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Spicy Labneh Dip

Labneh is a soft cheese made from strained yogurt and very popular in Middle Eastern cuisine. Traditionally, Labneh is made by straining yogurt resulting in a creamy cheese like substance that is used as a dip or spread. Labneh can be dressed up with a variety of flavors to be spicy, sweet or as a cooling accompaniment to spicy dishes. 


  • Olive oil - 1/4 cup

  • Labneh or Greek yoghurt - 1 1/2 cups

(If using yoghurt, see note below)

  • Scallions - 2 chopped fine

  • Dried onion flakes - 1 tablespoon

  • Red pepper flakes - 1 teaspoon

  • Chives - 1 tablespoon, finely chopped

  • Salt to taste 

  • Lemon juice - from half a lemon

  • Black pepper - freshly ground to taste 

  • Za'atar seasoning - 1 teaspoon (optional)

  • Chili oil - 1 teaspoon (optional)

Spicy labneh dip


  1. Heat the oil in a small, sauté pan and cook the scallions, red pepper flakes and onion flakes over medium heat till they sizzle and the oil turns orange. Add chives at the very end and swirl before turning off the heat.

  2. Remove from heat and season with salt and pepper.

  3. Combine the labneh/ greek yoghurt and lemon juice in a medium bowl and season with salt pepper and Za'atar.

  4. Spoon into a bowl and swirl in the orange oil mixture. 

  5. Enjoy!


  • You can substitute Labneh with full fat Greek yoghurt. Straining the yoghurt in a cheese cloth for an hour or so yields a beautiful creamy texture that is similar in consistency with the labneh. 

  • Substitute chives with cilantro for a boost of freshness.

Try this dip with a freshly baked Spanakopita - recipe here

Did you try this dip? I'd LOVE to see it! 

Snap a picture and hashtag #tessiefoodculture or tag me @tessiefoodculture on Instagram!


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