Whipped Labneh Dip

with burst cherry tomatoes and olives
With burst cherry tomatoes and olives
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2 cups Labneh homemade or store-bought
1 Lemon zested
Kosher Salt to taste
¼ cup plus 1 tbsp Olive oil extra-virgin
1 clove Garlic smashed
3 sprigs Fresh thyme
1 cup Cherry tomatoes
1 tsp Za’atar
Crushed red pepper to taste
½ cup Olives mix
For garnish:

Nutritional information

  • Gluten Free Recipes
  • Vegetarian Recipes
    • For garnish:

    Whipped Labneh Dip


    This creamy and smooth Whipped Labneh Dip is the simplest appetizer or light meal you can whip up in less than 10 minutes. Thick and tangy Middle Eastern yogurt topped with burst cherry tomatoes and olives seasoned with za’atar spice and red pepper flakes and sprinkled with chopped fresh parsley leaves. Be sure to serve with pitas or fresh baked naan for a can’t-fail appetizer that’s perfect for any gathering.

    This labneh dip is beyond simple to make. Measure out 2 cups of homemade or store-bought labneh into a bowl. Add in the lemon zest and a good pinch of kosher salt. Stir. Whisk in a glug of extra-virgin olive oil and set aside. Warm the remaining olive oil in a skillet over medium heat. Add the garlic clove and thyme sprigs. Cook, stirring, for 1 minute until the garlic is just golden. Remove the garlic and add the tomatoes. I prefer the heirloom variety, but any cherry tomatoes will do. Cook the tomatoes until they burst. Season with za’atar spice and crushed red pepper flakes. Add the olives and let them heat through. Finally, assemble the dip. Spoon the labneh into a shallow dish, then top with tomatoes and olives along with the olive oil from the skillet. Sprinkle with fresh chopped parsley and serve.

    To make this Whipped Labneh Dip, you will need the following ingredients:

    Ingridiens for Whipped Labneh Dip

    Steps to make Whipped Labneh Dip


    Prepare labneh


    In a mixing bowl, combine 2 cups labneh, zest of a lemon, and a large pinch kosher salt. Whisking gently, drizzle in 1 tablespoon extra-virgin olive oil. Set aside or refrigerate for later.


    Cook garlic


    Heat ¼ cup extra-virgin olive oil in a skillet over medium-low heat. Add 1 smashed garlic clove and 3 thyme sprigs. Cook for 1 minute, until the garlic is just golden. Remove the garlic.


    Cook tomatoes


    Add 1 cup cherry tomatoes to the skillet with oil and thyme. Turn the heat to medium and cook the tomatoes, shaking occasionally, until the tomatoes start to burst. Season with 1 teaspoon za’atar and crushed red pepper flakes to taste.


    Add olives


    Add ½ cup mixed olives and cook for about 30 seconds until just warmed through.


    Assemble the dip


    Spread the whipped labneh on a flat plate. Top with the tomatoes, olives, and olive oil from the skillet. Sprinkle with parsley.

    Upgrade your summer dips with this easy and delicious Whipped Labneh Dip recipe! It is perfect both for everyday snacking and holiday entertaining. Give this easy recipe a go soon, rate it, and leave a comment below!

    Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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    Recipe Reviews

    Average Rating:
    Total Reviews: 1

    Labneh is so refreshing and delicious! Thanks for sharing the recipe!

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