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

Units Scale

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

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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