Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Here, we make it a touch sweet with honey, apricots and pomegranate seeds for a delicious dip. Serve with graham crackers, cinnamon-sugar pita chips or on toast. Source: EatingWell Magazine, March/April 2017

Breana Killeen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.

    Advertisement
  • Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)

  • To serve, top with apricots, pomegranate seeds, hazelnuts, honey and poppy seeds.

Tips

To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.

Equipment: Cheesecloth

Nutrition Facts

110 calories; total fat 4.2g 6% DV; saturated fat 1.4g; cholesterol 7mg 2% DV; sodium 144mg 6% DV; potassium 308mg 9% DV; carbohydrates 12g 4% DV; fiber 0.8g 3% DV; sugar 11g; protein 7g 14% DV; exchange other carbs 1; vitamin a iu 260IU; niacin equivalents 1mg; vitamin b6mg; vitamin c 3mg; folate 7mcg; calcium 199mg; ironmg; magnesium 26mg; thiaminmg; added sugar 2g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/26/2017
Great recipe for mid-meal snack Read More
Rating: 5 stars
02/24/2017
Great snack idea! I love the how the sweet apricots balance the tangy yogurt and the nuts add a nice crunch. Read More