For my kitchen tea when I was engaged I asked my friends and family to bring copies of their favourite recipes, so they could be a part of my kitchen when I got married. This recipe for this labneh dip is from my lovely cousin (who I think got it from a mutual friend) and it’s amazing. It’s perfect for parties or anything that requires you to bring an appetiser.
Labneh is a middle eastern cheese made by draining the whey from yoghurt, it’s super easy but you do need about 24 hours to let the yoghurt sit.
- For the dip:
- 500g natural Greek yoghurt
- A decent pinch of sea salt
- 2 cloves of garlic, crushed
- Handful of black peppercorns
- 1 tsp olive oil
- Rind of one lemon, grated
- For the pita chips:
- Pita bread cut into triangles
- ½ cup olive oil
- Tsp chopped oregano
- 1 clove of garlic, crushed
- Pinch of salt and pepper
- Place a muslin cloth or tea towel inside a strainer, then place the strainer into a large bowl
- Put the yoghurt into the cloth, add the salt and stir
- Fold the edges of the cloth over (so it's like a parcel) and leave to sit in the fridge for 24 hours (or overnight if you don't mind the dip a little softer)
- After removing from the fridge, discard the liquid (whey)
- Place the labneh (yoghurt without the whey) into a bowl and add the peppercorn, olive oil, garlic and lemon rind.
- Preheat the oven to 150 degrees Celsius
- Spread the bread over baking trays covered in baking paper
- Mix the olive oil, oregano, garlic, salt and pepper in a small bowl
- Use a pastry brush to spread the olive oil mixture over the bread
- Bake in the oven for 5-10 minutes until golden and crisp
- Serve the labneh dip with the pita chips
I really do love this dip, it’s so simple (as long as you remember to drain the whey 24 hours beforehand) and is so tasty!
Have you tried a labneh dip before?
If you liked this, make sure to like Life at Number Five on Facebook so you never miss a post!