Garlic Labneh Recipe

I can’t help sharing my speedy Garlic Labneh hack that cuts the usual 24 to 36 hour wait and yields a bright, garlicky dip perfect for mopping up with crisp bread or serving with crudités.

I like this Garlic Labneh because it makes people assume I fussed for hours when I didnt. I grab good labneh from the shop when I’m short on time and stir in garlic cloves so the flavour hits straight away.

It disappears fast at parties, people keep coming back for more and no one asks questions, which is the best part. Its a little bold, a little sharp, and sits in that space between Garlic Labneh and Middle East Dips that makes you curious what else I might have up my sleeve.

Ingredients

• Thick, creamy, tangy, packed with protein and calcium, very filling and smoothly rich for dipping.
• Sharp, pungent, gives savory bite, packed with antioxidants and immune supporting compounds in small amounts.
• Silky, fruity, coats the labneh, rich in heart healthy monounsaturated fats for richness and sheen.
• Bright acidic note, lifts the whole dip, adds some vitamin C and lively freshness.
• Herbs add green freshness, aroma and small amounts of vitamins and minerals finishing clean.
• Za’atar brings earthy oregano notes, chili flakes bring heat, both optional, sprinkle to taste.
• Toasted pine nuts or walnuts give crunchy texture, buttery flavor, plus healthy fats for contrast.

Ingredient Quantities

• 400 g labneh (store bought is fine) or 500 g full fat Greek yogurt if you cant find labneh
• 2 garlic cloves
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice (optional)
• 1/2 to 1 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley or mint
• 1 tsp za’atar or 1/2 tsp chili flakes (optional)
• 2 tbsp pine nuts or chopped walnuts (optional)

How to Make this

1. If you have store bought labneh skip ahead to step
3. If you only have full fat Greek yogurt, spoon 500 g into a fine mesh sieve or colander lined with cheesecloth or a coffee filter over a bowl, tie the cloth and let it drain in the fridge for 30 to 60 minutes for a quicker thickening. For an even thicker result you can leave it longer but this is the speedy hack.

2. While the yogurt drains, chop or grate 2 garlic cloves. Sprinkle a pinch of the salt on the garlic and use the side of a knife to mash it into a smooth paste, or grate on a microplane for a finer, less bitey result. Mashing the garlic with salt helps release the oils and gives a sweeter, more even garlic flavor.

3. Put 400 g labneh (or the drained yogurt) into a mixing bowl. Add the garlic paste, 2 tablespoons extra virgin olive oil, and 1 tablespoon lemon juice if you like a little brightness. Add 1/2 to 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.

4. Stir vigorously until very smooth and creamy. Taste and adjust salt, lemon or pepper. If it feels too thick, add a teaspoon of olive oil or a splash of water to loosen it.

5. Fold in 1 tablespoon chopped fresh parsley or mint, keeping a little aside for garnish. This cuts the richness and adds freshness.

6. If you want a Middle Eastern note use 1 teaspoon za’atar, or if you prefer heat use 1/2 teaspoon chili flakes. You can mix it in or sprinkle some on top at the end for texture and color.

7. For the nuts, toast 2 tablespoons pine nuts or chopped walnuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until fragrant and lightly browned. Watch them, they burn fast.

8. Transfer the labneh to a shallow serving bowl, make a shallow well in the center with the back of a spoon and drizzle the remaining olive oil over the top. Sprinkle the toasted nuts and the reserved herbs, and a little extra za’atar or chili flakes if using.

9. Let it sit 10 to 30 minutes if you can so the garlic and lemon mellow into the labneh, but you can serve immediately with warm pita, crisp bread or crudites.

Equipment Needed

1. Kitchen scale (or good measuring cups for the yogurt)
2. Fine mesh sieve or colander
3. Cheesecloth or coffee filter to line the sieve
4. Mixing bowl
5. Chef knife and cutting board
6. Microplane or garlic press (or just use the knife)
7. Measuring spoons
8. Small dry skillet for toasting nuts
9. Serving bowl and a spoon or spatula

FAQ

Garlic Labneh Recipe Substitutions and Variations

• Labneh or full fat Greek yogurt: swap with ricotta (drain a bit so it’s not watery), or full fat cream cheese whipped with a splash of milk, or thick sour cream if that’s what you’ve got, it’ll still be nice.
• Garlic cloves: use 1 to 2 teaspoons roasted garlic paste for milder flavor, or 1/4 to 1/2 teaspoon garlic powder in a pinch, or finely chopped scallion for a gentler bite.
• Extra virgin olive oil: try avocado oil for a neutral taste, walnut oil for a nutty note, or 1 tablespoon tahini plus a little water for a richer, Middle Eastern twist.
• Lemon juice: substitute with 1 tablespoon white wine vinegar or apple cider vinegar, or a splash of verjuice or mild balsamic if you want something sweeter.

Pro Tips

– Let the yogurt drain longer than you think if you want pillowy, tangy labneh. If you need it faster, chill the drained yogurt in the freezer for 10 to 15 minutes to firm it up, but dont let it actually freeze.

– How you handle the garlic makes a huge difference. Grate it on a microplane for a softer, less bitey hit, or mash with salt and let it sit 5 to 10 minutes to mellow. For a sweeter, mellow version use a couple roasted cloves instead.

– Use a good extra virgin olive oil for the finish, not just for cooking. Warm the oil for a few seconds and pour it over any zaatar or chili flakes so the aromas bloom and the surface glistens.

– Toast the nuts at the last minute and add a pinch of flaky salt right before serving for contrast. Also let the dish come to room temp for about 10 to 30 minutes so the garlic and lemon settle into the labneh — it tastes way better that way.