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Roasted Garlic Labneh Dip

Roasted Garlic Labneh Dip

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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

  1. Preheat the oven to 200 degrees Celsius.
  2. 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.
  3. 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.
  4. Squeeze the roasted garlic cloves out of their skins into a mixing bowl.
  5. Add the strained labneh, remaining 2 tablespoons olive oil, salt, and lemon juice to the bowl. Stir until smooth and creamy.
  6. Spread the dip into a shallow serving bowl and drizzle lightly with additional olive oil if desired.
  7. 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.