I make Labneh with Herbs and Olive Oil when I want something creamy, fresh, and simple that still feels special on the table. It is one of those recipes that takes very little work, but the finished dish looks beautiful and tastes bright, tangy, and comforting.
This is a recipe I like to serve with warm pita, crisp vegetables, or as part of a snack board for the family. The labneh is thick and smooth, the herbs add freshness, and the olive oil gives everything a rich, silky finish that makes each bite feel complete.
Why You’ll Love This Recipe
Labneh with Herbs and Olive Oil is easy to make, full of flavor, and useful in so many ways. It works as a dip, spread, side dish, or light snack, which makes it a helpful recipe to keep in your back pocket for busy days.
The texture is one of the best parts because labneh is thicker than regular yogurt but softer than cream cheese. It spreads easily, holds little pools of olive oil, and tastes creamy without feeling too heavy.
This recipe is also family-friendly because everyone can enjoy it their own way. Kids can scoop it with pita chips or cucumber slices, while adults can add extra herbs, chili flakes, lemon zest, or a drizzle of bold olive oil.
Serves: 6 people
This recipe serves about 6 people as an appetizer, snack, or side dish. It makes enough to fill a shallow serving bowl, which is perfect for setting in the middle of the table with bread, crackers, and vegetables.
If you are serving it as part of a larger mezze spread, it can stretch even further. For a smaller family snack, you can cut the recipe in half and still have enough for a generous bowl.
Ingredients You’ll Need
- 2 cups plain whole milk Greek yogurt
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1/2 teaspoon lemon zest
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin, optional
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon toasted sesame seeds, optional for serving
- 1 tablespoon chopped pistachios, optional for serving
- Warm pita bread, pita chips, crackers, or fresh vegetables, for serving
Pro Tips
Use whole milk Greek yogurt for the creamiest labneh. Low-fat yogurt can work, but the texture may be thinner and the flavor will not feel quite as rich.
Do not skip the salt because it helps season the yogurt and draw out extra moisture. Even a small amount makes the finished labneh taste fuller and more balanced.
Let the yogurt strain long enough to thicken properly. Four hours will give you a soft, creamy dip, while overnight straining creates a thicker spread that holds its shape beautifully.
Use a clean cheesecloth, thin kitchen towel, or coffee filter for straining. A fine layer helps the whey drain slowly while keeping the yogurt smooth and creamy.
Add fresh herbs right before serving for the brightest flavor. Herbs can darken or soften if they sit too long in the labneh, so folding them in near the end keeps everything fresh.
Choose a good extra virgin olive oil for finishing. Since the olive oil sits on top and becomes part of every bite, its flavor really matters in this simple recipe.
Tools You’ll Need
- Medium mixing bowl
- Fine mesh strainer
- Cheesecloth, thin clean kitchen towel, or large coffee filter
- Measuring cups
- Measuring spoons
- Rubber spatula or spoon
- Microplane or small grater for lemon zest
- Cutting board
- Sharp knife
- Small serving bowl or shallow plate
- Plastic wrap or storage lid
Substitutions and Variations
Use Store-Bought Labneh
Use 2 cups of prepared labneh instead of straining Greek yogurt at home. This is a helpful shortcut when you want the same creamy base with less prep time.
Make It Dairy-Free
Use a thick plain dairy-free yogurt made from coconut, almond, or cashew. Choose one with a mild flavor and strain it the same way, knowing the final texture may be a little softer.
Change the Herbs
Swap the parsley, mint, dill, or chives for basil, cilantro, oregano, or thyme. This lets you match the labneh to what you have in the fridge or what your family enjoys most.
Add More Texture
Top the finished labneh with toasted sesame seeds, chopped pistachios, toasted pine nuts, or finely diced cucumber. These toppings add crunch and make the bowl feel more filling for snacks or lunch.
Make It Heartier
Serve the labneh with roasted chickpeas, grilled vegetables, boiled eggs, or shredded chicken on the side. This turns the creamy dip into a more complete meal while keeping the fresh herb and olive oil flavor at the center.
Make Ahead Tips
Labneh with Herbs and Olive Oil is a great make-ahead recipe because the yogurt needs time to strain and thicken. You can start the labneh the night before, then let it rest in the refrigerator while the whey slowly drains away. By the next day, the texture will be thick, creamy, and ready to season.
