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: 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.
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.
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
Can I use low-fat yoghurt?
No. You must use full-fat, Greek-style yoghurt for the proper thick, creamy consistency. Regular or low-fat yoghurt contains too much water and won’t strain correctly.
How long does it need to strain?
A minimum of 12 hours, but a full 24 hours is ideal for a perfectly thick, spreadable dip.
What can I use if I don’t have muslin cloth?
A new thin chux cloth or a few layers of cheesecloth works perfectly. Avoid terrycloth or fluffy tea towels.
Is there a substitute for za’atar?
Dukkah is the closest substitute. Alternatively, use a mix of dried thyme, toasted sesame seeds, and a pinch of sumac.
Can I make this ahead of time?
Absolutely! The labneh needs to be made at least a day ahead. The finished dip (without garnishes) keeps beautifully in the fridge for up to 3 weeks.
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 Middle Eastern Inspired Recipes:
- Best Hummus Recipe from Dried Chickpeas
- 4-Ingredient Flatbreads (Foolproof, Soft and Quick)
- Homemade Pita Bread
- Middle Eastern Lamb Koftas
- Fattoush Salad with Crispy Pita and Sumac Dressing
Creamy Garlic Labneh Dip
Equipment
- Fine mesh strainer
- Muslin or clean chux cloth
- Large bowl
Ingredients
LABNEH DIP
- 500g thick Greek-style natural yoghurt
- ½ teaspoon salt
- 1 clove garlic, grated
TO GARNISH
- Extra virgin olive oil, to drizzle
- 2-3 teaspoons za`atar, for spinkling (see notes)
- 1 tablespoon toasted pine nuts
- Fresh herbs, to garnish
TO SERVE – PICK ONE OR MORE
- Fresh Lebanese bread
- Pita bread
- Sourdough Crispies (see notes)
- Crackers
Instructions
- STRAIN THE YOGHURT: Line a sieve with muslin or a clean chux cloth and place over a bowl. Mix yoghurt and salt, then spoon into the cloth. Fold cloth over, refrigerate, and let strain for 24 hours.
- FLAVOUR WITH LABNE: Discard the whey (or save for another use). Transfer the labneh to a bowl. Stir in grated garlic, cover, and refrigerate for 1 hour to infuse.
- ASSEMBLE + SERVE: Spread the garlic labneh in a shallow serving bowl. Use the back of a spoon to create a well in the centre. Drizzle generously with olive oil, then sprinkle with za'atar, toasted pine nuts, and fresh herbs. Season with black pepper.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed. - Yoghurt: Use full-fat, Greek-style natural yoghurt only. Low-fat varieties will not strain properly.
- Straining: A full 24-hour strain is ideal for the perfect thick, spreadable texture.
- Za’atar Substitute: Use dukkah or a mix of dried thyme, toasted sesame seeds, and a pinch of sumac.
- Make Ahead: The labneh base (through step 2) can be made and stored in an airtight container in the fridge for 2-3 weeks.
- Serve: Bring to room temperature for 15-20 minutes before serving for the best flavour and texture.
- Sourdough Crispies: Thinly slice stale sourdough into 3-4mm thick slices. Bake at 130°C (110°C fan) for 15-20 mins, flipping halfway, until dry and crisp. Cool completely. Store in an airtight container at room temperature for up to 1 month.
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