I whipped up a speedy Garlic Labneh that skips the usual 24-hour wait yet keeps everything that makes it a pantry staple.
I knock together a speedy Garlic Labneh that cheats time but not flavor. Sometimes labneh takes forever and I got tired of waiting so I found a fast route that still tastes fresh and a little wild.
I mash labneh with grated garlic, sometimes I go heavier cause why not, then spoon it in the middle of a plate and people dive in before I even finish wiping the bowl. I keep it in my rotation for Middle East Dips nights, it vanishes every time and usually makes folks ask what else I might try next.
It’s quick, punchy and kinda addictive.
Ingredients
- Labneh: thick, tangy dairy, high in protein and calcium, creamy not sweet.
- Yogurt (strained): same as labneh after straining, adds protein and good gut bacteria.
- Garlic: sharp, pungent, adds heat and antioxidants, can be mellowed by time.
- Lemon juice: bright acidic zip, gives freshness and vitamin C, cuts richness.
- Olive oil: fruity healthy fats, silkiness on the tongue, boosts flavor absorption.
- Sea salt: brings out other flavors, minimal nutrition, don’t overdo it or it bites.
- Parsley or dill: fresh herbal lift, vitamins and color, lightens the dip.
- Pine nuts or pistachios: toasty crunch, adds richness and heart healthy fats.
Ingredient Quantities
- 1 cup labneh (about 240 g) or 2 cups plain full‑fat yogurt (500 g) if you need to strain it yourself
- 2 cloves garlic, finely minced or grated, more if you like it garlicky
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus extra to drizzle
- 1/2 teaspoon fine sea salt, or to taste
- Freshly ground black pepper, a pinch or two
- 1 tablespoon chopped fresh parsley or dill (optional)
- 1/2 teaspoon zaatar or sweet paprika for sprinkling (optional)
- 1 tablespoon toasted pine nuts or chopped pistachios for garnish (optional)
How to Make this
1. If you have store bought labneh, skip to step
3. If you’re using 2 cups plain full fat yogurt, line a fine mesh sieve with cheesecloth or a coffee filter, set over a bowl and spoon the yogurt in. Cover and chill for 1 to 3 hours until thickened to about 1 cup; shorter time gives slightly softer labneh, longer time makes it firmer.
2. While the yogurt drains, peel and very finely mince or grate 2 garlic cloves. Sprinkle a tiny bit of the salt on the garlic and press with the side of your knife to make a rough paste, this mellows and spreads the garlic flavor better.
3. Transfer 1 cup (about 240 g) strained labneh or the store bought labneh to a bowl. Stir in the garlic paste, 1 tablespoon fresh lemon juice, 2 tablespoons extra virgin olive oil and the remaining 1/2 teaspoon fine sea salt (or to taste). Add a pinch or two of freshly ground black pepper.
4. Mix until smooth and creamy, taste and adjust salt, lemon or garlic if needed. If it feels too stiff you can whisk in a little more olive oil or a teaspoon of water.
5. Fold in 1 tablespoon chopped fresh parsley or dill now if you want the herb inside the dip, or save it for sprinkling on top, your call.
6. Spoon the labneh into a shallow serving bowl and use the back of the spoon to make a small well in the center.
7. Drizzle a little extra virgin olive oil over the top, sprinkle 1/2 teaspoon zaatar or sweet paprika across the surface, then scatter 1 tablespoon toasted pine nuts or chopped pistachios for crunch.
8. For best flavor let it rest chilled for 15 to 30 minutes so the garlic and lemon mellow, but you can serve right away with warm pita, crisp bread or crudites. Store leftovers covered in the fridge for up to 4 days.
Equipment Needed
1. Fine mesh sieve lined with cheesecloth or a coffee filter (for straining yogurt)
2. Large bowl to catch the whey while the yogurt drains
3. Medium mixing bowl for mixing the labneh, garlic, lemon and oil
4. Microplane or fine grater or garlic press for the garlic
5. Chef knife and cutting board for mincing garlic and chopping herbs
6. Measuring spoons (tsp + tbsp) and 1 tablespoon measure for accuracy
7. Small skillet or baking sheet to toast pine nuts or pistachios
8. Shallow serving bowl and a spoon to shape and drizzle the dip
FAQ
Garlic Labneh Recipe Substitutions and Variations
- Labneh: swap with well strained Greek yogurt (use same volume), or for a richer spread use cream cheese or mascarpone, thin a little with olive oil or milk if it seems too stiff.
- Garlic: if you don’t have fresh, use 1/4 to 1/2 teaspoon garlic powder for the 2 cloves, or 2 roasted garlic cloves for a mellow sweeter garlic note.
- Fresh lemon juice: replace with white wine vinegar or apple cider vinegar in equal amounts, or sprinkle a little sumac instead for a lemony tang if you don’t want extra liquid.
