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Mediterranean Labneh Recipe
This tangy and refreshing soft yogurt dip is drizzled with olive oil and loaded fresh with herbs and garlic. Perfect for summertime!
Prep Time
5
minutes
mins
Straining Time
1
day
d
Total Time
1
day
d
5
minutes
mins
Course:
Appetizer, Snack
Cuisine:
Lebanese
Servings:
8
servings
Calories:
31
kcal
Author:
Katie Wells
Equipment
Large mixing bowl
Medium mixing bowl
Cheesecloth
Strainer
Ingredients
2
cups
whole milk yogurt
(or Greek yogurt)
½
tsp
Maldon salt
Optional Toppings and Mix-Ins
2
tsp
Sumac powder
(or lemon zest)
1
tsp
Za’atar spice
¼
tsp
Garlic powder
¼
cup
Pistachios
(chopped)
2
TBSP
Fresh herbs
(such as dill, mint, oregano, and basil)
Instructions
In a medium bowl, stir together the yogurt and salt.
Line a mesh strainer with several layers of cheesecloth and scoop the yogurt into the cheesecloth.
Suspend the strainer over a large bowl or a deep bowl, leaving enough space under the strainer for the whey to drip out.
Place the bowl in the refrigerator for 24 hours and allow the yogurt to drain.
Lift the cheesecloth out of the strainer and dump the strained yogurt into a bowl.
Add desired toppings or mix-ins and enjoy as a dip.
Notes
You can make a sweeter labneh for dipping fruit by topping it with a drizzle of honey and a sprinkle of lemon zest and chopped mint.
Nutrition
Serving:
0.25
cup
|
Calories:
31
kcal
|
Carbohydrates:
2
g
|
Protein:
5
g
|
Fat:
0.2
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.02
g
|
Trans Fat:
0.003
g
|
Cholesterol:
3
mg
|
Sodium:
163
mg
|
Potassium:
71
mg
|
Sugar:
2
g
|
Vitamin A:
2
IU
|
Calcium:
56
mg
|
Iron:
0.04
mg