Labneh with garlic

May 3, 2015  •  Category: ,

Labneh dip

Labneh is such an integral part of the Lebanese table for breakfast, it is sometimes easy to overlook other ways to use it. In Lebanon, it is also served as a mezze, in a form called mtawameh, literally meaning garlic-infused. That’s when I love it best. I added fresh chopped dill because wild dill can be foraged everywhere in the mountains these days.

Labneh dip

Labneh dip

Joumana Accad Mediterranean, Middle Eastern May 3, 2015 Eggs/Dairy/Cheese, Mezze/Appetizers, yogurt, labneh, garlic, tagged, cheese, dip,

6 servings

Prep Time: 15 minutes

Passive Time: 2 minutes


1 tbsp garlic paste 4 garlic cloves, mashed with salt
1/2 cup fresh chopped dill or other herbs such as mint or parsley
2 cups labneh full or low-fat
1 pound cucumbers, peeled Lebanese, Persian or hothouse


Lebanese cucumbers

1. Mash the peeled garlic cloves in a garlic masher with a dash of salt (or a garlic press) and mix with the labneh and fresh dill. Transfer to a bowl and serve with the cucumbers or pita chips.

make labneh

2. For homemade labneh: Place the yogurt in a sieve lined with a couple of paper towels (or use coffee pot filters). Let the yogurt drain for several hours or overnight. If the room is warm, place in the fridge to drain, lightly covered with plastic wrap. When it looks firm and rather dry, flip over onto a bowl and add the rest of the ingredients.

This dip can be served with pita chips, or other fresh veggies such as carrots (sprinkled with fresh drops of lemon) or radishes, broccoli, lightly steamed asparagus, etc.

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15 Comments  •  Comments Feed

  1. Rosa says:

    Fresh and delicious! A great dip.



  2. Susan says:

    This looks so refreshing for a warm day, Joumana! I really have to try making labneh soon.

    • Joumana says:

      @Susan: You nailed it! When it is hot and humid outside, labneh is refreshing creamy and so easy to scoop up with fresh veggies or some pita bread.

  3. Oui, Chef says:

    That dip and crudite look so fresh and crisp….yum!

  4. rani says:

    what is Labneh dip used for?

  5. Jayesh says:

    Hi and thanks for the recipes….

    Can I use “toum” with Labneh instead of fresh garlic as it is already done and creamy?? I guess the results should be about the same??

    How does one make Hommus Beiruti? I have asked around but not clear. Does one add yoghurt or Labneh to the Hommus dip along with some spices?


    • Joumana Accad says:

      @Jayesh Of course, I have done this myself to save time! The reason you do not get a straight answer regarding the hummus Beiruti is because it is a recipe which has not been a “classic” but rather one which varies depending on the restaurant or chef! My Hummus Beiruti is the one where pickles are diced and added to a classic hummus. You can add yogurt or labneh to your hummus to make it lighter, but it is usually added when making an eggplant dip called mutabbal. My pleasure~

  6. Alyssa says:

    Joumana, thank you very much! I really liked the recipe, I took it to my recipe book)

  7. Olga says:

    What a great idea! Love this. I’m sure this is incredibly delicious!

  8. Ardian says:

    what vegetable is that?

  9. MariaJasmine Freeman says:

    These are great-tasting recipes, besides-v importantly-being in the context of the Mediterranean diet which is currently proven scientifically as the healthiest in the world!
    Dr Hana Fayyad

  10. Andrew Hidayat says:

    very good blog, very useful for the information and the structure of the writing style, I will come back again for more information

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