Za'atar Whipped Labneh Dip
A tangy whipped labneh dip swirled with olive oil and za'atar, served with warm pita for dipping.
It comes together in minutes with just a handful of ingredients, yet it looks and tastes like something you'd order at a mezze restaurant. Serve it with warm pita triangles for scooping, or spread it on a platter and pile roasted vegetables or crisp crudités on top.
This is the kind of snack that disappears fast at a gathering, and it's just as welcome as a light lunch with a handful of olives and a few cherry tomatoes on the side.
Ingredients
- 2 cups (480g) labneh
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon za'atar, plus more for sprinkling
- 1 small garlic clove, grated or finely minced
- 1/4 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
- 2 warm pita breads, cut into triangles
- Fresh mint leaves, for garnish (optional)
- Cherry tomatoes and cucumber spears, for serving (optional)
Instructions
- In a medium bowl, combine the labneh, 1 tablespoon of the olive oil, 1 tablespoon za'atar, garlic, salt, and lemon juice.
- Using a hand whisk or a fork, whip the mixture vigorously for 1–2 minutes until smooth, light, and fluffy. Taste and adjust salt or lemon juice if needed.
- Transfer the whipped labneh to a shallow serving bowl or plate. Use the back of a spoon to create a gentle swirl or well in the center.
- Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle with a generous pinch of za'atar.
- Garnish with fresh mint leaves if using. Serve immediately with warm pita triangles and, if you like, cherry tomatoes and cucumber spears for dipping.
Cook’s tips
- For the fluffiest texture, use labneh at room temperature and whip vigorously.
- If your labneh is very thick, add a teaspoon of water or extra lemon juice to loosen it slightly.
- Make the swirl just before serving so the olive oil and za'atar stay vibrant.
Substitutions
- No labneh? Use full-fat Greek yogurt strained overnight in a cheesecloth-lined sieve.
- Swap za'atar for a mix of dried thyme, toasted sesame seeds, and a pinch of sumac.
- For a dairy-free version, use a thick plant-based yogurt strained overnight.
Storage & reheating
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving and refresh with a drizzle of olive oil and a pinch of za'atar.
Frequently asked questions
What is labneh and where can I find it?
Labneh is a thick, tangy strained yogurt common in Middle Eastern cuisine. Look for it in the refrigerated dairy section of Middle Eastern or international grocery stores, or make your own by straining full-fat yogurt overnight.
Can I make this dip ahead of time?
Yes. You can whip the labneh base up to 2 days in advance and store it covered in the refrigerator. Add the olive oil and za'atar swirl just before serving for the best flavor and appearance.
What should I serve with za'atar labneh dip?
Warm pita triangles are classic, but it's also great with cucumber spears, cherry tomatoes, radishes, or spread on toast. It makes a lovely addition to a mezze spread.
Is this recipe vegetarian?
Yes, all the ingredients are vegetarian. Just confirm that your labneh and pita are made without animal rennet or other non-vegetarian additives if that's a concern.
