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A plate of labneh dip topped with zaatar and a hand holding pita chips dipping it in the dip

Labneh Dip with Olive Topping

You simply cannot miss out on this Labneh. It's a Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with fresh pomegranate seeds and served with pita chips - this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter drenched in Moroccan Olive Oil.

Course Appetizer, Dips, Snack
Cuisine Mediterranean, Middle Eastern
Keyword how to make labneh, labneh, labneh dip, labneh recipe, Moroccan olive oil, pita chips, zaatar
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 440 kcal
Author Mahy


For the dip:

  • 2 cups labneh (store-bought or home-made) replace that with 3 cups yogurt to make it from scratch
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped pistachios (toasted preferably but optional)
  • 1 tablespoon chopped pitted Kalamata olives
  • pinch of red pepper flakes (optional)
  • 1/4 cup Zaatar spice
  • 2/3 cup Mina's Moroccan Olive oil extra virgin
  • 1/4 cup pomegranate seeds

For the Zaatar Pita Chips:

  • 2 large Pita breads (not Greek style) cut up into wedges
  • 2 tablespoons Zaatar spice
  • 1/4 cup Mina's Moroccan Olive Oil


  1. Start by Making the labneh. Use quality yogurt and mix that with salt.

    a big bowl of yogurt to be strained for labneh making
  2. A cheesecloth or ideally a pillow case is best used to strain the labneh.

    a pillowcase on a marble board which is the best way to make labneh!!
  3. Place the yogurt salt mix in the pillowcase.

    yogurt and salt added to the pillowcase to strain to make the labneh dip
  4. squeeze out as much moisture as possible .

    A hand squeezing the pillowcase very strongly to remove the water out of the yogurt
  5. place that over a sieve over a bowl and let it strain overnight or at least 8 hours.

    A sieve placed over a large bowl to help srain the yogurt to make labneh recipe
  6. The labneh cheese is ready when it's trained and dried out.

    the labneh cheese ready in a pillow and dried out perfectly
  7. Make the pita chips.

  8. Preheat the oven to 375 degrees F.

    Cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread.

  9. In a small bowl, mix the zaatar spice and olive oil.

    a spoon showing off moroccan olive oil blended with zaatar in a bowl
  10. Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 mins until crispy (keep an eye on them because they burn easily!)

    pita bread cut into wedges over a baking tray, brushed with zaatar olive oil and ready to bake for chips
  11. In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, zaatar spice, pepper flakes, zaatar and olive oil. Mix the topping ingredients well.
    bottle of moroccan olive oil near a bowl of zaatar
  12. Spread your labneh on a flat plate mounding the labneh to about an inch high.

    Finished labneh spread on a plate and ready for the topping
  13. Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
    A hand spooning over the toppings over the spread out labneh over a serving plate with the pita chips
  14. Serve with pita bread and some minty red tea.
    A plate of labneh dip topped with zaatar and a hand holding pita chips dipping it in the dip

Recipe Video

Recipe Notes


    • You can buy labneh at Middle Eastern Stores or make your own. To make your own follow step by step instructions above and video.
    • Always start with your favorite type of yogurt.
    • A pillowcase is best to strain the labneh, better than a cheesecloth.
    • Depending if you start with Greek yogurt or regular yogurt , you may need to strain it for 8-12 hours.
    • Salting the yogurt before straining is key.
    • Topping is to your taste--the combo of zaatar, mint, olives, pistachios and pomegranate is a contrast of sweet, salty, soft, chewy, crunchy and delicious.
    • Use Mina's Moroccan Olive oil for its' quality, taste and rich polyphenols. 
    • Make pita chips and store them in a ziploc ahead of time-- up to a week in advance.
    • You can opt for sa simple sat and olive oil flavored pita chip, it's still delicious!
    • See section on how else to serve labneh.
    • Labneh recipe keeps in the fridge for minimum of 2 weeks.
    • The pita chips keep for a week.
    • ENJOY

    Make this labbneh dip for your game day, potluck, snacks and more!

Nutrition Facts
Labneh Dip with Olive Topping
Amount Per Serving
Calories 440 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 25g
Cholesterol 3mg1%
Sodium 256mg11%
Potassium 261mg7%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 3g3%
Protein 10g20%
Vitamin A 514IU10%
Vitamin C 7mg8%
Calcium 310mg31%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.