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“Ranchy” Labneh Dip

“Ranchy” Labneh Dip

Serve with celery sticks for dipping, use in place of mayo on tomato sandwiches, or dress salads with it (duh!).


  • 1 pound labneh (Lebanese yogurt cheese; about 2 cups)
  • 1 teaspoon dried mint, crushed, plus more for serving
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon finely grated lemon zest
  • 1 garlic clove, finely grated

Recipe Preparation

  • Whisk labneh, mint, onion powder, Worcestershire sauce, lemon zest, salt, and garlic in a medium bowl until smooth. Cover and chill 3 hours to let flavors meld.

  • Do Ahead: Labneh can be made 4 days ahead. Keep chilled.

Nutritional Content

Calories (kcal) 160 Fat (g) 5 Saturated Fat (g) 4.5 Cholesterol (mg) 30 Carbohydrates (g) 10 Dietary Fiber (g) 0 Total Sugars (g) 9 Protein (g) 9 Sodium (mg) 470Reviews Section