Garlic Labneh

Garlic Labneh is a creamy, tangy Lebanese dip made by straining yogurt until it’s thick and cheese-like, then mixing it with garlic, herbs, and olive oil. This simple yet flavorful spread is incredibly versatile—serve it with pita, use it as a sandwich spread, or add it to a mezze platter. Whether you make it from scratch or start with store-bought labneh, it’s a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

Garlic Labneh strikes the perfect balance between rich, garlicky depth and refreshing herbal brightness. It’s easy to make with just a few ingredients, yet the result feels gourmet. It can be dressed up or down—served with crackers at a party or used as a healthy spread for wraps and sandwiches. It’s also make-ahead friendly, and perfect for meal prep, entertaining, or snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yogurt (full-fat thick yogurt or Greek yogurt)

• Salt

• Garlic cloves (fresh and finely chopped)

• Fresh herbs (such as cilantro, dill, mint)

• Olive oil (for drizzling)

• Ground smoked chili or chili flakes (optional, for garnish)

Directions

1. Strain the Yogurt
   Place a fine-mesh strainer over a large bowl and line it with a clean cloth or tea towel. Mix salt into the yogurt, then pour it into the lined strainer. Gather the cloth edges, gently squeeze out some liquid, and either hang it over the sink or refrigerate the setup for 6–10 hours. Place a small weight on top to speed up the process.

2. Whisk the Labneh
   Once the yogurt has drained and thickened into labneh, transfer it to a bowl. Whisk until smooth and airy, about 10–15 minutes, to create a whipped consistency.

3. Season the Labneh
   Add finely chopped garlic and herbs to the labneh. Mix well and adjust salt to taste.

4. Plate and Serve
   Spoon the labneh into a shallow bowl. Drizzle olive oil over the top and garnish with extra herbs. For a hint of spice, sprinkle with smoked chili powder or chili flakes if desired.

Servings and timing

• Servings: 6

• Prep time: 10 minutes

• Straining time: 6–10 hours

• Total time: 6 hours 10 minutes (or overnight if preferred)

Variations

• Roasted Garlic: Use roasted or confit garlic for a sweeter, milder flavor.

• Herb Switch: Try rosemary, oregano, parsley, or thyme for a different herbal profile.

• Spicy: Add chili oil, smoked paprika, or harissa for heat.

• Sweet: For a dessert variation, mix with honey, cardamom, and pistachios.

• Toppings: Add roasted cherry tomatoes, olives, za’atar, or citrus zest for a visual and flavor upgrade.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3–4 days or until the yogurt’s original expiry date.

• Freezing: Not recommended, as it may alter the texture.

• Serving Tip: Let labneh come to room temperature before serving for the best texture and flavor.

FAQs

What is labneh?

Labneh is a soft Middle Eastern cheese made by straining yogurt to remove most of its whey, resulting in a thick, tangy, and spreadable consistency.

Can I use Greek yogurt to make labneh?

Yes, Greek yogurt is already partially strained, so it shortens the process. You’ll still need to drain it further to reach a true labneh texture.

What kind of garlic is best?

Fresh, small garlic cloves tend to be more pungent. For a milder flavor, use roasted or confit garlic.

Can I make labneh with homemade yogurt?

You can, but make sure it’s thick-set. Runny homemade yogurt will yield a smaller quantity and may require extra straining time.

Is labneh the same as cream cheese?

No. Labneh is tangier and lighter. Cream cheese is richer and usually made from cream, not yogurt.

How do I know when the yogurt is strained enough?

The yogurt should be thick and hold its shape—almost like cream cheese. It shouldn’t be watery or loose.

What herbs work best in garlic labneh?

Cilantro, dill, and mint are great options, but you can also use parsley, oregano, or thyme based on your taste.

Can I use dried herbs?

Yes, but use them sparingly. Dried herbs are more concentrated and can overpower the dip if used excessively.

How do I serve garlic labneh?

Serve it cold or at room temperature with pita chips, fresh vegetables, crackers, or as a spread in sandwiches and wraps.

Can I prepare garlic labneh ahead of time?

Absolutely. You can make it up to 2–3 days in advance and store it in the fridge until ready to serve.

Conclusion

Garlic Labneh is one of those rare recipes that is as simple as it is stunning. With just a handful of ingredients and a bit of time, you’ll end up with a flavorful, creamy dip that works for almost any occasion. Whether you’re spreading it on warm bread or adding it to a party platter, this garlicky, herby delight is bound to become a staple in your kitchen.

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