Labneh to Dip

Every weekday it’s the same. I go to work and eat breakfast while I’m getting organized for the day. My meal is unchanged; varying only a few times over the course of my career. It almost always starts with a banana. Years ago, that was followed by an everything bagel with butter. Delicious, not nutritious. Slowly I moved to yogurt, sweetened blueberry or raspberry. A bit healthier, but way too much sugar. Then a handful of years ago I switched again, this time to plain, nonfat Greek yogurt, topped with red grapes, homemade granola, and a drizzle of honey. I’m very happy with breakfast; really, I have no complaints.

Last week, however, we had a small cup of full fat Greek yogurt in the refrigerator that replaced the low fat variety for one day. What a difference! It was creamy and full, and felt like I was eating ice cream for breakfast. While I don’t think I’ll switch over to full fat yogurt for my first meal of the day anytime soon, I certainly considered it.

The cup of full fat yogurt was in our refrigerator, because I had made labneh – strained yogurt, of Middle Eastern or Mediterranean origin, sometimes called yogurt cheese. Straining the yogurt removes more of the liquid (whey), making it extra thick and creamy, similar in consistency to whipped cream cheese.

Making labneh is as simple as wrapping full fat yogurt in cheesecloth and straining out the whey for a couple of days. But you can also purchase it from any store selling Middle Eastern or Mediterranean products, and Trader Joe’s recently started selling it as well.

Once you’ve made or procured a supply, what do you do with it? Tangy labneh is perfect as a savory dip for vegetables or pita. Once labneh is on the plate, add a thin puddle of best-quality olive oil, and then the variations are endless. I’ve listed a number below. But you don’t have to limit your uses to a dip. Spread it on toast to rival avocado toast. Have a spoonful on the side of a bowl of pasta with red sauce in place of fresh ricotta. Use it to replace cream cheese on top of your bagel and under your lox. Top a grain bowl and roasted vegetables with it. Serve it on the side with grilled chicken or lamb kebabs.

No matter how you eat it, labneh is a treat. Healthy and delicious, the variations are endless.

Labneh

10 minutes active time, 1 – 2 days inactive

Full fat Greek yogurt

¼ tsp. kosher salt per 8 oz. yogurt (optional)

Best-quality olive oil

Toppings and items to dip – see list of suggestions below

1. If using salt, combine yogurt and salt in a small bowl.
2. Wrap yogurt in a double layer of cheesecloth and place in a strainer set in a bowl. Put the bowl in the refrigerator to strain. Allow to sit for 1 to 2 days, depending on how thick you want the labneh to be. The longer it sits, the thicker the dip.
3. To serve, unwrap cheesecloth, scoop labneh onto a plate, and make a shallow well with a spoon. If you want to get fancy, rotate plate while pushing down on labneh with spoon spiraling out as the plate rotates.
4. Drizzle with olive oil and toppings of your choice.

Suggested Toppings:

Everything bagel seasoning

Za’atar

Garlic and fresh chopped herbs (tarragon, parsley, chives) in olive oil

Toasted chopped nuts and honey

Lemon zest

Pomegranate molasses

Toasted pine nuts

Aleppo pepper and sumac

Chipotle pepper flakes

Fennel pollen

Suggested Items to Dip:

Cut raw or blanched vegetables

Pita triangles (quick broil on one side, then flip, brush with olive oil mixed with salt and oregano, and quick broil the other side)

Pita chips

Crusty bread

Crackers

Olives

Marinated artichoke hearts

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