Quick Labneh, Revisited: Greek Yoghurt Dip with Olive Oil

🗓 02.10.26

Real labneh is yoghurt strained for a day or more. This is the quick version, for everyday rhythms: thick Greek yoghurt does the straining for you, and it is on the table in about half an hour.

Ingredients

  • 500 g natural Greek yoghurt
  • A squeeze of lemon
  • Good salt
  • Half a clove of garlic
  • 3 tablespoons OLYFO Gold Extra Virgin Olive Oil

Method

  1. Stir the lemon and the salt through the yoghurt.
  2. Push the half clove of garlic into the middle, cover, and leave it in the fridge for 20 to 30 minutes. Lift the garlic out.
  3. Spread the yoghurt across a wide, shallow bowl with the back of a spoon and make a well in the middle.
  4. Fill the well with the olive oil – properly, not a drizzle.

Serve with warm bread, crackers or raw vegetables. It goes first.

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