This recipe for Whipped Garlic Labneh Dip came about during lockdown, while reminiscing about our trip to Paris in 2019. We ate at this amazing Middle Eastern spot Shouk Paris, and was served this upon sitting down. It was refreshing, garlicky and perfect with crisp cool veggies on a hot summer night. We have been making a version of it since then, and occasionally serve it to friends. They love it, and we thought you would too. You should whip up a batch for your 4th of July cookouts.
Summer is finally here in the Bay Area, and the farmer’s markets are popping off with gorgeous veggies. It took a little longer than usual, this year, with all the wacky weather that has been happening, and not cooperating with farmers. It is here and we are embracing all of the goodness. Summery dips such as this recipe are a perfect way to showcase all of their deliciousness.
Let’s talk about the simple ingredients that are used in this Whipped Garlic Labneh Dip:
- Labneh is a Middle Eastern strained yogurt. You can now buy it in the market but you can also make it. We prefer to make it as it is super easy to do, and we find it is less salty than the premade ones. Takes a little longer but worth it.
- Feta, do not use the brands that are crumbled in a little container at the market. The texture is dry, and they are the least flavorful. Feta in a brine is king. We are lucky that we have a cheese market in our grocery store that sells it fresh. When in a pinch Belfiore Cheese makes a great one, and it can be found in most grocery stores. I have even found it in out of the way places when we are out camping, and least expected. FYI, this is not sponsored, we just like their cheese.
- Olive Oil we use Cobram Estate, their California Select for finishing, salad dressings and dips such as this. It is robust and flavorful. Again, not sponsored, we just like it.
- Lemon, when using zest from a lemon be sure to use organic and lemons that are not sprayed. And wash and dry it before zesting.
Hot summer nights I like to serve what a friend of mine calls as snacky food, this dip is the perfect snack food. It can be enjoyed before dinner or even as a light dinner or lunch on those big Heat Dome days of summer. To make it a meal I serve a salad alongside, such as Greek Salad or even our Chopped Green Salad.
Stay cool this summer, and enjoy all of the dips alongside your veggies!
Whipped Garlic Labneh Dip
A thick and creamy dip made with strained yogurt (labneh), garlic, lemon zest, olive oil and garnished with fresh herbs. Great served with veggies and toasted crostini or crackers.
Ingredients
- 8 ounces labneh
- 4 ounces feta, preferably from a brine, drained and cut into small pieces
- 2 tablespoons olive oil
- 3 cloves garlic, finely minced into a paste
- lemon zest from one lemon, about 1 teaspoon
- kosher salt to taste - see notes below
- fresh ground black pepper
- fresh herbs - we like mint and dill
- assorted favorite fresh veggies
- toasted baguette slices, seeded crackers or pita torn up
Instructions
- Place the labneh into a medium sized bowl, and whip until creamy using a hand mixer; about 1 minute. Add the olive oil, garlic and zest, and mix for 30 seconds. Crumble in the feta, and a generous grind of black pepper, and mix for another minute or two until creamy.
- Place into a glass bowl, cover and place into the fridge for at least an hour to blend the flavors.
- To serve - place into a serving bowl and onto a serving place. Finely mince herbs and scatter over the top. Drizzle with a little olive oil.
- Serve with your favorite veggies and/or toasty bread or crackers.
Notes
You can buy labneh or your can make your own. Our homemade labneh recipe is super easy, creamy and delicious. I don't salt as I find the feta has enough for our taste. If you like a saltier dip use maldon or kosher to season to taste.