Garlic Labneh Recipe

I can’t believe how this speedy Garlic Labneh comes together in minutes yet tastes like it was slow strained for days.

I love a good shortcut, and this Garlic Labneh is one of my favorite quick wins. Using plain full fat Greek yogurt or store-bought labneh plus grated garlic and a slick of extra virgin olive oil, it somehow tastes like it took all day.

It’s bright, tangy and a little naughty, the kind of dip folks can keep picking at while you pretend it was effortless. Most labneh needs patience, but this little hack gets you to the creamy, punchy stuff in no time.

Honestly i still can’t explain why it turns out so good, but it does.

Ingredients

• Thick tangy creamy, high in protein and probiotics, keeps you full
• Punchy savory kick low calories may boost immune health can be sharp raw
• Fruity smooth fat, rich in monounsaturated oils, heart friendly, adds silkiness
• Bright tart note, adds acidity not sugar, brings balance and freshness
• Earthy lemony spice mix, a little zinc and fiber, totally aromatic
• Herby lift fresh flavor, tiny vitamins and antioxidants, cuts the richness
• Sharp warmth, no sugar, enhances other flavors, just a little goes far

Ingredient Quantities

• 2 cups plain full fat greek yogurt or 8 oz (225 g) store bought labneh
• 2 medium garlic cloves, grated or finely minced
• 1/2 tsp fine sea salt
• 2 tbsp extra virgin olive oil plus a little extra for drizzling
• 1 tsp fresh lemon juice (optional)
• 1 tbsp chopped fresh parsley or mint (optional)
• 1 tsp zaatar or 1/2 tsp sumac for sprinkling (optional)
• freshly ground black pepper to taste

How to Make this

1. Choose your base: either 2 cups plain full fat Greek yogurt or 8 oz (225 g) store bought labneh. If using store bought, skip to step
4.

2. If using yogurt, stir in 1/2 tsp fine sea salt, then line a fine mesh sieve with double-layered cheesecloth or a clean kitchen towel and set it over a bowl. Pour the yogurt into the cloth, bring the corners together and tie or fold so it can drain.

3. Chill while draining: for a speedy hack let it drain in the fridge for about 2 hours for thick yogurt consistency, or 6 to 24 hours for a firmer labneh. Drain time changes texture so pick what you want.

4. Transfer the strained yogurt / labneh to a bowl and scrape it smooth with a spoon. Add 2 medium garlic cloves grated or finely minced, 2 tbsp extra virgin olive oil, 1 tsp fresh lemon juice (optional), and freshly ground black pepper to taste. Mix until well combined, taste and adjust salt if it needs it.

5. Spoon the labneh onto a serving plate and use the back of the spoon to make a little well in the center.

6. Drizzle a little extra olive oil over the top, sprinkle 1 tbsp chopped fresh parsley or mint if using, then dust with 1 tsp zaatar or 1/2 tsp sumac (optional). Add another crack of black pepper if you like.

7. Serve with crisp bread to mop it up, pita, or any crudites. It’s best after it sits 20-30 minutes so the garlic and lemon mellow, but you can eat it right away.

8. Store leftovers in an airtight container in the fridge for up to 4 to 5 days.

Equipment Needed

1. Fine mesh sieve
2. Double layered cheesecloth or a clean kitchen towel
3. Medium bowl to set the sieve over and catch the whey
4. Spoon or rubber spatula for scraping and smoothing
5. Garlic grater or microplane
6. Measuring spoons and 1 cup measure
7. Kitchen twine, string, or a clamp/clip to secure the cloth
8. Serving plate or shallow dish
9. Airtight container for storing leftovers

FAQ

Garlic Labneh Recipe Substitutions and Variations

• Yogurt / labneh: No labneh? Strain 2 cups plain full fat yogurt in a cheesecloth over a bowl for 6 to 12 hours until thick, or use skyr or a very thick full fat Greek yogurt. Crème fraîche or mascarpone work in a pinch, they’re richer and less tangy so you might want a little extra lemon.
• Garlic: 2 medium cloves ≈ 1 teaspoon minced fresh or about 1/4 teaspoon garlic powder, so use 1 teaspoon roasted garlic paste or 1/4 teaspoon garlic powder if you don’t have fresh. For a milder, fresher hit try chopped scallion or grated shallot, it’ll be nice.
• Extra virgin olive oil: swap 1 for 1 with avocado oil or walnut oil; walnut gives a pleasant nutty note. For a neutral drizzle use grapeseed or light olive oil, but you’ll lose some fruity flavor.
• Fresh lemon juice: replace 1 teaspoon lemon with 1 teaspoon white wine vinegar or apple cider vinegar, or sprinkle a bit of sumac for a tart, citrusy lift.

Pro Tips

1) Thickness control: Want it super thick? Let it drain longer, even overnight, or press it gently with a small can to speed things up. If it ends up too dry, fold in a spoonful of olive oil or a little plain yogurt to bring it back, it saves a ruined batch.

2) Garlic handling: Grate the garlic for even flavor, but if you dont want it too sharp roast one clove or let the mixed dip sit 20 to 30 minutes so the garlic mellows and the flavors marry. You can also mix grated garlic with a pinch of salt and let it rest a few minutes before adding, it softens the bite.

3) Flavor layering: Add lemon or other acid sparingly and taste as you go, a little goes a long way. Save fresh herbs and zaatar or sumac for right before serving so they stay bright and fragrant, not sad and wilted.

4) Serve and store smart: Bring it to room temp before serving so the olive oil and flavors bloom, and pour a thin layer of oil on top for storage to keep it fresh longer. It also tastes best with warm bread or pita, it soaks up the oil and concentrates the flavors.