Labneh (Yogurt Cream Cheese Dip)

Servings: 4 people
Cuisine: Mediterranean
Course: Dips & Chutneys
Time: 2 days 5 minutes
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Labneh is a thick and creamy Middle Eastern dip flavored with herbs and spices. Using three basic ingredients and a host of topping options, this versatile dip is easy to make.


  • 400 gms yoghurt
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/4 tsp za'atar
  • Mint leaves and chilli flakes for topping


  • To begin, mix the yogurt with salt.
  • Spoon the mixture onto a cheesecloth or muslin cloth. Bring together the edges and tie them around a wooden spoon. Place into a bowl so that it hangs a few inches above the btoom of the bowl.
  • Refrigerate and let it strain for 24-48 hours or until the whey drains completely and the yogurt resembles soft cream cheese. This process is similar to how you prepare hung curd.
  • To serve, transfer labneh into a shallow bowl. Make a well and drizzle with olive oil. Top it with za’atar and chilli flakes. Or toppings of your choice.

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