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Creamy Labneh Strained Yogurt Dip with Zaatar Easy Homemade Recipe

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A quick and easy creamy labneh strained yogurt dip with za’atar, olive oil, and lemon juice that brings Middle Eastern charm to your table. Perfect for dipping, spreading, or dolloping onto almost anything.

Ingredients

Scale
  • 2 cups (480 ml) plain Greek yogurt (full-fat preferred)
  • 2 tablespoons za’atar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced (optional)
  • 1/2 teaspoon salt
  • Chopped fresh parsley or mint (optional)

Instructions

  1. Line a fine mesh strainer with cheesecloth and place it over a bowl. Pour 2 cups (480 ml) of plain Greek yogurt into the strainer. Cover and refrigerate for 4–6 hours or overnight to strain excess whey and create thick labneh.
  2. In a mixing bowl, combine the strained labneh with 1 tablespoon fresh lemon juice, 1 small clove minced garlic, and 1/2 teaspoon salt. Stir gently to blend.
  3. Transfer the labneh mixture to a shallow serving bowl, smoothing the surface with the back of a spoon.
  4. Sprinkle 2 tablespoons of za’atar evenly over the surface, then drizzle 3 tablespoons of extra virgin olive oil generously on top.
  5. Optionally, scatter chopped fresh parsley or mint for color and freshness. Serve immediately or cover and chill until ready to enjoy.

Notes

Do not skip the straining step to achieve the perfect creamy texture. Use high-quality extra virgin olive oil and fresh za’atar for best flavor. If labneh is too thick, whisk in a teaspoon of cold water or more lemon juice to loosen. Store in an airtight container in the fridge up to 4 days. Stir and drizzle olive oil before serving if it thickens.

Nutrition

Keywords: labneh, strained yogurt, za'atar, yogurt dip, Middle Eastern dip, creamy dip, easy appetizer, healthy snack

Find it online: https://rowanrecipes.com/creamy-labneh-strained-yogurt-dip-with-zaatar-easy-homemade-recipe/