- 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
Mix 500g thick Greek yoghurt with a large pinch of salt, then tip it into the centre of a muslin cloth.
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.
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.
Top the labneh with dill and parsley, a drizzle of olive oil and some salt and pepper. Serve with flat breads or crudités.