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Lemon olive oil and lemon zest give this labneh dip a fresh, bright flavor. Labneh, the thick, slightly salty Middle Eastern strained yogurt, is easy to make at home with this recipe. Serve with cucumber slices or pita chips as a dip or use it as a sauce to top roasted vegetables or chicken.

Source: EatingWell Magazine, March/April 2017


Recipe Summary

12 hrs
15 mins


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 pistachios, oil, parsley, lemon zest and sumac.


To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.

Equipment: Cheesecloth

Tips: Agrumato lemon oil is created when olives are pressed together with lemons. The resulting extra-virgin olive oil has an exceptionally bright lemony flavor. It's worth seeking out at gourmet markets or well-stocked natural-foods stores. If you can't find it, substitute 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest.

The tart red berries of the Mediterranean sumac bush add fruity, sour flavor to many regional dishes. Find ground sumac in Middle Eastern markets, specialty-food shops and online.

Nutrition Facts

108 calories; protein 7g; carbohydrates 8.3g; dietary fiber 0.4g; sugars 7.4g; fat 5.3g; saturated fat 1.7g; cholesterol 7mg; vitamin a iu 109.9IU; niacin equivalents 0.2mg; vitamin c 2mg; folate 2.7mcg; calcium 197.6mg; iron 0.3mg; magnesium 22.2mg; potassium 284.4mg; sodium 144.2mg; calories from fat 48.1kcal.

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