Labneh Dip with Olive Topping Recipe
This Labneh Dip with Olive Topping is a flavorful Middle Eastern appetizer featuring creamy strained yogurt, zesty zaatar-spiced pita chips, and a vibrant topping of fresh mint, pistachios, Kalamata olives, and pomegranate seeds. The homemade labneh is tangy and thick, perfectly complemented by the herbal and nutty toppings and the crispy, aromatic pita chips, making it an ideal dish to serve with minty red tea for a refreshing and light snack or starter.
- Prep Time: 15 minutes (plus 8 hours straining time)
- Cook Time: 8 minutes
- Total Time: 8 hours 23 minutes
- Yield: Serves 6 as an appetizer 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
For the Labneh Dip:
- 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
For the Zaatar Pita Chips:
- 2 large pita breads (not Greek style), cut into wedges
- 2 tablespoons zaatar spice
- 1/4 cup Mina’s Moroccan olive oil
Instructions
- Make the Labneh: In a large bowl, mix 3 cups of quality yogurt with 1/4 teaspoon salt. Place this mixture inside a clean cheesecloth or, ideally, a pillowcase. Tie or secure the opening and place the cloth over a sieve set on a bowl. Allow to strain overnight or for at least 8 hours in the refrigerator to remove excess whey, resulting in thick, creamy labneh.
- Prepare the Zaatar Pita Chips: Preheat the oven to 375°F (190°C). Cut each pita bread into 8 wedges, then carefully separate the two layers of each pita to have 16 thinner wedges per bread. In a small bowl, combine 2 tablespoons of zaatar spice with 1/4 cup of Moroccan olive oil. Brush this mixture onto the pita wedges arranged in a single layer on a baking sheet. Bake for 6-8 minutes until crispy and golden, watching closely to prevent burning.
- Make the Topping Mixture: In a small bowl, combine 2 tablespoons chopped fresh mint, 2 tablespoons chopped toasted pistachios, 1 tablespoon chopped pitted Kalamata olives, a pinch of red pepper flakes (if using), 1/4 cup zaatar spice, and 2/3 cup Moroccan olive oil. Mix well to blend the flavors.
- Assemble the Dip: Spread the strained labneh on a serving plate, shaping it into a mound about one inch high. Spoon the topping mixture evenly over the top, allowing some of the dressing to drip down the sides. Finish by sprinkling 1/4 cup pomegranate seeds on top for a burst of color and sweet-tart flavor.
- Serve: Present the labneh dip alongside the crispy zaatar pita chips and enjoy with minty red tea for a refreshing accompaniment.
Notes
- You can purchase labneh at Middle Eastern stores or easily make your own using the detailed straining method.
- Starting with high-quality yogurt, preferably whole milk for creaminess, will yield the best labneh.
- A pillowcase is preferred over cheesecloth for straining labneh as it is sturdier and easier to handle.
- Strain the yogurt for at least 8 hours; longer straining results in thicker labneh.
- Keep a close eye on pita chips while baking as they can burn quickly.
- Optional red pepper flakes add a gentle heat but can be omitted for a milder dip.
Keywords: Labneh, Middle Eastern dip, Zaatar pita chips, Olive topping, Yogurt dip, Pomegranate, Mint, Pistachios, Healthy snack, Vegetarian appetizer
Find it online: https://hannahdelgado.com/labneh-dip-with-olive-topping-recipe/
