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Labneh Dip with Zaatar Pistachio Mint Olive Topping. This the BEST lightest and most flavorful way to do a DIP! Use Greek yogurt for a quick substitute, and pile up the sweet, crunchy, spicy,toasty and salty--ABSOLUTELY delicious! Get the recipe for this dip, Zaatar chips and labneh from scratch! www.twopurplefigs.com

Labneh Dip with Zaatar Pistachio Mint Olive Topping

You simply cannot miss out on this Mediterranean Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with fresh pomegranate seeds and served with zaatar pita chips - this easy labneh dip is the perfect appetizer or can be served as part of a mezze platter!

Course Appetizer, Snack
Cuisine Mediterranean, Middle Eastern
Keyword labneh, labneh dip, labneh recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 294 kcal
Author Mahy


For the dip:

  • 2 cups labneh (store-bought or home-made) or Greek Yogurt
  • 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
  • 1/3 cup good quality extra virgin olive oil
  • 1/4 cup pomegranate seeds

For the Zaatar Pita Chips:

  • 3 large pita pocket breads (not Greek style) cut up into wedges
  • 2 tablespoons Zaatar spice
  • 2 Tablespoons olive oil


  1. Preheat the oven to 375 degrees F. Start by making the Zaatar Pita Chips, 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. In a small bowl, mix the zaatar spice and olive oil.
  2. 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!)
  3. 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.
  4. Spread your labneh (or Greek yogurt) on a flat plate mounding the labneh to about an inch high.
  5. Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
  6. Serve with pita bread and some minty red tea.

Recipe Notes

  • If you cannot find labneh and don't want to make it yourself, use your favorite brand of Greek yogurt and mix it with an extra 1/4 teaspoon of salt!
  • Serve this Labneh Dip with Zaatar Pita Chips (follow instructions listed under "How to Serve")
Nutrition Facts
Labneh Dip with Zaatar Pistachio Mint Olive Topping
Amount Per Serving
Calories 294 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Cholesterol 3mg1%
Sodium 303mg13%
Potassium 182mg5%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 3g3%
Protein 10g20%
Vitamin A 60IU1%
Vitamin C 1.5mg2%
Calcium 127mg13%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.