Labneh
by Ephratah Schwennesen
Our Recipe Books•
Aug 1, 2025
Add a touch of salt, minced garlic, and fresh parsley to strained yogurt for a creamy dip that pairs perfectly with pita and grilled meats. Finish with a drizzle of good-quality olive oil, and you’ve got a beautiful spread that’s just as delicious the next day. Bonus tip: any leftover labneh (also called labnemakes an incredible chip dip—trust us, you’ll never look at potato chips the same way again!
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Ingredients (5)
Ingredients (5)
Instructions
Strain the yogurt (1 quart) through a cheesecloth set over a bowl for about 5 hours, or until thick and creamy.
Add the garlic (8–10 cloves), olive oil (¼ cup), and salt ( to taste), then whip with a hand mixer until light and fluffy.
Add parsley (¼ cup) and stir.
Place in serving bowl, drizzle additional olive oil over top. Sprinkle with a touch more parsley and serve.
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