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Labneh Dip


Recipe Info

  • Servings : 4
  • Prep Time : 20m
  • Ready In : 20m

With the fresh sprinkling of herbs and spices and the luscious drizzle of olive oil, this is the ideal dip for flat bread or crudités.


  • 500g Greek yoghurt
  • pinch of salt
  • 1 tbsp parsley, chopped
  • 1 tsp dill seeds


Step 1

Mix 500g thick Greek yoghurt with a large pinch of salt, then tip it into the centre of a muslin cloth.

Step 2

Draw up the sides, squeezing out some moisture as you go, then either tie securely or clip the top of the muslin and place in a sieve over a large bowl.

Step 3

Leave it to strain overnight in the fridge, or a cool place, by which time most of the whey will have dripped out and the yoghurt cheese will be a much thicker, creamier texture.

Step 4

Top the labneh with dill and parsley, a drizzle of olive oil and some salt and pepper. Serve with flat breads or crudités.

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