This creamy Labneh Dip is so easy to make and ready in a few minutes. Serve it at the 5 à 7 (or at the Happy Hour) with naan breads or your fave veggies, or even just as a snack!
What’s Labneh?
It’s a super creamy type of cheese similar to yogurt often used in Middle Eastern culture. We serve it here as a dip. It can also be used as a sauce with grilled meat or in a salad.
You can easily find Labneh at the cheese section of most grocery stores.
How to Make Our Labneh Dip?
- Labneh: we use this cheese as the base. We spread it evenly on a nice plate.
- Olive oil: a good amount of a high-quality oil is necessary.
- Pistachios: for the crunch in our dip. You can use any type of nuts. Shredded almonds are a good option.
- Mint: we were inspired by Middle Eastern cuisine, so it’s a fresh addition to the dip. Alternatively, you can use parsley or even basil.
- Sumac: bright red spice that brings that lemon taste.
- Sesame seeds: we use regular white sesame seeds in this recipe.
- Salt & pepper: season generously!
How to Serve It:
- Serve the Labneh dip in a big plate.
- To dip your bread: Naan, pita bread or pita chips.
- As a veggie dip with cucumbers and carrots.
- As a dip for grilled veggies: roasted eggplants or even roasted broccoli will be good.
Labneh Dip With Pistachios and Mint
2
servings5
minutes5
minutesThis creamy Labneh Dip is so easy to make and ready in a few minutes. Serve it at the 5 à 7 (or at the Happy Hour) with naan breads or your fave veggies, or even just as a snack!
Ingredients
Labneh : 250g of store-bought Labneh cheese or homemade Labneh (see notes)
Pistachios : 1/8 cup of roughly chopped pistachios
Fresh mint : 1/8 cup chopped
Sumac : to taste
White sesame seeds for crunch and flavour.
Good amount of olive oil (2 tbsp or more)
Salt & Pepper
Instructions
- Use a small plate. Spread evenly the Labneh with a spoon.
- Add olive oil.
- Garnich with pistachios, mint, sumac and sesame seeds.
- Season well.
Notes
- Homemade Labneh:
Ingredients:
– 1L of whole milk plain yogurt (3,8%-4%)
– 3/4 tsp of salt
Instructions:
1. Incorporate salt with yogurt and mix well.
2. Line a large bowl with a strainer and either a linen, a nut milk bag or cheesecloth on top (see photo below). Pour the yogurt into the linen/cheesecloth. Strain and place in the fridge for 24-48 hours.
3. Discard the liquid from the bowl and use the labneh left in the linen/cheesecloth.
