Labneh is a thick, tangy Middle Eastern yogurt cheese made by straining salted yogurt until creamy and spreadable. This simple labneh board pairs it with olive oil, herbs, vegetables, and warm pita, while the ideas below show how to use the same versatile ingredient in dips, sandwiches, sauces, and more.
Ingredients
- 2 cups (450 g) plain labneh, homemade or store-bought
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed
- 1 tablespoon (15 ml) fresh lemon juice
- 1 small garlic clove, finely grated or minced
- 2 tablespoons (8 g) finely chopped fresh dill
- 2 tablespoons (8 g) finely chopped fresh mint
- ¼ teaspoon (1.5 g) fine salt, or to taste
- ⅛ teaspoon (0.3 g) ground black pepper
- ½ teaspoon (1 g) ground sumac, optional
- 1 medium cucumber (about 200 g), cut into sticks
- 1 medium red bell pepper (about 150 g), cored and cut into strips
- 6 small pita breads (about 360 g), for serving
- 1 tablespoon (10 g) toasted sesame seeds or za’atar, optional garnish
Instructions
- Put the labneh in a medium bowl. Stir in the lemon juice, garlic, salt, pepper, dill, and mint until evenly combined. Taste before adding more salt, since store-bought labneh can already be well seasoned.
- Spoon the mixture onto a shallow serving plate. Use the back of a spoon to make a broad well in the center, then drizzle the olive oil over the top. Sprinkle with sumac and, if using, sesame seeds or za’atar.
- Arrange the cucumber and bell pepper around the labneh. Warm the pita just before serving, if desired, and cut it into wedges. Serve the dip at room temperature or cool; do not leave it out for more than 2 hours.
Tips
- Check the texture first. Labneh varies from soft and spoonable to firm enough to roll. If yours is very firm, stir in 1 tablespoon (15 ml) cold water or olive oil at a time until it is easy to spread. If it is loose, drain it briefly in a fine-mesh sieve lined with cheesecloth and set over a bowl in the refrigerator.
- Adjust salt and tang. Some labneh is made with salted yogurt and some is not. Taste before seasoning, and add lemon juice gradually so the finished dip stays creamy rather than sharply sour.
- Use dried herbs carefully. If fresh dill and mint are unavailable, substitute 1 teaspoon (1 g) dried dill and ½ teaspoon (0.5 g) dried mint. Their flavor is more concentrated, so start small and let the mixture stand for 10 minutes before adjusting.
- Keep the garnish fresh. Add oil, herbs, and crunchy toppings shortly before serving. Mixing cucumber or other watery vegetables into the labneh well ahead of time can thin the dip.
Serving Suggestions
Set out this labneh board as a mezze-style starter with warm pita, crisp vegetables, olives, and sliced tomatoes. It also works as a side for grilled vegetables, roasted chicken, kebabs, or spiced lentils. For a more filling spread, add chickpeas, chopped walnuts, or a small bowl of cucumber and tomato salad; keep those additions separate if the board will sit out so the labneh does not become watery.
Labneh is useful beyond a dip. Spread it in a wrap or sandwich in place of mayonnaise, use a spoonful under roasted vegetables, or thin it with water and lemon juice to make a dressing. A small amount can add a creamy, tart finish to grain bowls and baked potatoes. For hot dishes, add it after cooking or use it as a cool topping; high heat can cause yogurt-based mixtures to separate.
Variations
For a spicy version, finish the plate with ½ teaspoon (2.5 ml) chili oil or a pinch of crushed red pepper. For a savory, briny topping, add 2 tablespoons (20 g) chopped olives or 1 tablespoon (10 g) capers, rinsed and drained. A sweet version can be made by skipping the garlic, herbs, salt, and pepper, then topping labneh with 1 tablespoon (15 ml) honey and chopped pistachios; serve it with fruit or toasted bread.
To make labneh at home, mix 4 cups (960 g) plain full-fat yogurt with ½ teaspoon (3 g) fine salt. Line a sieve with clean cheesecloth, set it over a bowl, add the yogurt, cover, and refrigerate for 12 to 24 hours, until it reaches the thickness you like. Discard the drained liquid or use it in another recipe. Homemade labneh will vary in yield according to the yogurt and draining time; keep it refrigerated rather than storing it at room temperature.
Storage and Reheating
Refrigerate leftover labneh within 2 hours of serving, in a clean, covered container. The prepared herb mixture is best within 3 days; plain labneh generally keeps for about 5 to 7 days after opening when continuously refrigerated, but follow the package date and instructions for store-bought products. Discard it if it has been left at room temperature longer than 2 hours, or 1 hour above 90°F (32°C). Freezing is not recommended for this dip because thawed labneh can become grainy or watery. It is served cold or at room temperature, so reheating is unnecessary.
Frequently Asked Questions
What does labneh taste like?
Labneh is tangy and lightly salty, with a creamy flavor similar to thick Greek yogurt or a soft fresh cheese. Its texture depends on how long the yogurt was strained: shorter straining leaves it soft, while longer straining makes it dense.
Can I use Greek yogurt instead of labneh?
Yes. Thick, plain Greek yogurt is a convenient substitute, though it is usually looser and less concentrated than labneh. Drain it in cheesecloth in the refrigerator for several hours if you want a firmer, more labneh-like spread.
How do I make this recipe without garlic?
Leave the garlic out and add a little extra lemon, dill, or mint to taste. You can also finish the plate with za’atar or sumac; these provide plenty of flavor without making the dip sharp.
Can labneh be served warm?
It can be brought to room temperature, but it is not ideal to cook or boil. Heat may make its texture split or turn grainy. Spoon it onto hot vegetables or cooked meat just before serving instead of stirring it into a hot pan.
Is labneh the same as cream cheese?
No. Labneh is strained yogurt, so it tends to taste tangier and may have a softer, less buttery texture than cream cheese. It can replace cream cheese as a spread in some uses, but the flavor and consistency will differ.
Can I prepare the dip ahead?
Yes. Mix the labneh with the seasonings up to 1 day ahead and keep it covered in the refrigerator. Add the olive oil, fresh herbs, and crunchy toppings shortly before serving for the best appearance and texture.
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