Go Back Email Link
Garlic labneh in a rustic bowl with olive oil, pine nuts, herbs, and sourdough on a white timber table.

Creamy Garlic Labneh Dip

This Creamy Garlic Labneh Dip with Za'atar & Toasted Pine Nuts is the ultimate make-ahead appetiser. Thick, tangy strained yoghurt is infused with garlic and topped with aromatic za'atar, buttery pine nuts, and fresh herbs. It's a simple, stunning centrepiece for any mezze platter.
Print Recipe Pin Recipe
Prep Time:10 minutes
Chill Time:1 day
Course: Appetiser, Dip, Nibbles, Snack
Cuisine: Middle Eastern
Keyword: garlic labneh, labneh dip, Middle Eastern dip, yoghurt cheese dip, Za'atar dip
Servings: 4 - 6
Author: Kate Brodhurst

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

  1. 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.
  2. Yoghurt: Use full-fat, Greek-style natural yoghurt only. Low-fat varieties will not strain properly.
  3. Straining: A full 24-hour strain is ideal for the perfect thick, spreadable texture.
  4. Za'atar Substitute: Use dukkah or a mix of dried thyme, toasted sesame seeds, and a pinch of sumac.
  5. Make Ahead: The labneh base (through step 2) can be made and stored in an airtight container in the fridge for 2-3 weeks.
  6. Serve: Bring to room temperature for 15-20 minutes before serving for the best flavour and texture.
  7. 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.