The concentrated dairy flavor of labneh, a strained yogurt, combined with 2 cups of crumbled blue cheese makes this blue cheese dip recipe exciting. Thin leftovers with more vinegar to make an easy blue cheese salad dressing. Source: EatingWell Magazine, June 2019

Sarah Simms Hendrix


Ingredient Checklist


Instructions Checklist
  • Combine labneh (or sour cream), mayonnaise, basil, chives, parsley, tarragon, sugar, vinegar, Worcestershire, garlic powder and pepper in a food processor and pulse until smooth. Transfer to a medium bowl and mix in blue cheese.



Tip: To make 2 cups low-fat labneh, line a large 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. Spoon in 4 cups low-fat plain yogurt. 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 make ahead: Refrigerate for up to 3 days.

Nutrition Facts

103 calories; 9.1 g total fat; 2.5 g saturated fat; 10 mg cholesterol; 151 mg sodium. 78 mg potassium; 2.3 g carbohydrates; 2 g sugar; 2.8 g protein; 82 IU vitamin a iu; 3 mcg folate; 78 mg calcium; 6 mg magnesium;