Labneh Dip Recipe – Zaatar, Pomegranate & Olive Middle Eastern Spread

Last Updated on 2 months by Neha Deshmukh

Labneh Dip Recipe – Zaatar, Pomegranate & Olive Middle Eastern Spread

Hey everyone! I’m so excited to share this Labneh dip recipe with you. It’s become a total staple in my kitchen – seriously, I make it all the time. It’s perfect for gatherings, a light lunch with pita, or just a satisfying snack. This isn’t your average dip; the combination of creamy labneh, fragrant zaatar, and bursts of fresh pomegranate is just… magical. Let’s get into it!

Why You’ll Love This Recipe

This Labneh dip is a flavor explosion! It’s incredibly easy to make, requiring minimal cooking (basically none!). The textures are fantastic – creamy, crunchy, and chewy all in one bite. Plus, it’s a beautiful dish to present, making it ideal for impressing guests. Honestly, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to whip up this delicious dip:

• 400 grams Yogurt (full-fat is best!)
• To taste Salt
• 1 tsp Garlic, grated
• ?? tbsp Extra Virgin Olive Oil (about 2-3 tablespoons)
• 2 tsp Zaatar spice blend
• 1 tbsp Pomegranate Pearls
• 6-7 Kalamata Olives, pitted
• 1 tbsp Sun-Dried Tomatoes, oil-packed, drained
• Finely chopped Cilantro, a small handful
• Finely chopped Mint Leaves, a small handful

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Labneh – Strained Yogurt

Labneh is the star of the show! It’s essentially yogurt that’s been strained to remove most of its whey, resulting in a super thick, creamy, and slightly tangy cheese. You can find it at some Middle Eastern grocery stores, but it’s super easy to make your own (see instructions below!).

Zaatar Spice Blend

Zaatar is a Middle Eastern spice blend that typically includes sumac, sesame seeds, and thyme. It’s wonderfully aromatic and adds a unique flavor. There are regional variations, so feel free to experiment!

Kalamata Olives

Kalamata olives bring a lovely briny, fruity flavor. Make sure they’re pitted before you add them to the dip.

Regional Variations in Zaatar

Did you know zaatar blends vary quite a bit? Some include marjoram, others cumin. Don’t be afraid to try different blends to find your favorite! I’ve even seen versions with pine nuts added.

Step-By-Step Instructions

Alright, let’s make some Labneh!

1. First, you need to strain your yogurt. Line a strainer with cheesecloth and place it over a bowl. Add the yogurt, cover, and refrigerate for 6-8 hours. This lets the excess whey drain away, giving you that thick, creamy labneh.
2. Once strained, transfer the labneh to a mixing bowl. Add salt and grated garlic. Whisk everything together until it’s beautifully smooth. Give it a taste and adjust the seasoning if needed – everyone’s palate is different!
3. Spread the labneh mixture evenly onto a shallow serving plate. I like to use the back of a spoon to create a nice, smooth surface.
4. Now for the flavorful oil! Warm the olive oil in a small pan for just about 10 seconds – you don’t want it hot, just warmed through. Remove from the heat and stir in the zaatar. Let it sit for a few minutes to infuse the oil with that amazing zaatar flavor.
5. Arrange the pomegranate pearls, olives, sun-dried tomatoes, cilantro, and mint over the labneh. This is where you can get creative!
6. Finally, drizzle the zaatar-infused oil generously over the dip. Serve immediately with warm pita bread, or pop it in the fridge until you’re ready to enjoy.

Expert Tips

• Don’t skip the straining step! It’s crucial for getting the right consistency.
• Grating the garlic releases more flavor than mincing.
• Warming the olive oil helps the zaatar infuse better.
• A good quality olive oil really makes a difference.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation – Coconut Yogurt Labneh

For a vegan version, use thick coconut yogurt and strain it the same way. It won’t taste exactly the same, but it’s a delicious alternative!

Spice Level – Adjust Garlic & Zaatar

My friend, Sarah, loves a bit of a kick, so she always adds an extra clove of garlic and a little more zaatar. Feel free to adjust to your liking.

Festival Adaptations – Ramadan/Eid Appetizer

This dip is perfect for Ramadan or Eid gatherings. It’s a light and refreshing appetizer that everyone will love. My family always requests it!

Serving Suggestions

This Labneh dip is incredibly versatile. Here are a few ideas:

• With warm pita bread (a classic!)
• With vegetable sticks (carrots, cucumber, bell peppers)
• As a spread for sandwiches or wraps
• As part of a mezze platter

Storage Instructions

Leftover Labneh dip can be stored in an airtight container in the refrigerator for up to 3 days. The flavors might meld even more, which is a good thing! Just give it a little stir before serving.

FAQs

Let’s answer some common questions:

What is Labneh and how is it different from Greek Yogurt?
Labneh is strained yogurt, meaning more whey has been removed. This makes it thicker and tangier than Greek yogurt.

Can I make Labneh ahead of time? How long will it keep?
Yes! You can make the labneh (the strained yogurt) up to 5 days in advance. Store it in an airtight container in the fridge. The finished dip is best enjoyed within 3 days.

What can I substitute for Kalamata Olives?
If you don’t have Kalamata olives, you can use other types of olives, like Castelvetrano or Nicoise.

What is Zaatar and where can I find it?
Zaatar is a Middle Eastern spice blend. You can find it at Middle Eastern grocery stores, specialty spice shops, or online.

Can I use dried mint and cilantro instead of fresh?
While fresh herbs are best, you can use dried in a pinch. Use about 1 teaspoon of each dried herb. Just remember the flavor won’t be quite as vibrant.