Labneh Dip Recipes

LABNEH DIP WITH OLIVE TOPPING

Steps:

• Start by Making the labneh. Use quality yogurt and mix that with salt.
• A cheesecloth or ideally a pillow case is best used to strain the labneh.
• Place the yogurt salt mix in the pillowcase.
• squeeze out as much moisture as possible .
• place that over a sieve over a bowl and let it strain overnight or at least 8 hours.
• The labneh cheese is ready when it's trained and dried out.
• Make the pita chips.
• Preheat the oven to 375 degrees F. Cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread.
• In a small bowl, mix the zaatar spice and olive oil.
• Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 mins until crispy (keep an eye on them because they burn easily!)
• In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, zaatar spice, pepper flakes, zaatar and olive oil. Mix the topping ingredients well.
• Spread your labneh on a flat plate mounding the labneh to about an inch high.
• Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
• Serve with pita bread and some minty red tea.

HOW TO MAKE LABNEH & HEALTHY LABNEH DIP

Steps:

• Line a large fine-mesh sieve with 2 layers of cheesecloth (or a tea towel, old T-shirts, coffee filters). Set the sieve on top of a deep bowl-make sure there's a few inches in between the bottom of the sieve and the bottom of the bowl.
• Add yogurt to the lined sieve. Lift the corners of the cloth and gather them together to cover the yogurt, like you're wrapping it in a pouch/bundle. Clip or tie the edges of the cloth together.
• Refrigerate entire bowl and sieve with bundled yogurt and allow to drain for 2-3 days.
• Squeeze bundled cheesecloth to remove any excess liquid and discard the liquid in the bowl-the yogurt will thicken, similar to goat cheese.
• Store labneh in an airtight container in the fridge and enjoy as desired!
• To make labneh dip, whisk together oil and other dip ingredients in a small bowl. Stir mixture into labneh and season to taste.
• Add labneh dip to a jar and refrigerate. Marinate flavor for 8 hours before serving and enjoying!
• Lasts 2 weeks stored in an airtight container in the fridge.
• Yields 1½ cups homemade labneh dip.

LAMB KOFTA WITH LABNEH DIP

Steps:

• Make the meatballs: Mix the lamb and beef with the onion, garlic, breadcrumbs, 1/4 cup water, the parsley, mint, 1 1/2 teaspoons salt, the paprika, cumin, sumac, allspice and a few grinds of pepper until just combined. Form into 1 1/2-inch meatballs (about 20).
• Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning, until browned and cooked through, 12 minutes.
• Meanwhile, make the dip: Mix the labneh with the lemon juice in a bowl; season with salt. Drizzle with olive oil and sprinkle with sumac. Transfer the meatballs to a platter and sprinkle with mint. Serve with the dip.

LABNEH DIP

Steps:

• Combine all the ingredients together. Taste and add more labneh or yogurt if you like a milder tasting dip. Store in the fridge until ready to serve, then serve with cut up vegetables, chips or crackers.

LABNEH (LEBANESE YOGURT)

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.

BEET DIP WITH LABNEH

Steps:

• Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
• Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.

LABNEH DIP WITH SIZZLED SCALLIONS AND CHILE

Steps:

• Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with salt and pepper.
• Combine the labneh and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro, if you like.

EASY LABNEH DIP RECIPE WITH GARLIC AND DILL | SIP BITE GO

Steps:

• Heat a small skillet over medium heat. Add olive oil and garlic. Cook, stirring regularly, until garlic becomes fragrant and translucent, about 1-2 minutes into cooking.
• Remove garlic oil from heat, let it cool down for a few minutes, then transfer to a medium or large mixing bowl.
• Add labneh yogurt to the garlic oil in the mixing bowl. Add salt, and fresh chopped dill. Use a spatula to fold everything together, until combined.
• Transfer to a serving bowl, and Serve immediately with a drizzle of olive oil and toasted pita bread, or chill labneh dip (without the olive oil), covered for up to 1 day, until it's time to serve with pita bread. (note: olive oil drizzled on top should be added at the time of serving).

WHIPPED LABNEH DIP RECIPE

Steps:

• In a mixing bowl, combine the labneh and lemon zest. Season with a large pinch of kosher salt. Whisk gently, and as you do so, slowly, drizzle extra virgin olive oil (about 1 tablespoon). (The labneh mixture should be creamy and fluffy). Set aside or refrigerate for later.
• In a small skillet, warm 1/4 cup extra virgin olive oil over medium-low heat. Add the garlic and thyme sprigs. Cook for a brief minute, watching the garlic to turn just golden. Remove the garlic.
• To the warmed oil, add the tomatoes to the skillet. Turn the heat to medium, watching for the tomatoes to burst a little as they cook. Season with za'atar and crushed red pepper flakes. Add the Pearls Specialties Olives and cook for 30 seconds or until warmed through.
• Assemble the dip. Spread the whipped labneh in the bottom of a serving bowl. Top with the warmed olive oil, tomatoes, and olives. Finish with a sprinkle of parsley and more fresh thyme, if you like.
• Serve with pita chips or your favorite crackers.

LABNEH DIP WITH CARAMELIZED ONIONS AND FENNEL

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
• Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.