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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.

Source: EatingWell Magazine, March/April 2017


Recipe Summary

20 mins
12 hrs


Ingredient Checklist


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.

  • 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 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 Facts

1/4 cup
87 calories; protein 6.3g; carbohydrates 7.5g; dietary fiber 0.2g; sugars 7.2g; fat 3.6g; saturated fat 1.5g; cholesterol 7mg; vitamin a iu 156.9IU; niacin equivalents 0.8mg; vitamin b6 0.1mg; vitamin c 4.3mg; folate 3.3mcg; calcium 197mg; iron 0.3mg; magnesium 19.4mg; potassium 261.1mg; sodium 144.8mg; thiamin 0.1mg; calories from fat 32.4kcal.

1/2 low-fat milk, 1/2 fat