Why Make This Recipe
Creamy Labneh Spread is a delightful addition to any meal. This versatile dish can be used as a dip, spread, or topping. Making your own labneh at home is fun and easy. Plus, you can control the ingredients and flavors, making it a healthier option compared to store-bought versions. The rich, creamy texture paired with the nutty flavor of olive oil and a hint of Aleppo pepper makes it irresistible.
How to Make Creamy Labneh Spread
Ingredients:
- 2 cups (480 ml) full-fat Greek yogurt
- 3 tablespoons (45 ml) extra virgin olive oil
- 1/2 teaspoon (2.5 ml) salt
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) Aleppo pepper
- 1 tablespoon fresh herbs (optional, chopped mint or parsley)
Directions:
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If using regular Greek yogurt and you want it thicker, place yogurt into a fine mesh strainer lined with cheesecloth over a bowl. Let it drain in the fridge for 2-4 hours or overnight to remove excess whey.
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Transfer 2 cups (480 ml) of thick Greek yogurt to a mixing bowl. Add 1/2 teaspoon salt and 1 tablespoon fresh lemon juice. Whisk gently until smooth and creamy, with a soft cream cheese consistency.
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If the labneh is too thick, add a teaspoon of water or olive oil and whisk to loosen. If too thin, chill longer.
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Spoon the creamy labneh spread into a shallow dish. Drizzle 3 tablespoons extra virgin olive oil generously over the top. Sprinkle 1 teaspoon Aleppo pepper evenly, then add fresh chopped herbs if desired.
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Let the labneh rest for 10 minutes at room temperature to let flavors meld. Serve with warm pita bread, crunchy vegetables, or as a topping for grilled meats.
How to Serve Creamy Labneh Spread
Creamy Labneh Spread is perfect for gatherings. Serve it with warm pita bread for dipping or use it as a spread on sandwiches. You can also pair it with fresh veggies like carrot sticks, cucumber slices, or bell pepper strips for a healthy snack. Additionally, it works wonderfully as a topping for grilled meats or roasted vegetables.
How to Store Creamy Labneh Spread
Store any leftover labneh in an airtight container in the refrigerator for up to one week. If you notice that it has thickened, simply stir in a little extra olive oil or water to bring back the creamy texture.
Tips to Make Creamy Labneh Spread
- For a unique flavor, try adding different herbs or spices, like za’atar or garlic powder.
- If you prefer a tangier taste, let the labneh sit longer before serving.
- Experiment with different types of olive oil for varying flavors.
Variation
You can add roasted garlic for a rich flavor, or mix in sun-dried tomatoes for an exciting twist. Use different herbs like dill or basil, depending on your preference.
FAQs
1. Can I use non-fat yogurt for this recipe?
Yes, you can use non-fat yogurt, but the texture will be less creamy.
2. Is Aleppo pepper spicy?
Aleppo pepper has a mild heat level, providing more flavor than heat. Adjust the amount based on your spice preference.
3. Can I freeze labneh spread?
Yes, you can freeze labneh spread. Just make sure to use an airtight container and consume it within a month for the best quality.
Creamy Labneh Spread
A delicious and versatile dish that can be used as a dip, spread, or topping, featuring a rich texture and nutty flavor.
Main Ingredients
- 2 cups full-fat Greek yogurt (Use thick Greek yogurt for best results.)
- 3 tablespoons extra virgin olive oil (Drizzle generously over the labneh before serving.)
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice (Freshly squeezed lemon juice is preferred.)
- 1 teaspoon Aleppo pepper (Adjust based on spice preference.)
- 1 tablespoon fresh herbs (optional, chopped mint or parsley) (Add for garnish if desired.)
Preparation
- If using regular Greek yogurt and you want it thicker, place yogurt into a fine mesh strainer lined with cheesecloth over a bowl. Let it drain in the fridge for 2-4 hours or overnight to remove excess whey.
- Transfer 2 cups of thick Greek yogurt to a mixing bowl. Add 1/2 teaspoon salt and 1 tablespoon fresh lemon juice. Whisk gently until smooth and creamy, with a soft cream cheese consistency.
- If the labneh is too thick, add a teaspoon of water or olive oil and whisk to loosen. If too thin, chill longer.
Serving
- Spoon the creamy labneh spread into a shallow dish. Drizzle 3 tablespoons extra virgin olive oil generously over the top.
- Sprinkle 1 teaspoon Aleppo pepper evenly, then add fresh chopped herbs if desired.
- Let the labneh rest for 10 minutes at room temperature to let flavors meld.
- Serve with warm pita bread, crunchy vegetables, or as a topping for grilled meats.
Store any leftover labneh in an airtight container in the refrigerator for up to one week. If it has thickened, stir in extra olive oil or water to restore creaminess. For unique flavors, add different herbs or spices, or adjust the lemon juice for tanginess.