- Toasted pine nuts/pistachios: use chopped toasted almonds, walnuts, or pumpkin/sunflower seeds instead, same garnish amount and toast them quick in a dry pan for more flavor.
Pro Tips
1. If you start with plain yogurt, don’t rush the draining. For a firmer, tangier labneh leave it in the fridge overnight instead of 1 to 3 hours. Shorter time gives a creamier but looser result. Save the whey for smoothies, soup or bread, its useful.
2. Make a garlic paste by sprinkling a little salt on the minced or grated garlic and pressing it with the flat of your knife, this mellows the bite and spreads the flavor better than just chopping it. If raw garlic is too sharp for you, mix it in and let the dip rest in the fridge for at least 30 minutes so the harshness softens.
3. Use a really good extra virgin olive oil and warm it briefly with zaatar or paprika in a small pan to bloom the spices before drizzling over the top, it makes the flavor pop. Toast the nuts in a dry pan until they smell nutty and turn golden, dont walk away they burn fast.
4. For perfect texture, don’t be shy to adjust after tasting: whisk in a teaspoon or two of olive oil or a little water to loosen it, or refrigerate longer to firm it up. Serve near room temperature by taking it out 15 to 30 minutes before eating, and press plastic wrap onto the surface for storage to keep it from drying out.
Garlic Labneh Recipe
I whipped up a speedy Garlic Labneh that skips the usual 24-hour wait yet keeps everything that makes it a pantry staple.
6
servings
115
kcal
Equipment: 1. Fine mesh sieve lined with cheesecloth or a coffee filter (for straining yogurt)
2. Large bowl to catch the whey while the yogurt drains
3. Medium mixing bowl for mixing the labneh, garlic, lemon and oil
4. Microplane or fine grater or garlic press for the garlic
5. Chef knife and cutting board for mincing garlic and chopping herbs
6. Measuring spoons (tsp + tbsp) and 1 tablespoon measure for accuracy
7. Small skillet or baking sheet to toast pine nuts or pistachios
8. Shallow serving bowl and a spoon to shape and drizzle the dip
Ingredients
-
1 cup labneh (about 240 g) or 2 cups plain full‑fat yogurt (500 g) if you need to strain it yourself
-
2 cloves garlic, finely minced or grated, more if you like it garlicky
-
1 tablespoon fresh lemon juice
-
2 tablespoons extra virgin olive oil, plus extra to drizzle
-
1/2 teaspoon fine sea salt, or to taste
-
Freshly ground black pepper, a pinch or two
-
1 tablespoon chopped fresh parsley or dill (optional)
-
1/2 teaspoon zaatar or sweet paprika for sprinkling (optional)
-
1 tablespoon toasted pine nuts or chopped pistachios for garnish (optional)
Directions
- If you have store bought labneh, skip to step
- If you're using 2 cups plain full fat yogurt, line a fine mesh sieve with cheesecloth or a coffee filter, set over a bowl and spoon the yogurt in. Cover and chill for 1 to 3 hours until thickened to about 1 cup; shorter time gives slightly softer labneh, longer time makes it firmer.
- While the yogurt drains, peel and very finely mince or grate 2 garlic cloves. Sprinkle a tiny bit of the salt on the garlic and press with the side of your knife to make a rough paste, this mellows and spreads the garlic flavor better.
- Transfer 1 cup (about 240 g) strained labneh or the store bought labneh to a bowl. Stir in the garlic paste, 1 tablespoon fresh lemon juice, 2 tablespoons extra virgin olive oil and the remaining 1/2 teaspoon fine sea salt (or to taste). Add a pinch or two of freshly ground black pepper.
- Mix until smooth and creamy, taste and adjust salt, lemon or garlic if needed. If it feels too stiff you can whisk in a little more olive oil or a teaspoon of water.
- Fold in 1 tablespoon chopped fresh parsley or dill now if you want the herb inside the dip, or save it for sprinkling on top, your call.
- Spoon the labneh into a shallow serving bowl and use the back of the spoon to make a small well in the center.
- Drizzle a little extra virgin olive oil over the top, sprinkle 1/2 teaspoon zaatar or sweet paprika across the surface, then scatter 1 tablespoon toasted pine nuts or chopped pistachios for crunch.
- For best flavor let it rest chilled for 15 to 30 minutes so the garlic and lemon mellow, but you can serve right away with warm pita, crisp bread or crudites. Store leftovers covered in the fridge for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 49g
- Total number of serves: 6
- Calories: 115kcal
- Fat: 9.2g
- Saturated Fat: 3.2g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 4g
- Cholesterol: 12mg
- Sodium: 312mg
- Potassium: 69mg
- Carbohydrates: 2.7g
- Fiber: 0.2g
- Sugar: 1.7g
- Protein: 4.2g
- Vitamin A: 50IU
- Vitamin C: 0.8mg
- Calcium: 61mg
- Iron: 0.14mg
