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Labneh with Olive Oil

Labneh with Olive Oil

Linda M. Harris
Labneh with Olive Oil is a rich, creamy Middle Eastern yogurt dip that combines tangy labneh with the fruity depth of extra virgin olive oil.
With simple ingredients and minimal preparation, this recipe offers a healthier alternative to creamy spreads and dips, while also packing in the health benefits of probiotics and protein.
Perfect as a dip, spread, or topping for grilled meats, vegetables, or flatbreads.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern
Servings 6 Servings
Calories 200 kcal

Equipment

  • 1 Cheesecloth or Muslin Cloth
  • 1 Fine-Mesh Strainer
  • 1 Large Bowl
  • 1 Storage Container (airtight)
  • 1 Spoon for mixing

Ingredients
  

  • 2 cups Whole Milk Yogurt
  • 1/2 teaspoon Salt adjust to taste
  • 1/4 cup Extra Virgin Olive Oil
  • Optional: Fresh herbs thyme, za’atar, garlic, or pomegranate seeds for garnish

Instructions
 

Prepare the Yogurt:

  • Spoon the yogurt into a large mixing bowl. Add the salt and stir until well-combined.

Set Up for Straining:

  • Place a fine-mesh strainer over a large bowl and line it with cheesecloth or muslin cloth.

Strain the Yogurt:

  • Pour the salted yogurt into the cheesecloth-lined strainer. Gather the edges of the cloth and tie it into a pouch.
    Allow the yogurt to drain for 12-24 hours in the fridge. The longer it strains, the thicker the labneh will be.

Transfer to Storage Container:

  • Once the yogurt has reached the desired thickness, transfer the labneh into a clean container. Drizzle with extra virgin olive oil.

Serve and Enjoy:

  • Serve the labneh as a dip with pita, raw vegetables, or as a topping for grilled meats or vegetables. Garnish with optional herbs, garlic, or pomegranate seeds if desired.

Notes

  • Straining time: If you're short on time, you can strain for as little as 12 hours, but for a firmer and richer texture, let it strain for up to 24 hours.
  • Vary the flavor: Customize your labneh with additional flavorings like garlic, fresh herbs, or spices like cumin, paprika, or za'atar for a more personalized twist.
  • Storage: Store any leftover labneh in an airtight container in the refrigerator for up to 1-2 weeks. Drizzle a little more olive oil on top before storing to help preserve its freshness.
Keyword Labneh with Olive Oil