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Labneh Dip with Warmed Olives Recipe
This labneh dip with warmed olives is rich, herby, and bright, made for pita, flatbread, or crisp veggies.
Servings 5 servings
Calories 240kcal
Equipment
- Fine mesh strainer
- Serving bowl
Ingredients
- 1 cup plain Greek yogurt full-fat for best texture
- 1 teaspoon salt
- ½ cup olive oil
- 2 cloves garlic peeled and lightly crushed
- Zest of 1 lemon reserve a few strands for garnish
- 1 cup Castelvetrano olives pitted or whole
- 2 tablespoon sliced almonds
- Flaky sea salt to taste
- Zaatar to taste
Instructions
- Line a mesh strainer with two layers of cheesecloth and place it over a deep bowl. Add the yogurt, sprinkle in the salt, and gently fold the cloth over the top. Cover with plastic wrap and refrigerate for 8–12 hours. The yogurt will thicken into rich, tangy labneh.
- In a small skillet over medium heat, pour in the olive oil. Add the garlic and lemon zest. Let them sizzle gently for 2–3 minutes until fragrant and just golden at the edges.
- Add the olives to the skillet and stir occasionally for 3–4 minutes. They should be soft and glistening, not browned. Remove the olives and garlic with a slotted spoon and set aside. Save the infused oil.
- Spoon the thickened labneh into a shallow serving bowl. Create swoops and divots in the surface with the back of your spoon.
- Top the labneh with the warm olives, garlic, and a few strands of lemon zest. Drizzle with the infused oil. Finish with toasted sliced almonds, a sprinkle of zaatar, and flaky sea salt.
Video
Nutrition
Calories: 240kcal | Carbohydrates: 3g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 480mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 0.3mg