Za'atar labneh, or labneh with za'atar spice and olive oil, is a simple and quick way to make your plain labneh dip into something special. All it takes is some labneh, za'atar spice, high-quality olive oil, and a dash of salt. Za'atar labneh dip is best served alongside homemade pita chips or some fresh pita bread.
Another way to jazz up your labneh dip is with mashed garlic, like in this garlic labneh recipe!
What I Love About This Recipe
It's really hard to call this a recipe, however, it's such a great way to eat labneh I had to share it! I'm starting to see labneh and za'atar spice in local grocery stores, so these ingredients should be easy to find. Also, if you can't find labneh dip ready-made, you can make some yourself in two ways: labneh from store-bought yogurt and labneh from milk.
- Labneh: Use store-bought labneh or homemade labneh.
- Za'atar (dry spice): There are different variations of za'atar, and all are acceptable for this recipe.
- Olive oil: I recommend high-quality extra virgin olive oil because it really makes a difference for this dip.
See the recipe card at the bottom of the post for quantities.
How To Make Za'atar Labneh
Spread the labneh in a wide, shallow bowl or plate. Sprinkle the za'atar spice on top with a pinch of flaked sea salt.
Drizzle the olive oil on top of the za'atar spice, as much as desired.
Tips and Tricks
- Don't mix the za'atar into the labneh. Za'atar is commonly mixed with olive oil, like for za'atar manakeesh flatbread. The same goes for this za'atar labneh dip.
- Prepare the za'atar dip right before serving. Olive oil solidifies in the fridge, so it's best to prepare this dip right before you are ready to eat it.
Variations and Substitutions
- Use any type of labneh: store-bought labneh, homemade labneh from milk, or homemade labneh from store-bought yogurt.
- Any type of za'atar spice works. The za'atar you purchase online, or in a Middle Eastern store may vary in color and taste. Try different za'atar spices to find your favorite.
- Serve this dip alongside some Persian cucumbers, sliced tomatoes, fresh mint, and olives for the ultimate breakfast feast.
- A wide, shallow serving bowl or plate for the labneh
- Measuring spoons and a measuring cup to measure out the spice and olive oil
Za'atar labneh dip is best prepared before serving because the olive oil solidifies in the fridge. However, if you have some za'atar labneh leftover, store it in an airtight container in the fridge for up to 5 days. Just pull it out of the fridge about 15 minutes before the olive oil can become liquid again.
Labneh is strained yogurt, so it has a more thick consistency similar to Greek yogurt.
Eat labneh as a dip with pita bread or pita chips. Slather labneh on a toasted bagel or toasted slice of bread. Za'atar labneh and garlic labneh are different variations of labneh dip.
Labneh is cow's milk yogurt that is strained using a cloth to separate the whey from the creamy cheese. It has the consistency of Greek yogurt.
The Best Labneh Recipes
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Labneh With Za'atar and Olive Oil
- Add the labneh dip to a bowl or plate. Sprinkle some za'atar spice on top. Add more or less as desired.
- Drizzle olive oil on top of the za'atar, as much as desired.
- Sprinkle some sea salt or flaked salt on top.
- Enjoy with pita bread or pita chips.
- Make 1 cup of labneh by straining 2 cups of full-fat plain yogurt using a cotton cloth, strainer, and bowl like in this homemade labneh recipe.