- 2 cups Labnehhomemade or store-bought
- 1 Lemonzested
- Kosher Saltto taste
- ¼ cup plus 1 tbsp Olive oilextra-virgin
- 1 clove Garlicsmashed
- 3 sprigs Fresh thyme
- 1 cup Cherry tomatoes
- 1 tsp Za’atar
- Crushed red pepperto taste
- ½ cup Olivesmix
For garnish:
- Parsley
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:
Steps to make Whipped Labneh Dip
1 | Prepare labneh | 1 |
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. | ||
2 | Cook garlic | 2 |
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. | ||
3 | Cook tomatoes | 3 |
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. | ||
4 | Add olives | 1 |
Add ½ cup mixed olives and cook for about 30 seconds until just warmed through. | ||
5 | Assemble the dip | 1 |
Spread the whipped labneh on a flat plate. Top with the tomatoes, olives, and olive oil from the skillet. Sprinkle with parsley. | ||
Recipe Reviews
Labneh is so refreshing and delicious! Thanks for sharing the recipe!
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