Roasted Tomato and Garlic Labneh Dip: A Middle Eastern Classic with Mediterranean Appeal
Roasted Tomato and Garlic Labneh Dip is a delightful twist on the classic Middle Eastern labneh. Creamy, Tangy Delight. Labneh, a creamy and tangy yoghurt-based spread, originates from the Middle East but has become a beloved dish across the Mediterranean. Known for its thick texture and rich flavour, labneh is a staple in many Middle Eastern homes, often served with flatbreads or as part of a mezze platter. In this recipe, we combine the traditional flavours of labneh with roasted tomatoes and garlic, creating a dip that is both familiar and new. Whether you’re entertaining guests or preparing a quick snack for yourself, this recipe will satisfy your cravings for something creamy and tangy with a depth of flavour. Scroll down or tap ‘Jump to Recipe’ to get started!
What is Labneh?
Labneh is a strained yoghurt that originates from the Middle East, where it has been enjoyed for centuries. By removing the liquid from plain yoghurt, you’re left with a creamy, thick spread that is tangy, smooth, and incredibly versatile. In the Middle East, labneh is commonly served with olive oil, herbs, and a variety of seasonings. It’s a healthy, delicious addition to any meal, perfect for dipping or spreading on bread. While it’s a Middle Eastern classic, its popularity has spread throughout the Mediterranean, where it’s embraced for its versatility and rich flavour.
Why Make Labneh at Home?
Making labneh at home is simple and rewarding. All you need is good-quality full-fat yogurt, a cheesecloth (or kitchen towel), and a little time to let it strain. The process is easy and doesn’t require any special equipment, but the result is a luxurious, creamy dip that tastes far superior to store-bought versions. Labneh is naturally rich in probiotics, which means it’s not only delicious but also good for your gut. Plus, once you’ve made the basic labneh, you can customise it with different flavours to suit your taste.
Roasted Tomato and Garlic Labneh Dip: Simple Ingredients, Big Flavours
In this Roasted Tomato and Garlic Labneh Dip, we’ve taken the traditional labneh and given it a Mediterranean twist by adding roasted tomatoes and garlic. Here’s what you’ll need:
- Labneh: The heart of the dish, made by straining full-fat yogurt to create a rich, creamy base.
- Cherry tomatoes: Roasted to enhance their sweetness and bring a smoky depth to the dish.
- Garlic: Roasted alongside the tomatoes for a mellow, fragrant flavour that complements the labneh.
- Olive oil: Adds richness and a silky texture to both the labneh and roasted vegetables.
- Chives: Freshly chopped for a burst of colour and a mild onion-like flavour that balances the creaminess of the labneh.
- Toasted bread: The perfect accompaniment for dipping into this creamy, flavour-packed dip.
How to Make Roasted Tomato and Garlic Labneh Dip
Prepare the Labneh: Begin by straining the yogurt to make labneh. Place the yogurt in a cheesecloth or clean kitchen towel, tie the edges securely, and hang it in the fridge over a bowl for 12–24 hours. This allows the liquid to drain, leaving you with a thick, creamy labneh.
Roast the Tomatoes and Garlic: Place the cherry tomatoes in a baking dish and nestle a whole garlic bulb, top cut off, in the centre.. Drizzle with olive oil, then season with salt and pepper. Roast for around 30 minutes, or until the tomatoes are tender and the garlic is aromatic and soft.
Mix the Labneh: Once your labneh is ready, transfer it to a bowl. Squeeze the roasted garlic from its skin and add it to the labneh, along with chopped chives, salt, and pepper. Mix until smooth and creamy.
Top with Roasted Tomatoes: Spread the labneh mixture on a serving platter, then top with the roasted tomatoes and garlic. Drizzle the roasted tomato juices over the top for extra flavour.
Serve and Enjoy: Serve your labneh dip with toasted bread or pita, and enjoy the creamy, smoky flavours that come together in this Mediterranean-inspired dish.
