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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.

Breana Killeen
Source: EatingWell Magazine, March/April 2017


Recipe Summary test

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

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.