Roasted Garlic Labneh Dip
A creamy, tangy labneh dip blended with sweet roasted garlic and finished with olive oil and fresh herbs, perfect for spreading, dipping, and sharing.
Ingredients
Scale
- 2 cups full fat plain yogurt
- 1 whole garlic bulb
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Preheat the oven to 200 degrees Celsius.
- Cut the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap loosely in foil, and roast for 30 to 35 minutes until soft and golden.
- While the garlic roasts, line a fine mesh strainer with cheesecloth and place it over a bowl. Add the yogurt and strain in the refrigerator for at least 4 hours or overnight until thick.
- Squeeze the roasted garlic cloves out of their skins into a mixing bowl.
- Add the strained labneh, remaining 2 tablespoons olive oil, salt, and lemon juice to the bowl. Stir until smooth and creamy.
- Spread the dip into a shallow serving bowl and drizzle lightly with additional olive oil if desired.
- Sprinkle finely chopped parsley on top and serve chilled or at room temperature.
Notes
- For thicker texture, strain the yogurt overnight.
- Do not over roast the garlic, it should be soft and lightly golden, not dark brown.
- Store in an airtight container in the refrigerator for up to 4 days.
Find it online: https://tastyze.com/roasted-garlic-labneh-dip/