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This cool vibrant labneh dip has become my favorite for summer gatherings bringing both creamy tang and a burst of herb flavor to the table. Tangy labneh gets a beautiful topping full of zaatar olive oil pistachios fresh mint and juicy pomegranate seeds all set out with crunchy homemade pita chips. If you love Mediterranean flavors and crave something truly special this dip might become your new party hero too.
The first time I put this out for friends it disappeared before dinner even started. I love how the toppings sparkle and everyone always fights for the last scoop.
Ingredients
- Yogurt: For homemade labneh go for thick Greek yogurt or a high quality full fat plain yogurt for the creamiest result
- Salt: A must for flavor balance and drawing out whey in homemade labneh
- Fresh mint leaves: Bring bright cooling flavor use firm unblemished leaves for maximum aroma
- Pistachios: Add salty crunch and a bit of luxury toast them for even more depth
- Pitted Kalamata olives: Briny savory bite choose olives packed in brine and chop well
- Red pepper flakes (optional): For a gentle hint of warmth use fresh flakes if you want a stronger kick
- Zaatar spice: Blends thyme sumac sesame and other herbs find one with tangy vibrant scent
- Mina’s Moroccan Olive Oil or another fruity robust extra virgin olive oil: Taste before buying for boldness
- Pomegranate seeds: Bursts of sweet tart flavor look for those with ruby color and plump texture
- Pita bread: Use traditional Middle Eastern pita which separates into two thin layers when sliced
- For topping quality and flavor: Finding a good zaatar blend and excellent olive oil makes everything pop
Step-by-Step Instructions
- Make the Labneh:
- Mix thick plain yogurt with salt in a bowl for about a minute until evenly distributed This step helps flavor and jump starts the straining process crucial for getting proper creaminess
- Strain the Labneh:
- Place the salted yogurt into a clean cheesecloth or a fresh pillowcase and set it over a sieve on a bowl Squeeze lightly to remove as much whey as possible and leave in the fridge at least 8 hours or overnight for maximum thickness The longer you strain the thicker the labneh
- Prepare the Pita Chips:
- Cut pita breads into 8 wedges each then gently separate each piece into two thin layers Brushing each with olive oil and zaatar before placing on a baking sheet Bake at 375 F for 6 to 8 minutes until golden brown and aromatic Watch closely since they brown quickly
- Mix the Herb and Nut Topping:
- Combine chopped mint toasted pistachios chopped olives zaatar spice extra olive oil and optional pepper flakes in a small bowl Stir until well coated This gives you a fragrant crunchy topping
- Assemble the Labneh Dip:
- Spread the strained labneh onto a serving plate in a circular mound about an inch high Drizzle the herb nut olive topping evenly over the surface Allow some to cascade over the edges for rustic presentation
- Garnish and Serve:
- Scatter pomegranate seeds on top just before serving Their juicy sweetness balances the olive and zaatar Serve with the warm crunchy pita chips and a pot of minty tea if you like
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Every time I sprinkle on the pomegranate the dip reminds me of our family picnics under the apricot trees It is easily my most requested appetizer and my kids love helping to assemble the toppings just before our friends arrive
Storage Tips
Store the finished labneh dip in an airtight container in the refrigerator for up to four days Labneh actually tastes even better after a day as the flavors meld If you are making it ahead keep the topping and pomegranate seeds separate until serving This keeps the herbs fresh and the nuts crunchy Pita chips hold well in a sealed bag for about five days
Ingredient Substitutions
Labneh can also be made with goat or sheep’s milk yogurt for a delicious tang Spinach or arugula work nicely if fresh mint is not available If you cannot find zaatar blend equal parts dried thyme sesame seeds and sumac for a homemade version Walnuts or almonds can replace the pistachios Kalamata olives can be swapped for green olives for a milder bite
Serving Suggestions
Serve this dip as part of a Mediterranean mezze with fresh vegetables like cucumbers and carrots Add cubes of feta for extra richness or drizzle with honey if you want a sweet savory twist Sometimes I make a double batch for outdoor gatherings where everyone eats with their fingers Another lovely idea is to pack it in a picnic basket with fresh berries and flatbread
Cultural Context
Labneh is a beloved staple in Levantine cuisine often eaten for breakfast or as part of a mezze spread The addition of zaatar olive oil nuts and pomegranate is a nod to both classic and modern twists you will find around tables in Lebanon Palestine and Syria The process of straining yogurt into cheese is centuries old and creates an ingredient that works equally well as a dip or sandwich spread
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If I have a trick for this recipe it is straining the yogurt overnight in the fridge The texture becomes unbelievably silky and it is always worth the little extra time
Frequently Asked Questions
- → How do you make labneh from yogurt?
Mix yogurt with salt and strain through cheesecloth overnight. The result is a thick, creamy labneh.
- → What is the best way to strain yogurt for labneh?
Use a clean pillowcase or cheesecloth set over a sieve and bowl, allowing it to drain for at least 8 hours in the fridge.
- → Can homemade pita chips be made in advance?
Yes, bake pita wedges with zaatar and olive oil, then store in an airtight container for up to a week.
- → What flavors complement labneh the most?
Herbs like mint, nutty pistachios, olives, zaatar spice, and pomegranate arils all enhance its creamy tang.
- → Can you use store-bought labneh?
Absolutely. Store-bought labneh works well if you don't have time to strain yogurt yourself.
- → What kind of olive oil is best for this dish?
A rich, extra virgin olive oil, preferably with a robust flavor, such as Moroccan variety, works best.