10-12 cloves), peeled
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 sprig fresh thyme (optional)
- 1 small dried red chili (optional, for a gentle heat)
- Flaky sea salt, for serving
- Fresh herbs (such as dill, chives, or parsley), for garnish
- Warm pita or crusty bread, for serving
Instructions
- Make the labneh: In a medium bowl, stir together the yogurt and 1/2 teaspoon fine salt. Line a fine-mesh strainer with a double layer of cheesecloth or a clean, thin kitchen towel, and set it over a deep bowl. Spoon the yogurt mixture into the lined strainer. Cover loosely with plastic wrap and refrigerate for at least 8 hours, or overnight, until the yogurt has thickened to a spreadable consistency and released its whey. The longer it drains, the thicker it becomes.
- Confit the garlic: While the labneh drains, place the peeled garlic cloves in a small saucepan. Add the olive oil, thyme sprig, and dried chili if using. The oil should just cover the garlic; add a little more if needed. Place over the lowest possible heat. You should see tiny bubbles rising from the oil, but the oil should never simmer or sizzle aggressively. Cook gently for 40-45 minutes, until the garlic cloves are completely soft and easily pierced with a knife. Let the garlic cool in the oil to room temperature.
- Assemble the dip: Once the labneh is thick and the garlic is cool, transfer the labneh to a serving bowl or platter, spreading it into an even layer with the back of a spoon, creating a slight swirl.
- Top and serve: Using a slotted spoon, remove the confit garlic cloves from the oil and scatter them over the labneh. Drizzle generously with the garlic-infused olive oil. Sprinkle with flaky sea salt and fresh herbs. Serve immediately with warm pita or crusty bread.
Tips
- Yogurt choice: Full-fat Greek yogurt works best because it is already thick. If using regular yogurt, choose a full-fat variety and drain it for at least 12 hours (or up to 24) to achieve a labneh-like consistency. Non-fat yogurt will result in a thinner, less creamy labneh.
- Don’t rush the garlic: The key to confit garlic is low and slow cooking. If the oil gets too hot, the garlic will brown and become bitter. If you see the garlic coloring beyond a light golden hue, reduce the heat immediately.
- Save the whey: The drained whey is a nutritious byproduct. Use it in smoothies, soups, or in place of water when baking bread for a subtle tang.
- Flavor variations: Before draining the yogurt, you can stir in a pinch of ground cumin, sumac, or za’atar for an extra layer of flavor. You can also add a little lemon zest to the labneh for brightness.
Serving Suggestions
Serve this confit garlic labneh as an appetizer with warm pita, naan, or crusty sourdough. It also makes a fantastic spread for sandwiches and wraps, a topping for roasted vegetables, grilled meats, or a baked potato, and a dip for crudités. For a beautiful presentation, drizzle the garlic oil over the labneh right before serving and garnish with fresh herbs and a pinch of sumac.
Variations
- Spicy: Add a teaspoon of harissa paste or a pinch of cayenne pepper to the labneh before draining.
- Herbed: Stir fresh chopped dill, mint, or chives into the labneh before serving.
- Beetroot: Blend a small roasted beetroot into the labneh for a vibrant pink color and earthy sweetness.
- Lemon: Add a teaspoon of lemon zest and a tablespoon of lemon juice to the labneh for extra tang.
Storage and Reheating
Store the assembled labneh in an airtight container in the refrigerator for up to 4 days. The confit garlic can be stored separately in its oil in a sealed jar in the refrigerator for up to 2 weeks. To reheat the garlic, place the cloves in a small pan with some of the oil and warm gently over low heat, just until soft and warm. Do not microwave the garlic, as it can become rubbery. The labneh is best served cold or at room temperature.
Frequently Asked Questions
Can I make labneh without cheesecloth? Yes, you can use a clean, undyed cotton kitchen towel, a nut milk bag, or even a paper coffee filter lined in a strainer. Ensure the fabric is well-washed and rinsed to avoid any soapy residue.
How long should I drain the yogurt? For a thick, spreadable labneh, drain for at least 8 hours. For a firmer, cream-cheese-like texture, drain for 24 hours. The longer it drains, the thicker and more concentrated the flavor becomes.
Can I use pre-peeled garlic cloves? Yes, pre-peeled garlic cloves work well and save time. Just make sure they are fresh and not sprouted, as sprouted cloves can have a bitter taste.
What can I do with the leftover garlic oil? The garlic-infused olive oil is a flavor goldmine. Use it for salad dressings, drizzling over pasta, roasting vegetables, or dipping bread. It will keep in the refrigerator for up to 2 weeks.
Can I make this vegan? Yes, you can substitute the yogurt with a thick, plain, unsweetened plant-based yogurt, such as coconut or soy yogurt. The texture and tang will be different, but it will still be delicious.
Is it necessary to use a thermometer for the garlic? No, a thermometer is not necessary for the garlic. The goal is to keep the oil at a very low temperature, around 200°F (93°C), which is just below a simmer. You should see small bubbles rising, but the oil should not be actively boiling.
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