Labneh Dip with Olive-Pistachio Tapenade is a bold and elegant Middle Eastern mezze that brings creamy, tangy yogurt together with a vibrant, textured topping. Swirled beautifully onto a plate and crowned with olives, pistachios, herbs, and sun-dried tomatoes, this dish delivers a balance of richness and brightness in every bite. Ideal for gatherings or casual snacking, it’s as visually stunning as it is delicious.
Why You’ll Love This Recipe
This recipe offers a perfect mix of creamy, salty, nutty, and herby elements. The labneh base is smooth and tangy, while the tapenade topping adds briny complexity and crunch. It’s incredibly versatile — serve it as an appetizer, a spread on wraps and sandwiches, or as part of a mezze board. Quick to prepare and easy to customize, this dish is guaranteed to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the labneh base:
- 2 cups plain Greek yogurt or labneh
- 1/4 teaspoon salt
For the olive-pistachio tapenade topping:
- 1/3 cup Kalamata olives, pitted and finely chopped
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1/2 teaspoon lemon zest
- 1/2 teaspoon dried mint or za’atar (optional)
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Directions
- Prepare the labneh base:
In a bowl, mix the Greek yogurt or labneh with salt. Spread onto a shallow serving dish or plate. Use the back of a spoon to create decorative swirls and a shallow well in the center. - Make the tapenade topping:
In a separate bowl, combine chopped olives, pistachios, sun-dried tomatoes, parsley, minced garlic, lemon zest, lemon juice, and olive oil. Add dried mint or za’atar if using. Season with salt and black pepper to taste. Mix well. - Assemble the dip:
Spoon the tapenade mixture over the labneh, focusing around the outer edges and leaving the center exposed for visual contrast. Drizzle generously with additional olive oil. - Garnish and serve:
Garnish with extra olives, crushed pistachios, or a light sprinkle of za’atar if desired. Serve immediately or chill briefly before serving.
Servings and timing
This recipe serves 4–6 people as an appetizer or part of a mezze spread.
Prep time: 15 minutes
Cook time: None
Total time: 15 minutes
Variations
- Nut-free version: Replace pistachios with toasted sunflower seeds or omit altogether.
- Add heat: Include a pinch of Aleppo pepper or finely diced chili for a subtle kick.
- Use different olives: Green olives or Castelvetrano olives can be substituted or added for variation.
- Add cheese: Top with crumbled feta for extra richness.
- Use flavored labneh: Mix the labneh with garlic or herbs for an extra layer of flavor.
Storage/Reheating
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Do not freeze: Labneh and the olive topping do not freeze well due to texture changes.
Serve: This dip can be served chilled or at room temperature. Allow it to sit out for 10–15 minutes before serving if refrigerated.
FAQs
What is labneh?
Labneh is a thick, strained yogurt popular in Middle Eastern cuisine. It has a creamy texture and tangy flavor, often used as a dip, spread, or sauce base.
Can I use Greek yogurt instead of labneh?
Yes. Full-fat Greek yogurt is a good substitute. For a thicker consistency, you can strain it further through a cheesecloth.
Do I need to toast the pistachios?
Not necessarily, but toasting brings out a deeper flavor. Use either raw or toasted pistachios depending on your preference.
What’s the best bread to serve with this?
Serve with warm pita, flatbread, seeded crackers, or crusty artisan bread.
Can I make this ahead?
Yes. You can prepare both the labneh and the tapenade a few hours in advance. Assemble just before serving for best texture.
Is this dip vegetarian?
Yes, all ingredients are vegetarian-friendly. Always double-check labels on sun-dried tomatoes and olives to confirm.
Can I use jarred olives?
Yes. Jarred Kalamata or mixed olives work well. Rinse if they’re stored in brine to control the saltiness.
How do I strain yogurt to make labneh?
Place plain yogurt in a cheesecloth-lined strainer over a bowl. Refrigerate for 12–24 hours until thickened to your desired consistency.
What can I do with leftover tapenade?
Use it on sandwiches, in wraps, or as a topping for grilled chicken, fish, or vegetables.
Is this dish gluten-free?
Yes, the dip itself is gluten-free. Be sure to serve with gluten-free bread or crackers if needed.
Conclusion
Labneh Dip with Olive-Pistachio Tapenade is a delightful combination of creamy, tangy, briny, and crunchy — all in one dish. It’s a visually striking, flavor-packed appetizer that fits beautifully into any Mediterranean-inspired spread. Whether you’re entertaining or looking for a healthy, satisfying dip to enjoy at home, this recipe offers elegance and ease in every scoop.
Print
Labneh Dip with Olive-Pistachio Tapenade
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Du yaourt crémeux égoutté tourbillonné dans une trempette onctueuse et garni d’un mélange vibrant d’olives hachées, de pistaches, d’herbes et d’huile d’olive – ce mezze du Moyen-Orient est audacieux, frais et parfait pour tartiner ou tremper.
Ingredients
- 2 tasses de yaourt grec nature ou de labneh
- 1/4 cuillère à café de sel
- 1/3 tasse d’olives Kalamata, dénoyautées et finement hachées
- 1/4 tasse de pistaches, hachées grossièrement
- 2 cuillères à soupe de tomates séchées au soleil, finement hachées
- 2 cuillères à soupe de persil frais, finement haché
- 1 gousse d’ail hachée
- 2 cuillères à soupe d’huile d’olive extra vierge (plus pour arroser)
- 1/2 cuillère à café de zeste de citron
- 1/2 cuillère à café de menthe séchée ou de zaatar (facultatif)
- 1 cuillère à soupe de jus de citron
- Sel et poivre noir au goût
Instructions
- Dans un bol, mélanger le yaourt grec avec le sel. Étaler sur une assiette creuse, en utilisant le dos d’une cuillère pour créer des tourbillons et un puits au centre.
- Dans un autre bol, mélanger les olives hachées, les pistaches, les tomates séchées, le persil, l’ail, le zeste et le jus de citron, l’huile d’olive et, si désiré, la menthe séchée ou le zaatar. Bien mélanger.
- Répartir le mélange de tapenade sur le labneh, principalement sur les bords, en laissant le centre exposé pour une belle présentation.
- Arrosez généreusement d’un filet d’huile d’olive.
- Garnir d’olives supplémentaires et d’une pincée de zaatar ou de pistaches concassées si désiré.
- Servir frais ou à température ambiante avec du pain pita chaud, des craquelins ou du pain croustillant.
Notes
- Le labneh peut être préparé à la maison en filtrant le yaourt grec pendant la nuit à travers une étamine.
- Pour une version sans noix, omettez les pistaches ou remplacez-les par des graines grillées.
- La garniture de tapenade peut être préparée la veille et conservée au réfrigérateur.
- Ajoutez une touche de harissa ou de flocons de piment pour une touche épicée.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg
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