Gluten Free Labneh (Lebanese Yogurt Dip)

Updated: Jun 10, 2020

Feta cheese, greek yogurt, Za'atar, and olive oil are all combined to create a tangy yet refreshing Middle Eastern dip.

This refreshing dip is healthy, easy to make, goes well with veggies, and... it is truly flavorful!

Instead of getting some store-bought dip loaded with preservatives and chemicals, try this traditional Lebanese dip and let it become a favorite for healthy snacks or at parties!

Labneh is the perfect mate for Falafel and Palestinian Chicken Wings.

Let's make it!

Prep time: 10 minutes to 48 hours

Cooking time: 0

Serves 10 to 15 people

You will need a piece of cheesecloth to strain the yogurt unless you are able to buy it already strained.


  • 32 oz. of plain Greek yogurt

  • 6 oz. feta crumbles (drained)

  • 1 tablespoon of Za'atar

  • Olive oil

  • 2 cloves of garlic (peeled and minced)

  • the grind of 1 lemon

  • 1 teaspoon of salt

Homemade Za'atar

  • 1 tablespoon of dried oregano,

  • 1 tablespoon of sumac

  • 1 tablespoon of thyme

  • 1 tablespoon of marjoram

  • 1 tablespoon of sesame seeds

Process all together in the blender


Step 1: Strain the Yogurt

  1. Mix the yogurt and the salt.

  2. Place the cheesecloth in a colander suspended above a bowl.

  3. Add the yogurt. Fold the cheesecloth over the yogurt and squeeze hard. You will see a lot of liquid will drain from it. Discard the excess liquid and set yogurt aside in a mixing bowl.

For a thicker drained yogurt: once you place it in the cheesecloth, let it rest covered and suspended in colander over a bowl in the refrigerator for 48 hours, then remove from the refrigerator, drain and discard the excess liquid, place yogurt on a plate, and let it dry out for about 6 hours.

Step 2: Making the Labneh

  1. Place drained yogurt in a non-reactive mixing bowl.

  2. Add the crumbled feta cheese, garlic, salt to taste, and the lemon grind. Mix well. Transfer dip to a serving dish.

  3. Sprinkle a generous amount of olive oil over the dish and garnish with the Za'atar.

  4. Serve and enjoy!!!

Printable PDF with recipe below.

Download PDF • 30.35MB

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