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Jalapeño & Dill Labneh

  • 20 m
  • 12 h
Breana Killeen
“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.”


    • 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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 10/14/2019