If you’ve ever wanted to create a creamy, tangy, and irresistibly flavorful spread that takes your snack game to brand new heights, then you’re in for a treat. This Roasted Garlic Labneh Recipe is a simple yet extraordinary way to transform everyday yogurt into a silky, savory delight infused with the rich sweetness of roasted garlic. Perfect for dipping, spreading, or simply savoring by the spoonful, this recipe will quickly become your go-to for gatherings or quiet nights in.
Ingredients You’ll Need
One of the joys of making this Roasted Garlic Labneh Recipe is how straightforward and wholesome the ingredient list is. Each item plays a crucial role in balancing creaminess, flavor, and that signature tang you expect from labneh.
- 32 oz Whole Milk Yogurt: The creamy base, rich and tangy, providing the perfect canvas for roasted garlic’s sweet intensity.
- 1 tsp Kosher Salt: Enhances every bite, helping elevate both the yogurt and garlic without overpowering.
- 8 cloves Garlic: When roasted, they turn soft and caramelized, adding a mellow, sweet garlic undertone that’s pure magic.
- Olive oil: Added before roasting and drizzled on top, it brings smoothness and a fruity aroma.
- Pepper, as desired: Adds a hint of warmth and complexity, balancing the creaminess.
- Fresh herbs, as desired: Brighten the dish with fresh, herbal notes—think parsley, thyme, or dill for a lovely finish.
How to Make Roasted Garlic Labneh Recipe
Step 1: Salt and Prepare the Yogurt
Start by mixing kosher salt into your whole milk yogurt. The salt doesn’t just season the labneh; it also helps draw out the moisture, thickening the yogurt into a rich, creamy spread. Use a large sieve or strainer lined with multiple layers of cheesecloth to form a makeshift bag for straining. Spoon the salted yogurt into the cheesecloth and gently squeeze to get things started.
Step 2: Strain the Yogurt
Once your yogurt is secured in the cheesecloth, place the entire setup over a bowl and pop it into the refrigerator. Let it chill and strain for 24 to 48 hours. This patient step is key for achieving that thick, luscious labneh texture that clings to everything it touches.
Step 3: Roast the Garlic
While your yogurt slowly transforms, preheat the oven to 425 degrees Fahrenheit. Prepare the garlic by slicing off the bottom of a whole head so the cloves are exposed. Place it on a piece of aluminum foil, drizzle generously with olive oil, then season with salt and pepper. Wrap it up and roast for about 40 minutes. You’ll know it’s perfect when the cloves are meltingly soft and beautifully caramelized.
Step 4: Combine and Finish
After the garlic cools just enough to handle, squeeze the softened cloves out of their skins directly into the strained labneh. Mix everything together until silky and smooth. To finish, drizzle olive oil over the top, sprinkle with fresh herbs and a little extra salt and pepper if you like. Your Roasted Garlic Labneh Recipe is now ready to impress!
How to Serve Roasted Garlic Labneh Recipe
Garnishes
Don’t be shy when it comes to garnishing your labneh. A drizzle of good quality olive oil adds richness and a glossy finish. Fresh herbs like chopped parsley, dill, or mint bring earthiness and a lovely color contrast. A sprinkle of crushed red pepper flakes or sumac can layer in excitement and zest, making every bite a little celebration.
Side Dishes
Roasted Garlic Labneh is incredibly versatile—serve it alongside warm pita bread or crunchy naan for dipping bliss. It’s also marvelous smeared on toasted baguette slices as an appetizer or dolloped over roasted vegetables and grilled meats for added creaminess and tang. Think of it as a luscious companion to almost anything!
Creative Ways to Present
Presentation elevates the whole experience. Serve your roasted garlic labneh in a shallow bowl, swirl the top with the back of a spoon, and finish with a fragrant herb bundle and a few whole roasted garlic cloves for an inviting rustic look. You could even drizzle in a splash of pomegranate molasses for a pop of flavor and jewel-like color—fancy yet simple!
Make Ahead and Storage
Storing Leftovers
Labneh stores beautifully in an airtight container in the refrigerator for up to one week. As the flavors meld, the garlic and yogurt infusion deepens, making leftovers just as delightful as fresh. Always give it a gentle stir before serving to keep the texture lovely and creamy.
Freezing
While freezing is possible, it’s not the best option due to textural changes. Labneh may become a bit grainy after thawing. If you do freeze it, use it within one month and thaw slowly in the fridge to help preserve as much creaminess as possible.
