Whipped Labneh Dip Recipe

Creamy whipped labneh dip is a special appetizer that takes plain labneh to new heights. Dressed with a warm olive oil sauce with plump cherry tomatoes and Pearls Olives, this tangy dip is ready in just 10 minutes!


▢2 cups labneh, homemade or store-bought
▢zest of one lemon
▢Kosher salt
▢Extra virgin olive oil
▢1 clove garlic
▢2 to 3 sprigs fresh thyme
▢1 cup cherry tomatoes
▢1 teaspoon Za’atar
▢Crushed red pepper flakes
▢½ Cup Pearls Specialties Olives, I used Garlic Stuffed and Kalamata olives
▢Fresh parsley, for garnish

In a mixing bowl, combine the labneh and lemon zest. Season with a large pinch of kosher salt. Whisk gently, and as you do so, slowly, drizzle extra virgin olive oil (about 1 tablespoon). (The labneh mixture should be creamy and fluffy). Set aside or refrigerate for later.
In a small skillet, warm ¼ cup extra virgin olive oil over medium-low heat. Add the garlic and thyme sprigs. Cook for a brief minute, watching the garlic to turn just golden. Remove the garlic.
To the warmed oil, add the tomatoes to the skillet. Turn the heat to medium, watching for the tomatoes to burst a little as they cook. Season with za’atar and crushed red pepper flakes. Add the Pearls Specialties Olives and cook for 30 seconds or until warmed through.
Assemble the dip. Spread the whipped labneh in the bottom of a serving bowl. Top with the warmed olive oil, tomatoes, and olives. Finish with a sprinkle of parsley and more fresh thyme, if you like.
Serve with pita chips or your favorite crackers.

For best results, start with homemade labneh. Labneh can be stored in the fridge for up to 2 weeks. Quality store-bought labneh is okay to use also.
Labneh substitute. If you don’t have labneh, you can also try a thick whole milk Greek yogurt instead.
Leftovers will keep once dressed with the spicy olive oil sauce with tomatoes and olives, this labneh dip is best enjoyed immediately. Leftovers will keep for 3 days or so in the fridge.

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