Creamy Labneh Dip with Za’atar – A Middle Eastern Classic

This Creamy Labneh Dip with Za’atar has everything going for it. Cool, thick and tangy, topped with a herby spice blend of za’atar, sumac and aleppo pepper, scattered with olives, capers, mixed nuts and pomegranate arils. Every element adds something — depth, crunch, brightness, colour.

It needs no cooking. Everything comes together at room temperature, which makes it ideal for warm days when you’d rather be anywhere but the kitchen. It also makes ahead beautifully and keeps well in the fridge, which makes it just as useful for a get-together as it is for a quiet evening with good bread and something to drink.

The toppings are flexible. Whatever fresh herbs, nuts or seasonal vegetables you have on hand work well alongside the base. But the labneh itself is non-negotiable. Rich, thick and tangy, it’s the kind of ingredient that makes everything around it taste better.

Always the first thing to disappear.

What’s labneh ?

Labneh is a strained yogurt cheese that originates from the Levant region of the Middle East. Whole milk yogurt gets strained slowly until the excess whey drains away, leaving behind something thick and dense with a tangy richness that sits somewhere between yogurt and cream cheese.

It’s been a staple of Middle Eastern cooking for centuries and it’s easy to understand why. The flavour is complex enough to stand on its own but versatile enough to work with almost anything — spread on bread, spooned alongside salads, or used as a base for a dip like this one.

If you’d like to make your own, the full recipe is here: Easy Homemade Labneh Recipe. Store bought works beautifully too — just make sure it’s full fat.

Labneh Ingredients

• Full fat whole milk yogurt
• Salt
• Optional additions: lemon zest, finely minced garlic, pepper, herbs.

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What You’ll Need

Labneh. Homemade or store bought. Full fat gives you the richest result. Make your own here or find it at any Middle Eastern grocery.

Extra virgin olive oil. Use a good one. It’s doing a lot of the flavour work here and a quality oil makes a noticeable difference. We love this Organic Extra Virgin Olive Oil.

The spice blend. Za’atar, sumac, aleppo pepper, garlic, parsley and fresh mint. Each one adds its own layer — earthy, tangy, warm and bright all at once.

Nuts, olives and capers. Mixed nuts for crunch, olives for depth and capers for that sharp, briny note that cuts through the creaminess.

Pomegranate arils. Scattered over the top for colour, freshness and tiny bursts of sweetness. Don’t skip them.

Bread. Warm pita, pita chips or buttered naan. Something to scoop with is non-negotiable.

A drizzle of honey. Optional but worth it if you want a touch of sweetness to balance the tang.

ways to garnish labneh

This dip is endlessly adaptable. The base stays the same — labneh, olive oil, spice blend — but the topping can change with whatever you have on hand or whatever the season calls for. A few ideas:

Warm roasted figs, beetroot, squash or carrots work beautifully in cooler months. Crudités — cucumber, tomatoes, radish, celery — keep things fresh and light in summer. Fresh herbs like dill, coriander or Italian parsley add brightness. Olives, seeds and extra nuts add texture. Padron peppers or warm roasted garlic add depth.

Think of it less as a fixed recipe and more as a canvas. The labneh is always the starting point. Everything else is up to you.

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helpful tips and tricks to make labneh dip

• Serve on a large plate. Labneh spreads beautifully and a generous plate gives you room to swirl it properly and add toppings without it looking crowded.
• Make your own labneh or buy it. Both work well. If making your own, use a cheesecloth or muslin cloth for straining and allow 24 to 36 hours depending on whether you start with Greek or regular yogurt. Don’t forget to salt the yogurt before straining.
• Use full fat yogurt. The richness comes from the fat. Low fat versions work but won’t give you the same creamy result.
• Good olive oil matters here. This is one of those recipes where the quality of your olive oil is noticeable. Use the best you have.
• Make the pita chips ahead. They keep in a sealed bag for up to a week and save you time when you’re ready to serve.
• Storage. This dip keeps in the fridge for 2 to 3 weeks. Keep it covered and add the toppings fresh when serving.
• Za’atar beyond this recipe. The spice blend works just as well on avocado toast, as a salad topping or mixed into olive oil for dipping bread. Make extra and keep it in a jar.

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

Creamy Labneh Dip with Za'atar

Serves: 6-8 Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

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Ingredients

• 2 cups labneh (store-bought or home-made)
•  ¼ tsp sea salt
• ¾ cup extra virgin olive oil
• ¼ cup zàatar 
• 1.5 tsp sumac
• 1 tsp aleppo pepper flakes
• ⅓ cup chopped fresh parsley leaves
• ⅓ cup chopped mint leaves
• 1.5 tbsp toasted & chopped pistachio
• 1.5 tbsp toasted and chopped almonds
• 2 tbsp chopped olives (kalamata or green)
• ½ tbsp toasted and chopped pine nuts (optional)
• 1 tsp chopped capers, (optional)

Toppings

• ¼ cup pomegranate airls
• dill leaves
• sesame seeds

method

1. Begin by preparing the labneh. You can either make your own or use store-bought labneh.
2. In a mixing bowl, combine the extra virgin olive oil, za'atar, sumac, and Aleppo pepper flakes. Mix well until all the ingredients are thoroughly incorporated. Add the chopped pistachios, almonds, chopped parsley, chopped mint, chopped olives, and chopped capers to the bowl with the za'atar infused oil mixture. Mix all the ingredients together until everything is evenly coated and incorporated.
3. Once mixed, set the za'atar infused oil mixture aside to allow the flavours to meld together while you prepare the labneh dip.
4. Assemble the Dip: Spread the labneh mixture evenly in a large bowl or plate. Spoon the za'atar infused oil generously over the top of the labneh.
5. Garnish: Finish with a sprinkle of fresh pomegranate seeds and a garnish of dill leaves for added freshness and flavour.
6. Serve: Serve your homemade labneh dip with your choice of accompaniments, such as pita chips, warm naan, or pitta bread.

Did You Make This Recipe?

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