Creamy, tangy labneh whipped to perfection and finished with a drizzle of olive oil, toasty pine nuts, fragrant za’atar, and fresh dill. Served with crisp crackers, it’s a vibrant Mediterranean dip that’s perfect for entertaining or as a light, flavorful snack.
Why You’ll Love This Recipe
This whipped labneh dip is incredibly simple to prepare while delivering bold, complex flavors. The creamy base pairs beautifully with the earthy za’atar and bright sumac, while the pine nuts add a satisfying crunch. Whether you’re hosting guests or preparing a snack for yourself, this dip elevates any occasion with minimal effort. Plus, it’s both healthy and visually striking, making it a favorite for health-conscious and aesthetic-focused food lovers alike.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 1/2 cups labneh (or full-fat Greek yogurt strained overnight)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 2 teaspoons za’atar spice blend
- 1 teaspoon sumac (optional, for brightness)
- 2 tablespoons pine nuts, lightly toasted
- Fresh dill sprigs, for garnish
- Crackers or flatbread, for serving
directions
- In a bowl, whip the labneh with 1 tablespoon of olive oil using a fork or whisk until smooth and creamy.
- Spread the labneh in a circular pattern on a large plate or shallow bowl, creating soft swirls.
- Drizzle additional olive oil over the top and sprinkle generously with za’atar and sumac.
- Scatter the toasted pine nuts and garnish with fresh dill.
- Serve immediately with crackers or warm flatbread.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Variations
- Spicy Kick: Add a pinch of Aleppo pepper or crushed red pepper flakes for a bit of heat.
- Herbaceous Boost: Mix chopped mint or parsley into the labneh for added freshness.
- Vegan Version: Substitute with a plant-based yogurt strained overnight.
- Nut-Free: Replace pine nuts with sunflower seeds or omit entirely for allergy-friendly options.
- Different Toppings: Try with pomegranate seeds, olives, or finely chopped cucumbers.
storage/reheating
Store the dip in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture will suffer. If the dip separates slightly, just stir before serving. It is best served chilled or at room temperature—no reheating required.
FAQs
What is labneh?
Labneh is a strained yogurt cheese popular in Middle Eastern cuisine. It has a thick, creamy texture and a tangy flavor.
Can I make labneh at home?
Yes. Simply strain full-fat plain yogurt through a cheesecloth overnight in the refrigerator to remove excess whey.
Is labneh healthier than cream cheese?
Labneh generally contains fewer calories and fat compared to cream cheese and provides probiotics and protein.
Can I use Greek yogurt instead of labneh?
Yes, full-fat Greek yogurt is a suitable substitute, though straining it further improves texture and flavor.
What is za’atar made of?
Za’atar is a spice blend typically containing thyme, oregano, sumac, sesame seeds, and salt.
What can I use instead of pine nuts?
Try chopped almonds, walnuts, or sunflower seeds for a different texture and flavor.
Can this dip be made in advance?
Yes, it can be made a day ahead. Add the toppings just before serving to maintain freshness.
Is this dish gluten-free?
Yes, the dip itself is gluten-free. Be sure to serve with gluten-free crackers or bread if needed.
Can I serve this warm?
This dip is traditionally served chilled or at room temperature and is not typically heated.
How can I make this dish more filling?
Serve it with a variety of dippables like sliced vegetables, pita chips, or use it as a spread in wraps and sandwiches.
Conclusion
Whipped Labneh Dip with Za’atar & Pine Nuts is an effortlessly elegant appetizer that delivers on flavor, texture, and presentation. Whether you’re crafting a mezze platter or need a quick yet sophisticated snack, this dip promises to impress. Its rich Mediterranean roots and customizable nature make it a must-have in any home cook’s repertoire.
Print
Whipped Labneh Dip with Za’atar & Pine Nuts
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Creamy whipped labneh dip enhanced with olive oil, za’atar, pine nuts, and fresh dill. Perfect as a Mediterranean appetizer or snack served with crackers or flatbread.
Ingredients
- 1 1/2 cups labneh (or full-fat Greek yogurt strained overnight)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 2 teaspoons za’atar spice blend
- 1 teaspoon sumac (optional, for brightness)
- 2 tablespoons pine nuts, lightly toasted
- Fresh dill sprigs, for garnish
- Crackers or flatbread, for serving
Instructions
- In a bowl, whip labneh with 1 tablespoon olive oil using a fork or whisk until smooth and creamy.
- Spread labneh in a circular pattern on a large plate or shallow bowl, creating soft swirls.
- Drizzle more olive oil over the top and sprinkle generously with za’atar and sumac.
- Scatter toasted pine nuts and fresh dill over the surface.
- Serve immediately with your favorite crackers or warm flatbread.
Notes
- Labneh can be made by straining Greek yogurt overnight using a cheesecloth.
- For extra flavor, lightly toast the za’atar in olive oil before drizzling.
- Best served fresh but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
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