Reheating
Since labneh is typically served cold or at room temperature, reheating is not recommended. Instead, simply pull it from the fridge a little before serving so it can come to room temperature naturally, allowing the flavors to shine through perfectly.
FAQs
Can I use low-fat yogurt for this recipe?
You can, but using whole milk yogurt results in a much creamier and richer labneh. Low-fat versions may produce a thinner spread and lack the indulgent texture that is so satisfying.
How long does it take to strain the yogurt properly?
For optimal thickness, strain your yogurt for at least 24 hours and up to 48 hours. The longer it strains, the thicker and more concentrated it becomes, so adjust based on your texture preference.
What if I don’t have cheesecloth? Any alternatives?
You can use a clean kitchen towel or a thin, lint-free cloth, but cheesecloth is ideal because it’s loosely woven and allows for good drainage without absorbing the yogurt.
Can I add other flavors besides garlic?
Absolutely! While this Roasted Garlic Labneh Recipe highlights garlic’s magic, you can blend in roasted red peppers, herbs like basil or cilantro, or even a touch of lemon zest to customize the flavor.
Is labneh the same as cream cheese?
Not quite. Labneh is strained yogurt, so it has a tangier, lighter taste and creamier texture compared to cream cheese, which is richer and less tangy. Both are delicious but cater to different flavor profiles.
Final Thoughts
If you want to delight yourself and your loved ones with a small but mighty recipe, this Roasted Garlic Labneh Recipe is an absolute winner. With minimal ingredients and simple steps, you’re rewarded with a spread bursting with creamy texture and sweet, roasted garlic flavor that feels like a cozy hug on a plate. Give it a try—you may find yourself reaching for it time and again!
PrintRoasted Garlic Labneh Recipe
Roasted Garlic Labneh is a creamy, tangy Middle Eastern strained yogurt infused with the sweet, mellow flavor of oven-roasted garlic. This easy-to-make spread combines thickened yogurt with aromatic garlic, olive oil, and fresh herbs, perfect as a dip, spread, or accompaniment to a variety of dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 24 hours 55 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Roasting and No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Main Ingredients
- 32 oz Whole Milk Yogurt
- 1 tsp Kosher Salt
- 8 cloves Garlic (one whole head)
For Roasting
- Olive Oil (for drizzling)
- Salt (to taste)
- Pepper (to taste)
To Garnish
- Fresh herbs (e.g., parsley, thyme, or dill), as desired
- Olive oil, as desired
- Salt and Pepper, as desired
Instructions
- Prepare the Yogurt: Add kosher salt to the whole milk yogurt and stir to combine evenly. This step seasons the yogurt and helps with the straining process.
- Strain the Yogurt: Line a large sieve or strainer with layers of cheesecloth to create a sturdy bag. Spoon the salted yogurt into the cheesecloth and gently squeeze to start removing excess liquid. Then wrap the yogurt securely in the cheesecloth and place it over a mixing bowl to catch drips.
- Refrigerate to Thicken: Place the wrapped yogurt and strainer in the refrigerator and allow it to strain for 24 to 48 hours. This step thickens the yogurt into creamy labneh by removing the whey.
- Roast the Garlic: Preheat your oven to 425°F (220°C). Slice off the bottom of a head of garlic to expose the cloves. Place the garlic head on a large piece of aluminum foil, drizzle generously with olive oil, and season with salt and pepper. Wrap the garlic in the foil and roast in the oven for 40 minutes until soft and golden.
- Combine Roasted Garlic with Labneh: Remove the garlic from the foil and allow it to cool. Squeeze out the softened roasted cloves directly into the strained labneh. Mix well to incorporate the sweet roasted garlic flavor evenly throughout.
- Serve and Garnish: Transfer the labneh to a serving bowl. Drizzle with olive oil, sprinkle with fresh herbs, salt, and pepper to taste. Serve chilled or at room temperature with bread, vegetables, or as part of your favorite Mediterranean dish.
Notes
- Whole milk yogurt yields the creamiest labneh; Greek yogurt can be used but may be firmer.
- Straining can be done for up to 48 hours depending on desired thickness.
- Use fresh herbs like thyme, dill, or parsley for garnish to complement the garlic flavor.
- Labneh can be stored refrigerated for up to 5 days in an airtight container.
- Roasted garlic mellows the pungency and adds a rich, sweet garlic flavor, but feel free to adjust quantity to taste.
