Herbed Labneh Dip with Crudités
An impossibly creamy, tangy labneh dip swirled with fresh herbs, garlic, and a generous slick of olive oil. Served alongside a vibrant pile of crunchy raw vegetables, this is the kind of effortless, no-cook appetizer that disappears in minutes at any gathering.
For 4 servings
- prep · ~720 min
Make the labneh.
Line a colander with muslin cloth and place over a deep bowl. Spoon the yogurt into the cloth, tie the ends together to form a bundle, and hang over the bowl or place a weight on top. Let it strain in the refrigerator overnight (or at least 12 hours) until you get a thick, cream cheese-like consistency.
TIPThe longer it strains, the thicker the dip. Don't discard the whey — use it in smoothies or bread dough. - prep · ~10 min
Prepare the crudités.
1.Peel carrots and cut into 8 cm long batons.2.Slice cucumber into similar sized batons (leave skin on for color).3.Seed red bell pepper and cut into thin strips.4.Trim radishes and halve lengthwise.5.Cut celery stalks into batons.TIPKeep the cut vegetables in ice water while you finish the dip — they stay supremely crunchy. - mix · ~2 min
Season the labneh.
Transfer the strained labneh to a mixing bowl. Add the microplaned garlic, olive oil, lemon juice, salt, and black pepper. Mix well with a spoon until the oil is fully emulsified and the labneh is lush and creamy.
TIPWarming the garlic by letting it sit in the lemon juice for a minute takes the raw edge off without cooking. - mix · ~1 min
Fold in the fresh herbs.
Add the chopped mint, dill, and parsley to the seasoned labneh. Fold gently with a spatula until the herbs are evenly distributed, leaving a few streaks for a pretty marbled look if you like.
TIPFold, don't stir vigorously — overmixing can thin the labneh and bruise the herbs. - assemble · ~2 min
Assemble the platter.
Spoon the herbed labneh into a wide, shallow serving bowl. Use the back of a spoon to create a swooping well in the center. Drizzle generously with extra virgin olive oil and scatter the sumac and za'atar on top.
TIPThat swirl well is essential — it catches the extra olive oil, making every dip luscious. - serve · ~1 min
Drain the crudités and serve.
Drain the vegetables from the ice water and pat them completely dry with a clean kitchen towel. Arrange them around the bowl of labneh on a large platter and serve immediately.
TIPWet vegetables will dilute the dip — dry them thoroughly for the best crunch.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For ultra-thick labneh, strain the yogurt for a full 24 hours — it will reach a spreadable, cream cheese consistency.
- 2Keep the cut vegetables in ice water for at least 15 minutes; this firms them up and makes them supremely crunchy.
- 3Warm the microplaned garlic in the lemon juice for a minute before mixing to tame its raw heat without cooking.
- 4Fold the herbs gently with a spatula — overmixing can thin the labneh and bruise the delicate leaves.
- 5Create a deep well in the center of the dip with the back of a spoon to pool the olive oil and garnish.
- 6Pat the crudités bone-dry with a clean towel after draining; any water on the vegetables will dilute the dip.
- 7Leftover labneh keeps in the fridge for up to 5 days — bring it to room temperature and re-drizzle oil before serving.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of Aleppo pepper flakes or a minced fresh serrano chile to the labneh for a gentle heat that plays off the creamy tang.
herb swapHerb-swap
Replace the mint and dill with equal amounts of fresh basil and chives for a different aromatic profile that still pairs beautifully with olive oil.
veganVegan
Substitute the yogurt with a thick, unsweetened cashew or coconut yogurt — strain it the same way — and use a small pinch of salt to boost the tang.
extra crunchyExtra-crunchy
Add toasted pita chips or crispy chickpeas alongside the vegetables for more texture and a nod to classic Middle Eastern bread-dipping.
Why this is on our healthy list.
Rich in Probiotics
The yogurt fermentation provides live beneficial bacteria that support gut health and digestion, especially when made fresh.
High in Protein
Full-fat yogurt is naturally high in protein, and straining concentrates it further, making this dip a satisfying, protein-rich snack.
Loaded with Vitamins from Crudités
The assortment of colorful raw vegetables supplies a wide spectrum of vitamins, including vitamin A from carrots and vitamin C from bell peppers.
Healthy Fats from Olive Oil
Extra-virgin olive oil provides monounsaturated fats and antioxidant polyphenols that support heart health.
Frequently asked questions
You can, but Greek yogurt is less concentrated — spread it on paper towels for 30 minutes to remove excess liquid before using.
