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.

Sarah Simms Hendrix
Source: EatingWell Magazine, June 2019


Recipe Summary

25 mins
25 mins


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; protein 2.8g 6% DV; carbohydrates 2.3g 1% DV; dietary fiber 0g; sugars 2g; fat 9.1g 14% DV; saturated fat 2.5g 13% DV; cholesterol 10.1mg 3% DV; vitamin a iu 81.6IU 2% DV; vitamin c 0.5mg 1% DV; folate 3.1mcg 1% DV; calcium 77.8mg 8% DV; iron 0.1mg 1% DV; magnesium 5.8mg 2% DV; potassium 78.1mg 2% DV; sodium 151.2mg 6% DV.