4.8 from 10 votes
Whipped Labneh Dip Recipe
Creamy whipped labneh dip is a special appetizer that takes plain labneh to new heights. Dressed with a warm olive oil sauce with plump cherry tomatoes and Pearls Olives, this tangy dip is ready in just 10 minutes!
Prep Time
10 mins
Servings:
6
people
Calories:
617 kcal
Course:
Appetizer, Condiments
Cuisine:
Mediterranean
Ingredients
- 2 cups labneh homemade or store-bought
- lemon zest of one
- kosher salt
- extra virgin olive oil
- 1 clove garlic
- 2 to 3 thyme sprigs, fresh
- 1 cup cherry tomato
- 1 tsp Za’atar
- red pepper flakes crushed
- 1/2 Cup olives I used Garlic Stuffed and Kalamata olives, Pearls Specialties brand
- parsley for garnish, fresh
Instructions
- In a mixing bowl, combine the labneh and lemon zest. Season with a large pinch of kosher salt. Whisk gently, and as you do so, slowly, drizzle extra virgin olive oil (about 1 tablespoon). (The labneh mixture should be creamy and fluffy). Set aside or refrigerate for later.
- In a small skillet, warm 1/4 cup extra virgin olive oil over medium-low heat. Add the garlic and thyme sprigs. Cook for a brief minute, watching the garlic to turn just golden. Remove the garlic.
- To the warmed oil, add the tomatoes to the skillet. Turn the heat to medium, watching for the tomatoes to burst a little as they cook. Season with za’atar and crushed red pepper flakes. Add the Pearls Specialties Olives and cook for 30 seconds or until warmed through.
- Assemble the dip. Spread the whipped labneh in the bottom of a serving bowl. Top with the warmed olive oil, tomatoes, and olives. Finish with a sprinkle of parsley and more fresh thyme, if you like.
- Serve with pita chips or your favorite crackers.
Cup of Yum
Notes
- For best results, start with homemade labneh. Labneh can be stored in the fridge for up to 2 weeks. Quality store-bought labneh is okay to use also.
- Labneh substitute. If you don't have labneh, you can also try a thick whole milk Greek yogurt instead.
- Leftovers will keep once dressed with the spicy olive oil sauce with tomatoes and olives, this labneh dip is best enjoyed immediately. Leftovers will keep for 3 days or so in the fridge.
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.
Nutrition Information
Calories
61.7kcal
(3%)
Carbohydrates
4.2g
(1%)
Protein
7.2g
(14%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Monounsaturated Fat
1.3g
(7%)
Cholesterol
3.3mg
(1%)
Sodium
202mg
(8%)
Potassium
158.3mg
(3%)
Fiber
0.7g
(3%)
Vitamin A
190.5IU
(4%)
Vitamin C
6.4mg
(7%)
Calcium
87.3mg
(9%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 617
% Daily Value*
| Calories | 61.7kcal | 3% |
| Carbohydrates | 4.2g | 1% |
| Protein | 7.2g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.3g | 7% |
| Cholesterol | 3.3mg | 1% |
| Sodium | 202mg | 8% |
| Potassium | 158.3mg | 3% |
| Fiber | 0.7g | 3% |
| Vitamin A | 190.5IU | 4% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 87.3mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.