Garlicky Labneh and Tahini Dip

a white platter with carrots, cucumber, endive and small bowl of tahini labneh dip

5 from 1 vote

This creamy, garlicky labneh and tahini dip is the star of all of my crudité platters. It's great for dipping veggies or spreading across warm, grilled bread! Best of all? It comes together in just 15 minutes!

Prep Time10

Course: Appetizer

Cuisine: Middle Eastern

Servings:

Calories: 212kcal

Author: Leigh Anderson

Ingredients

2 c labneh or plain full-fat Greek yogurt
1/4 c tahini
2 large cloves of garlic grated
juice from one lemon
1/2 tsp kosher salt
2 tbsp olive oil

Instructions

Blend all of the ingredients (except olive oil) in a food processor or whisk together by hand. The mixture should be thick but spreadable. If it's too thick you can add some water, 2 tbsp at a time until the mixture becomes creamy.
Serve the labneh dip in a bowl. Drizzle with olive oil and serve with veggies for dipping or grilled bread!

Notes

Ingredient Notes and Substitutions:

Labneh: Labneh can be found in the dairy/yogurt section of your grocery store. If your store doesn't carry it Greek yogurt can be used instead.
Tahini: Tahini is a paste made by grinding sesame seeds into a smooth and creamy consistency like peanut butter. Tahini is the main ingredient, aside from chickpeas, in hummus. You can purchase tahini paste in most supermarkets in the same area as nut butters or order it online.

Storing Leftovers:

Leftover labneh dip will stay fresh covered, in the refrigerator for up to 4 days.

Nutrition