2 Ingredient Labneh Dip
Preparation time: 10 minutes + Overnight chilling | Serves: 2-4 people
Labneh is one of the easiest dips and most versatile dips you will ever make. This traditional Middle Eastern delicacy requires just 2 ingredients - good quality Greek yoghurt and salt.
It’s incredibly versatile and can be enjoyed as a dip, spread, filling or shaped into balls and eaten as cheese. With a bit of forward planning and a few simple steps, you can make your own labneh at home.
What is labneh?
Labneh literally means strained yoghurt! It’s a Middle Eastern technique with a simple process - all you do is mix thick yoghurt with salt and leave it to strain overnight in your refrigerator. The resulting texture is remarkably similar to cream cheese, but with the distinctive tangy flavour that only yogurt can provide. For your perfect consistency, you can always add some of the whey back depending on the texture you prefer.
Beyond the process, labneh is also rich in protein, calcium and packed with probiotics. Best of all, it’s incredibly affordable, requiring no special equipment or ingredients.
How to eat labneh?
Growing up in India, we called Labneh ‘hung curd’ and used it for delicious dips, simply mixed with crushed garlic, herbs and chilli flakes. This is still one of my preferred ways for eating homemade labneh, however I love drizzling it with some good quality olive oil (I like the premium or garlic flavoured olive oil from Pukara Estate), dukkah and sumac.
Serve it with pita chips, crackers or salted potato chips for a great snack or side to a main meal.
Ingredients
500 gms light/full cream Greek yoghurt
1/2 tbsp. salt
2 tbps. extra virgin olive oil
Sumac, Dukkah to serve
Method
Begin the process to make the labneh overnight.
Line a fine mesh sieve with muslin cloth, letting it overlap the edges.
In a bowl, mix the Greek yoghurt with the salt. Transfer the salted yoghurt into the muslin lined sieve. Gather the edges and secure with a clip or elastic band.
Sit a small plate on top and add a weight, such as a can of beans or a small jar.
Place in the fridge overnight, 10 to 12 hours, with a bowl underneath to catch the whey.
The next day, spoon the thickened labneh into a container and stir until smooth. Season, or loosen with a splash of the whey, to taste.
To serve, swirl generously with extra virgin olive oil, then sprinkle with sumac and dukkah.
Check out my other dip recipes -
Swaps, Serves & Storage
Can I use plain yoghurt instead of Greek yoghurt?
The magic with Greek yoghurt is that it is already strained, making it thicker and creamier than regular yoghurt. However, my mum made labneh with plain, homemade yoghurt and it worked a treat! You might have to leave it in the fridge for 12-14 hours to get the right texture instead.How should I serve labneh?
Homemade labneh is like a blank canvas - it’s a plain, creamy and smooth dip and is incredibly versatile. Top it with fresh herbs, spices or chilli oil for a dip, spread on toast and drizzle with honey for a quick and healthy breakfast, or roll it into small balls, dust with spices and store in olive oil.What do I serve labneh with?
This dip can be served with pita chips, salted potato chips, crudités, crackers or you can even turn it into a creamy tzatziki and serve with salads or chicken.How long can I store the dip for?
Store homemade labneh in an air tight container in your fridge for up to 5 days without the garnishes/ toppings.
Tips & Tricks
Use good quality yoghurt - Because this dip is so simple, the yoghurt flavour really comes through. If you’re looking for a good Greek yoghurt brand, I’ve found Aldi Australia’s Lyttos Greek Yoghurt is hard to beat!
Seasonings - The saltiness of the dip is enhanced during the straining process. You can always reduce the amount of salt and add in more later.
Save the whey - I use the whey as a replacement for buttermilk in most of my baking, like these Buttermilk Pancakes or Fig & Brown Butter Cake.
