Name: Labneh Dip with Olive Topping Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 8 h 23 min
Cuisine: Middle Eastern
Ingredients: 2 cups labneh (store-bought or homemade; alternatively, use 3 cups yogurt to make labneh from scratch); 1/4 teaspoon salt; 2 tablespoons chopped fresh mint leaves; 2 tablespoons chopped pistachios (toasted preferably but optional); 1 tablespoon chopped pitted Kalamata olives; Pinch of red pepper flakes (optional); 1/4 cup zaatar spice; 2/3 cup Mina’s Moroccan extra virgin olive oil; 1/4 cup pomegranate seeds; 2 large pita breads (not Greek style), cut into wedges; 2 tablespoons zaatar spice; 1/4 cup Mina’s Moroccan olive oil

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Introduction

Labneh dip is a creamy, tangy Middle Eastern spread that’s perfect for snacking or entertaining. Topped with vibrant olive oil, zaatar, and pomegranate seeds, it offers a delightful balance of flavors and textures. Pair it with crispy zaatar pita chips for an irresistible appetizer.

The dish shows a white, creamy base layer topped with a thick herb and oil sauce that contains green herbs, sesame seeds, and small dark and yellow bits. Scattered on the sauce are shiny red pomegranate seeds and pieces of brown nuts or seeds. Around the edges, there are a few pomegranate seeds and sliced green chilies on a shiny, reflective surface. In the background, pieces of light brown flatbread are slightly out of focus, and a green herb is also visible. The whole scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups labneh (store-bought or homemade) or 3 cups yogurt to make it from scratch
1/4 teaspoon salt
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped pistachios (toasted preferably, optional)
1 tablespoon chopped pitted Kalamata olives
Pinch of red pepper flakes (optional)
1/4 cup zaatar spice
2/3 cup extra virgin Moroccan olive oil
1/4 cup pomegranate seeds
For the zaatar pita chips:

2 large pita breads (not Greek style), cut into wedges
2 tablespoons zaatar spice
1/4 cup extra virgin Moroccan olive oil

Instructions

Step 1: To make labneh from yogurt, mix the yogurt with salt. Place the mixture in a cheesecloth or a pillowcase, squeeze out as much moisture as possible, then set it over a sieve with a bowl underneath. Let it strain in the refrigerator overnight or for at least 8 hours until thickened.
Step 2: Preheat your oven to 375°F (190°C). Cut each pita bread into 8 wedges, then carefully separate the two layers giving you 16 wedges per pita.
Step 3: In a small bowl, combine the zaatar spice with olive oil. Lay the pita wedges in a single layer on a baking sheet and brush them with the zaatar and olive oil mixture. Bake for 6-8 minutes until crispy, watching closely to prevent burning.
Step 4: In another bowl, mix together chopped mint, pistachios, Kalamata olives, red pepper flakes (if using), zaatar spice, and olive oil to make the topping.
Step 5: Spread the strained labneh on a serving plate, mounding it about an inch high.
Step 6: Spoon the topping mixture evenly over the labneh, allowing some to drizzle down the sides. Sprinkle pomegranate seeds on top for a burst of color and freshness.
Step 7: Serve the labneh dip with the warm zaatar pita chips and enjoy with a cup of minty red tea if you like.

Tips & Variations

Use a pillowcase to strain labneh for best results, as it’s better at trapping yogurt solids than cheesecloth.
You can substitute pistachios with toasted pine nuts or almonds for a different crunch.
If you prefer a milder flavor, reduce or omit the red pepper flakes.
Try adding a drizzle of honey on top for a sweet and savory twist.
Use Greek yogurt for a quicker labneh as it strains less than regular yogurt.

Storage

Store labneh dip covered in the refrigerator for up to 3 days. Keep pita chips in an airtight container at room temperature for up to 2 days to maintain crispness. Reheat pita chips briefly in the oven if they soften. Stir the labneh before serving if any separated liquid appears.

How to Serve

A dark plate holds a layered dish starting with a base layer of white creamy cheese spread thickly and unevenly. On top, there is a colorful mix of black olives, green herbs, and bright red pomegranate seeds scattered all over. Around the cheese, there are many golden-brown, toasted triangular flatbreads sprinkled with seeds. A woman's hand, wearing a simple gold ring, is picking up one piece of the flatbread from the plate. The plate sits on a white marbled surface, decorated with small white and pink flowers, and a green herb sprig. In the background, blurred but visible, is a glass bottle and a small vase with pink and white flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of labneh?

Yes, you can make labneh by straining regular yogurt using a cheesecloth or pillowcase to remove excess moisture. This thickens the yogurt to a spreadable consistency similar to labneh.

What can I use if I don’t have zaatar spice?

If you don’t have zaatar, a blend of thyme, sumac, sesame seeds, and salt can be mixed to create a similar flavor. Alternatively, you can use dried oregano or thyme with sesame seeds as a substitute.