Labneh Dip Recipe

Coconut yogurt: A dairy-free alternative that provides a creamy base for the dip.

Lemon juice: Adds a tangy flavor that brightens up the dip.

Salt: Enhances the overall taste and balances the flavors.

Olive oil: Adds a rich, smooth texture and a hint of fruitiness.

Dried mint: Provides a refreshing and aromatic touch to the dip.

For a smoother and creamier labneh dip, make sure to use unsweetened coconut yogurt that has been chilled in the refrigerator for at least an hour. This helps the yogurt firm up, making it easier to whisk and blend with the lemon juice and salt. When drizzling the olive oil on top, use a high-quality extra virgin olive oil for a richer flavor. Finally, gently crush the dried mint between your fingers before sprinkling it over the dip to release its essential oils and enhance the aroma.

• unsweetened coconut yogurt - Substitute with unsweetened almond yogurt: Almond yogurt provides a similar creamy texture and neutral flavor, making it a great alternative for a vegan dip.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidic tang and citrusy flavor, which can brighten up the dip just like lemon juice.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste that can enhance the flavors in the dip.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar healthy fat content, making it a suitable replacement for olive oil in this recipe.

• dried mint - Substitute with fresh mint: Fresh mint can provide a more vibrant and aromatic flavor. Use about twice the amount of fresh mint compared to dried mint.

• To keep your labneh dip fresh, transfer it to an airtight container. This will help maintain its creamy texture and prevent it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The dip should stay fresh for up to 5 days. Make sure to give it a quick stir before serving to reincorporate any separated liquid.

• If you want to enjoy your labneh dip for a longer period, freezing is an option. Spoon the dip into a freezer-safe container, leaving a bit of space at the top for expansion.

• Label the container with the date so you can keep track of its freshness. The dip can be frozen for up to 2 months.

• When you're ready to use the frozen dip, transfer it to the refrigerator to thaw overnight. Avoid thawing it at room temperature to maintain its consistency.

• Once thawed, give the dip a good stir to bring back its smooth texture. If it seems a bit watery, you can strain it through a cheesecloth to remove excess liquid.

• For the best flavor and texture, consume the thawed labneh dip within 2-3 days.

• Place the labneh dip in a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to prevent it from drying out. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature.

• Transfer the labneh dip to a small saucepan. Warm it over low heat on the stovetop, stirring occasionally to ensure even heating. Be careful not to overheat, as this can alter the texture of the coconut yogurt.

• If you prefer a more gentle reheating method, use a double boiler. Place the labneh dip in a heatproof bowl set over a pot of simmering water. Stir occasionally until warmed through.

• For a quick and easy option, use a toaster oven. Place the labneh dip in an oven-safe dish, cover with aluminum foil, and heat at 300°F (150°C) for about 10 minutes or until warm.

• If you have an air fryer, you can reheat the labneh dip by placing it in an air fryer-safe dish. Set the air fryer to 300°F (150°C) and heat for 5-7 minutes, checking and stirring halfway through.

• To maintain the creamy texture, you can also reheat the labneh dip by placing it in a heatproof bowl and setting it in a warm water bath. Stir occasionally until it reaches the desired temperature.

• Mixing bowl: A large bowl to combine the coconut yogurt, lemon juice, and salt.

• Whisk: A utensil to mix the ingredients until smooth.

• Measuring cups: Tools to measure out the 2 cups of coconut yogurt accurately.

• Measuring spoons: Tools to measure the 1 tablespoon of lemon juice, 1 teaspoon of salt, 1 tablespoon of olive oil, and 1 teaspoon of dried mint.

• Serving dish: A dish to present the labneh dip once it is prepared.

• Spatula: A tool to scrape the mixture from the mixing bowl into the serving dish.

• Refrigerator: An appliance to chill the dip before serving.

Use pre-made coconut yogurt: Opt for unsweetened coconut yogurt from the store to save time on preparation.

Pre-measure ingredients: Measure out the lemon juice, salt, and olive oil beforehand to streamline the process.

Mix in a food processor: Use a food processor to quickly combine the coconut yogurt, lemon juice, and salt for a smoother consistency.

Prepare garnishes in advance: Have the dried mint ready to sprinkle and the olive oil ready to drizzle before you start mixing.

Serve with pre-cut veggies: Use pre-cut veggies or pita bread to save time on serving.