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Garlic Labneh

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Garlic Labneh is a creamy, tangy Middle Eastern dip made by straining yogurt until thick, then blending it with garlic, fresh herbs, and olive oil. Perfect as a dip, spread, or mezze platter addition.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Dip
  • Method: Straining
  • Cuisine: Lebanese
  • Diet: Vegetarian

Ingredients

2 cups full-fat thick yogurt or Greek yogurt

1/2 teaspoon salt

2 garlic cloves, finely chopped

2 tablespoons fresh herbs (such as cilantro, dill, or mint), finely chopped

2 tablespoons olive oil, for drizzling

1/4 teaspoon ground smoked chili or chili flakes (optional, for garnish)

Instructions

  1. Place a fine-mesh strainer over a large bowl and line it with a clean cloth or tea towel.
  2. Mix salt into the yogurt, then pour it into the lined strainer. Gather the cloth edges and gently squeeze out some liquid.
  3. Let the yogurt strain for 6–10 hours in the refrigerator or hanging over the sink, placing a small weight on top to expedite the process.
  4. Once thickened into labneh, transfer to a bowl and whisk for 10–15 minutes until smooth and airy.
  5. Stir in the chopped garlic and herbs. Adjust salt to taste.
  6. Spoon into a shallow serving bowl. Drizzle with olive oil and garnish with extra herbs and smoked chili or chili flakes if desired.

Notes

  • Use Greek yogurt for a quicker straining process.
  • Roasted or confit garlic can be used for a milder, sweeter flavor.
  • Let labneh come to room temperature before serving for the best taste and texture.
  • Store in an airtight container for up to 3–4 days in the fridge.
  • Not suitable for freezing due to texture changes.

Nutrition

Find it online: https://cheftinaskitchen.com/garlic-labneh/