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Herbed Labneh Dip
Prep Time
5 mins
Herbed labneh dip with fresh basil, parsley, and mint plus sliced summer vegetable is a 5-minute dinner option for busy – or really hot – summer evenings.
Recipe Type: Appetizer
Keyword: herbed labneh dip
Makes: 6 servings
Author: Elizabeth Stark
  • 2 teaspoons finely minced garlic
  • Zest of 1 lemon plus 2 tablespoons juice
  • 1 1/2 cups labneh
  • 3 tablespoons extra virgin olive oil, plus 1 - 2 tablespoons more for drizzling
  • 1/2 cup minced mixture of basil, parsley, and mint
  • 1/2 teaspoon sea salt, plus more to taste
  • Black pepper
  • 1 cup cucumbers cut into half moons
  • 1 cup halved cherry tomatoes
  • Toasts drizzled with olive oil and sprinkled with sea salt and pepper, for serving
  1. In a medium mixing bowl, combine the garlic, zest and juice, and 1/2 teaspoon sea salt. Let the garlic marinate while you prep the vegetables and toasts.
  2. Just before serving, stir the labneh, olive oil, and most of the herbs into the garlic mixture. Add sea salt and pepper to taste.
  3. Spoon into a shallow bowl and swirl. Top with half the tomatoes and cucumbers, the remaining herbs, and a drizzle more olive oil. Add a pinch each of sea salt and pepper. Arrange the remaining vegetables and the toasts on the side, and serve.