Creamy Garlic Labneh Dip with Za’atar & Pine Nuts

This isn’t just a dip. It’s a creamy, tangy, herby revelation that belongs on every mezze plate.

Creamy Garlic Labneh Dip with Za’atar & Toasted Pine Nuts is your new favourite starter. It starts with thick, strained yoghurt (labneh) infused with fresh garlic, creating an irresistibly tangy and creamy base. Topped with aromatic za’atar, buttery pine nuts, and a glug of olive oil, it’s a flavour-packed Middle Eastern classic that’s surprisingly simple to make at home.

What is Labneh?

Labneh is a luxuriously thick, tangy, and spreadable Middle Eastern cheese made by straining the whey out of full-fat yoghurt. Think of it as a richer, more concentrated cousin to cream cheese or Greek yoghurt, with a delightful sour note. You can serve it soft as a dip (like this recipe) or strain it longer to roll into firm balls that are often preserved in olive oil. It’s the ultimate versatile base for countless toppings.

Why You’ll Love This Dip

This recipe turns a simple process into a show-stopping appetiser. Here’s why it’s a winner:

• Incredible Texture & Flavour: Straining the yoghurt creates an ultra-creamy, lush base with a perfect tang, enhanced by the bite of fresh garlic.
• Endlessly Customisable: Once you master the labneh base, the topping possibilities are endless—from za’atar and nuts to chilli oil or roasted veggies.
• Impressively Simple: It requires only 3 active ingredients for the base and looks stunning with minimal effort, making it perfect for entertaining.
• Make-Ahead Dream: The labneh needs to strain overnight, which means your dip is practically ready before your guests arrive.
• The Ultimate Crowd-Pleaser: It’s vegetarian, gluten-free, and pairs with everything from bread and crackers to crudités, satisfying all your guests.

How To Make Garlic Labneh Dip

The process is wonderfully simple and mostly hands-off.

1. Strain the Yoghurt: Mix full-fat Greek yoghurt with salt. Pour it into a muslin-lined sieve over a bowl and let it drain in the fridge overnight.
2. Flavour the Base: The next day, you’ll have thick labneh. Stir in freshly grated garlic and let it infuse in the fridge for an hour.
3. Toast the Pine Nuts: Lightly toast pine nuts in a dry pan until golden and fragrant.
4. Assemble & Serve: Spread the garlic labneh in a shallow bowl. Create a well in the centre with the back of a spoon. Drizzle generously with olive oil, then sprinkle with za’atar, toasted pine nuts, and fresh herbs.

My Top Tips for the Best Labneh

• Use Full-Fat Yoghurt: This is non-negotiable for a rich, creamy texture. Low-fat yoghurt won’t strain properly.
• Don’t Rush the Strain: Let it drain a full 24 hours for the perfect thick, spreadable consistency.
• Infuse the Garlic: After mixing in the grated garlic, let the labneh rest in the fridge for at least an hour. This mellows the raw bite and lets the flavour bloom.
• Toast Your Nuts & Seeds: Toasting pine nuts (or any nut/seed topping) unlocks their full, buttery flavour.
• Season at the End: Taste your finished labneh just before serving and add an extra pinch of salt if needed.

What to Serve With Your Labneh

Serve it as the star of a mezze platter alongside hummus, olives, and dolmades. It’s perfect for dipping with warm pita bread, fresh Lebanese bread, or homemade sourdough crispies. For a lighter option, offer a platter of vegetable crudités like cucumber, carrot, and radish. It also makes a fabulous spread for sandwiches, wraps, or grilled meats.

Endless Topping Ideas

The base labneh is a blank canvas. Beyond za’atar and pine nuts, try:

• Herbs: Fresh dill, mint, or parsley.
• Spices: Dukkah, sumac, or dried chilli flakes.
• Sweet: A drizzle of chilli honey with grilled figs.
• Savory: Chopped olives, roasted garlic, or a swirl of pesto.
• Crunch: Toasted walnuts, pistachios, or spiced chickpeas.

garlic labneh dip

Storage & Freezing

Fridge: Store labneh dip in an airtight container for 2-3 weeks. Store labneh balls submerged in oil for 1-2 months.
Freezing (For Balls Only): For best results, strain labneh for 2-3 days until very firm, roll into balls, and freeze in an airtight container for up to 6 months. Thaw overnight in the fridge. Note: freezing may slightly alter the texture.

Frequently Asked Questions

This Creamy Garlic Labneh Dip is more than a recipe—it’s a foundation for countless easy, impressive appetisers. Once you see how simple it is to transform yoghurt into something so luxurious, you’ll want to keep a batch in your fridge at all times. Give it a try for your next gathering, experiment with your favourite toppings, and let me know in the comments what delicious combination you create!

garlic labneh dip

More Recipes To Try:

• The Best Hummus
• Fresh Spinach Dip
• 4-Ingredient Flatbreads (Foolproof, Soft and Quick)
• Pita Bread
• Middle Eastern Lamb Koftas
• Fattoush Salad