A Versatile Middle Eastern Favourite
Labneh elevates any meal and works in countless ways. As a dip, it pairs wonderfully with vegetables, pita bread, or crispy crackers. You can also serve it as part of a mezze spread, alongside other Mediterranean dishes like hummus, baba ghanoush, and falafel. This Roasted Tomato and Garlic Labneh Dip is perfect for a casual gathering or a festive meal with family and friends. It’s also great as a light lunch or snack, paired with your favourite Mediterranean accompaniments.
Instagram Tutorial & More
Want to see this dish come to life? Watch our easy step-by-step video tutorial on Instagram and discover how to make this rich, creamy labneh dip. Be sure to check out our other mouthwatering recipes, like Potato Roses with Spinach Feta, Roasted Garlic Dip, Roasted Tomato Goat Cheese Toast or Delicious Roasted Red Pepper and Feta Dip Recipe.
Happy cooking,
Izabella
Description
This Roasted Tomato and Garlic Labneh Dip is a deliciously creamy and tangy dish made with homemade labneh, roasted garlic, and sweet, juicy cherry tomatoes. The strained yogurt transforms into a luscious spread, perfectly complemented by the rich, caramelised flavours of the roasted toppings. Finished with fresh chives and a drizzle of tomato juices, it’s an irresistible dip to enjoy with toasted bread or crackers. Whether you’re entertaining guests or treating yourself, this recipe brings a Mediterranean-inspired touch to any table!
Ingredients
Instructions
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Start by preparing the labneh. Line a bowl with cheesecloth and pour in the yogurt. Gather the edges of the cloth, tie it securely, and hang it in the fridge over the bowl for 12–24 hours to strain the liquid.
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Preheat the oven to 200°C/390°F (fan-assisted). Arrange the cherry tomatoes in a baking dish and place the garlic bulb in the centre. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes, or until the tomatoes are blistered and juicy.
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Once the yogurt is strained, transfer it to a mixing bowl. Squeeze the roasted garlic cloves from their skins and mash them. Add the mashed garlic, chopped chives, salt, and pepper to the yogurt, mixing until smooth.
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Spread the labneh mixture onto a serving platter. Top with the roasted cherry tomatoes and drizzle over the juices from the baking dish. Garnish with extra chives and serve with toasted bread.
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This creamy and tangy dip is perfect for sharing and pairs beautifully with crunchy toast or crackers!
Equipment
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Nutrition Facts
Servings: 4 ServingCalories:138.66kcalTotal Fat:7.66gSaturated Fat: 3.12gTrans Fat: 0gCholesterol:16.25mgSodium:63.48mgPotassium:426.09mgTotal Carbohydrate:12.94gDietary Fiber: 1.2gSugars: 7.95gProtein:5.84gVitamin A: 68.52IUVitamin C: 15.67mgCalcium: 182.78mgIron: 0.52mgVitamin D: 0.12IUVitamin E: 0.97IUVitamin K: 11.61mcgThiamin: 0.09mgRiboflavin: 0.2mgNiacin: 0.63mgVitamin B6: 0.25mgFolate: 21.95mcgVitamin B12: 0.46mcgPhosphorus: 156.74mgMagnesium: 27mgZinc: 1.01mg
Note
Labneh Consistency: The longer you strain the yogurt, the thicker and creamier the labneh will be. For a softer spread, 12 hours is sufficient, while 24 hours will create a firmer texture.
Yogurt Selection: Use full-fat plain yogurt for the best results. Avoid flavoured or sweetened varieties as they will alter the taste.
Cheesecloth Tip: If you don’t have cheesecloth, a clean tea towel can work as a substitute.
Make Ahead: The labneh can be prepared up to three days in advance and stored in an airtight container in the fridge. Add the roasted toppings just before serving.
Customisation: Enhance the flavour of your labneh by mixing in additional herbs like dill or parsley, or a sprinkle of sumac for a tangy twist.
Serving Suggestion: Pair the dip with warm pita bread, fresh vegetable sticks, or even as a spread for wraps and sandwiches.
User Reviews
Love this delicious recipe. Great for Hordevoures !
Thank you!
Thank you! Glad you enjoyed it!