If you are preparing this for guests or a family meal, strain the yogurt up to 2 days ahead. Keep the plain strained labneh covered in the refrigerator until you are ready to serve. I like to wait to add the herbs, lemon zest, and olive oil until the last hour so the flavors stay fresh and bright.
You can also chop the herbs a few hours ahead and store them in a small covered container with a lightly damp paper towel. This keeps them from drying out. Do not mix the herbs into the labneh too early, because they can soften and lose some of their fresh flavor.
For the best presentation, spoon the labneh into the serving bowl shortly before serving. Make little swirls with the back of a spoon, then drizzle olive oil into the grooves. Add the herbs, spices, seeds, or nuts at the end so everything looks colorful and fresh on the table.
Instructions
Step 1: Prepare the Strainer
Set a fine mesh strainer over a medium mixing bowl. Line the strainer with cheesecloth, a thin clean kitchen towel, or a large coffee filter.
Make sure there is enough room between the bottom of the strainer and the bowl. This space lets the whey collect without touching the yogurt as it drains.
Step 2: Mix the Yogurt and Salt
Add the plain whole milk Greek yogurt to a bowl. Stir in the kosher salt until it is evenly mixed through the yogurt.
The salt seasons the yogurt and helps pull out extra moisture. This simple step is what turns thick yogurt into rich, tangy labneh.
Step 3: Strain the Yogurt
Spoon the salted yogurt into the lined strainer. Fold the edges of the cheesecloth or towel gently over the top.
Place the bowl and strainer in the refrigerator. Let the yogurt strain for at least 4 hours for a soft dip, or overnight for a thicker spread.
Step 4: Check the Texture
After straining, uncover the yogurt and check the thickness. It should look smooth, creamy, and much thicker than when you started.
For a softer labneh, 4 to 6 hours is usually enough. For a thicker texture that holds swirls on a plate, let it strain closer to 12 to 18 hours.
Step 5: Transfer the Labneh
Spoon the strained labneh into a clean mixing bowl. Discard the whey or save it for smoothies, bread dough, or soups if you like using it.
Stir the labneh gently until it looks smooth. If it seems too thick, add a small spoonful of the reserved whey or a little lemon juice to loosen it.
Step 6: Season the Labneh
Add the fresh lemon juice, black pepper, garlic powder, and ground cumin if using. Stir until the seasonings are evenly blended.
Taste and adjust with a small pinch of salt if needed. The flavor should be tangy, lightly savory, and balanced enough to enjoy with bread or vegetables.
Step 7: Add the Fresh Herbs
Fold in the finely chopped parsley, mint, dill, chives, and lemon zest. Stir gently so the herbs are spread throughout the labneh without making the mixture loose.
The herbs should make the labneh taste fresh and colorful. If you want a cleaner white base for serving, you can save some or all of the herbs for topping instead.
Step 8: Plate the Labneh
Spoon the labneh into a shallow serving bowl or onto a small plate. Use the back of a spoon to spread it into soft swirls.
Drizzle 2 tablespoons extra virgin olive oil over the top, letting it settle into the little grooves. This gives the labneh its rich finish and makes it look inviting.
Step 9: Add Toppings and Serve
Sprinkle the labneh with red pepper flakes, toasted sesame seeds, or chopped pistachios if using. Add a little extra lemon zest or herbs on top for a fresh final touch.
Serve right away with warm pita bread, pita chips, crackers, cucumber slices, carrots, or bell pepper strips. The labneh should be cool, creamy, and easy to scoop.
Serving Suggestions
Labneh with Herbs and Olive Oil is wonderful with warm pita bread because the soft bread scoops up the creamy dip so easily. I like to warm the pita for a minute so it becomes soft and a little steamy, which makes the cool labneh taste even better.
For a fresh snack plate, serve it with sliced cucumbers, carrot sticks, cherry tomatoes, radishes, and bell pepper strips. The crisp vegetables balance the creamy texture and make the dish feel light enough for lunch or an afternoon snack.
You can spread labneh on toast or flatbread and top it with sliced tomatoes, cucumbers, or a soft-boiled egg. It makes a simple breakfast or lunch that feels nourishing without taking much time.
