Jalapeño & Dill Labneh

Jalapeño & Dill Labneh

1 Review
From: EatingWell Magazine, March/April 2017

In this labneh dip recipe, we stir in a little hot pepper and herbs for a delicious kick. Labneh is a thick, slightly salty Middle Eastern strained yogurt that's easy to make at home. Serve the dip with cucumber slices or pita chips, or use it to top roasted carrots.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 quart (4 cups) low-fat plain yogurt
  • ¼ teaspoon salt
  • ¼ cup sliced scallions
  • 1 small jalapeño pepper, sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon toasted cumin seeds


  • Prep

  • Ready In

  1. 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.
  2. 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.)
  3. To serve, top with scallions, jalapeño, oil, dill, parsley and cumin seeds.
  • To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.
  • Equipment: Cheesecloth

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 87 calories; 4 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 6 g protein; 3 mcg folate; 7 mg cholesterol; 7 g sugars; 0 g added sugars; 157 IU vitamin A; 4 mg vitamin C; 197 mg calcium; 0 mg iron; 145 mg sodium; 261 mg potassium
  • Nutrition Bonus: Calcium (20% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ low-fat milk, ½ fat

Reviews 1

June 26, 2017
profile image
By: Sharmin Sampat
This is such a great and unique recipe idea. Loved it
More Reviews