Labneh Dip with Olive Topping
User Reviews
4.4
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6
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Calories
440 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Mediterranean, Middle Eastern
Labneh Dip with Olive Topping
You simply cannot miss out on this Labneh. It's a Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with fresh pomegranate seeds and served with pita chips - this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter drenched in Moroccan Olive Oil.
Ingredients
For the dip:
- 2 cups labneh (store-bought or home-made) replace that with 3 cups yogurt to make it from scratch
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped pistachios (toasted preferably but optional)
- 1 tablespoon chopped pitted kalamata olives
- Pinch of red pepper flakes (optional)
- 1/4 cup Zaatar spice
- 2/3 cup Mina's Moroccan Olive oil extra virgin
- 1/4 cup pomegranate seeds
For the Zaatar Pita Chips:
- 2 large pita breads (not Greek style) cut up into wedges
- 2 tablespoons Zaatar spice
- 1/4 cup Mina's Moroccan Olive oil
Notes
LABNEH TIPS
You can buy labneh at Middle Eastern Stores or make your own. To make your own follow step by step instructions above and video. Always start with your favorite type of yogurt. A pillowcase is best to strain the labneh, better than a cheesecloth. Depending if you start with Greek yogurt or regular yogurt , you may need to strain it for 8-12 hours. Salting the yogurt before straining is key. Topping is to your taste--the combo of zaatar, mint, olives, pistachios and pomegranate is a contrast of sweet, salty, soft, chewy, crunchy and delicious. Use Mina's Moroccan Olive oil for its' quality, taste and rich polyphenols. Make pita chips and store them in a ziploc ahead of time-- up to a week in advance. You can opt for sa simple sat and olive oil flavored pita chip, it's still delicious! See section on how else to serve labneh. Labneh recipe keeps in the fridge for minimum of 2 weeks. The pita chips keep for a week. ENJOY
Make this labbneh dip for your game day, potluck, snacks and more!
- You can buy labneh at Middle Eastern Stores or make your own. To make your own follow step by step instructions above and video.
- Always start with your favorite type of yogurt.
- A pillowcase is best to strain the labneh, better than a cheesecloth.
- Depending if you start with Greek yogurt or regular yogurt , you may need to strain it for 8-12 hours.
- Salting the yogurt before straining is key.
- Topping is to your taste--the combo of zaatar, mint, olives, pistachios and pomegranate is a contrast of sweet, salty, soft, chewy, crunchy and delicious.
- Use Mina's Moroccan Olive oil for its' quality, taste and rich polyphenols.
- Make pita chips and store them in a ziploc ahead of time-- up to a week in advance.
- You can opt for sa simple sat and olive oil flavored pita chip, it's still delicious!
- See section on how else to serve labneh.
- Labneh recipe keeps in the fridge for minimum of 2 weeks.
- The pita chips keep for a week.
- ENJOY
- Make this labbneh dip for your game day, potluck, snacks and more!
User Reviews
Overall Rating
4.4
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