This labneh dip is creamy, tangy and addictive and is made with only three ingredients! It takes two minutes from start to finish and is the hit of any party. I get asked for this recipe so many times in the span of one event.
This dip recipe is completely thanks to my mom. She makes this very often at her dinner parties, served with some crackers. It’s the perfect little appetizer, and so stress free for anyone to prepare.
What is Labneh?
Very common in the Middle East, labneh is basically yogurt that’s strained until it’s the creamy consistency of cream cheese. It’s way healthier though, because it’s lower in fat and high in proteins. We usually serve it with a drizzle of olive oil on top, and sometimes some dried mint. It’s the perfect creamy spread to use in this dip.
How to make Labneh at home
Mix together yogurt with a pinch of salt and strain it in a cheesecloth set over a colander for 24-48 hours in the fridge. The longer it sits, the more solid the labneh is. I however, took the even easier route and used storebought!
The three ingredients in your labneh dip
Yogurt (normal yogurt, but you can sub greek or even sour cream)
Dry Vegetable Soup Mix
That is it! The vegetable soup kind of hydrates itself in the dip, so you get this tangy flavor and little flecks of veggies and herbs. It defies logic, but it tastes so so good!
I haven’t tried this with any other type of soup mix, but I’m pretty sure it’d be delicious with onion soup.
Serve this dip with…
We rarely even resort to chips. To keep this a little healthier, we love having this with cut up veggies. Faves are cucumbers, carrots and bell peppers. I also think pretzel chips are delicious with this, as well as whole wheat Ritz crackers. Of course, chips will be a total win too. Or you can even use it is a spread in a sandwich!
Dip lasts 3-4 days tightly covered in the fridge
- 250 g Labneh 1 cup
- 2 cups yogurt (2 small containers)
- 1 dried vegetable soup mix
- Combine all the ingredients together. Taste and add more labneh or yogurt if you like a milder tasting dip. Store in the fridge until ready to serve, then serve with cut up vegetables, chips or crackers.
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