It also works well as part of a mezze-style dinner. Serve it beside hummus, olives, roasted chickpeas, grilled chicken, rice, salad, and warm bread so everyone can build their own plate.
For lunch boxes, pack a small container of labneh with pita chips and sturdy vegetables. Keep the olive oil drizzle light if packing it for kids, so it stays neat and easy to dip.
You can also use labneh as a creamy sauce for roasted vegetables, grilled meats, grain bowls, or sandwiches. A spoonful adds tangy flavor and makes simple leftovers feel fresh again.
Leftovers and Storage
Store leftover Labneh with Herbs and Olive Oil in an airtight container in the refrigerator for up to 4 days. If you have already added fresh herbs, the flavor will be best within the first 2 days. The herbs may soften over time, but the labneh will still taste good if it has been kept cold.
If olive oil pools on top after chilling, simply stir it back in or spoon it over the surface again before serving. The labneh may thicken more in the refrigerator, especially if it was strained overnight. Add a small spoonful of lemon juice, water, or whey to loosen it if needed.
For the freshest storage, keep the plain strained labneh separate from the herbs and toppings. Add olive oil, herbs, nuts, and spices right before serving. This helps the texture stay smooth and the topping colors stay bright.
Freezing is not recommended because labneh can become grainy and watery once thawed. It is much better to make a smaller batch or enjoy leftovers as a spread for wraps, toast, sandwiches, and snack plates during the week.
Nutrition and Benefits
- Labneh is rich and creamy, but it is also made from yogurt, which gives it protein and a satisfying texture. This helps it feel filling as a snack, dip, or light meal.
- Greek yogurt can provide calcium and live cultures, depending on the brand you use. These qualities make labneh a wholesome choice for family meals and snack boards.
- Fresh herbs add flavor, color, and freshness without needing a heavy sauce. Parsley, mint, dill, and chives make the dip taste bright and balanced.
- Extra virgin olive oil adds smoothness and healthy fats. A small drizzle makes the labneh feel satisfying and helps carry the flavors of the herbs and spices.
- This recipe encourages more vegetables at the table because it gives everyone something creamy and flavorful for dipping. It is a helpful way to make cucumbers, carrots, peppers, and radishes more appealing.
Recipe FAQ
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular plain yogurt, but it will need more time to strain. Regular yogurt has more liquid than Greek yogurt, so the final labneh may be softer. For the thickest texture, strain it overnight or up to 24 hours.
How long should I strain labneh?
Strain labneh for at least 4 hours if you want a soft, creamy dip. For a thicker spread, strain it overnight. The longer it drains, the thicker and tangier it becomes.
Can I make labneh without cheesecloth?
Yes, you can use a thin clean kitchen towel, a large coffee filter, or a nut milk bag. The goal is to hold the yogurt while letting the liquid drain away. Make sure whatever you use is clean and does not have a strong detergent smell.
Is labneh the same as Greek yogurt?
Labneh is made from yogurt, but it is thicker and more spreadable than Greek yogurt. It has a tangy flavor and a texture closer to soft cream cheese. Straining is what gives labneh its rich, smooth body.
Can I use dried herbs instead of fresh herbs?
You can use dried herbs in a pinch, but fresh herbs taste brighter in this recipe. Use a smaller amount of dried herbs because their flavor is more concentrated. Let the labneh sit for 15 to 20 minutes after adding them so the herbs can soften.
What olive oil is best for labneh?
Use extra virgin olive oil with a flavor you enjoy. Since it is drizzled on top, the taste will come through clearly. A smooth, fruity olive oil works especially well with the tangy labneh and fresh herbs.
Can I make this labneh dairy-free?
Yes, you can make a dairy-free version with thick plain coconut, almond, or cashew yogurt. Choose an unsweetened yogurt with a mild flavor. The texture may be softer, so strain it longer if needed.
A Creamy Herbed Dip to Share Often
Labneh with Herbs and Olive Oil is the kind of simple recipe that makes a table feel welcoming without much effort. The creamy texture, fresh herbs, and smooth olive oil come together in a way that feels comforting, bright, and easy to enjoy with bread, vegetables, or a family meal.
It is worth making again because it fits so many moments, from snack plates to lunch boxes to easy dinners. With dependable results and flexible toppings, this herbed labneh can become a fresh, cozy staple you keep coming back to.
