by Ephratah Schwennesen
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.
Our Recipe Books
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August 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!
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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