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This labneh dip is the perfect appetizer. Topped with sweet roasted peppers and spiced olive oil, this creamy dip is going to be the star of your table.
Mediterranean and Middle Eastern cuisines offer a variety of dips that are light and so flavorful. From classic hummus and baba ganoush to muhammara, you can find all kinds of delicious dips throughout the region – many of which you can find packaged in your local supermarket or can make fresh at home using my recipes! Today I’m going to show you how to make labneh dip with roasted Sweet S’NAPSTM, a tasty creamy dip that’s just perfect with some lavash or pita as a quick starter.
Table of Contents
Thank you Nature Fresh Farms for sponsoring this post.
Recipe Highlights
Cultural Influence: Middle Eastern
Preparation Technique: Roasting
Suitable for: Vegetarian
Signature Taste: Tangy with a hint of sweetness
Skill Level Required: Beginner-friendly
Labneh Dip Ingredients
- Peppers: I used Nature Fresh Farms’ Sweet S’NAPS peppers which are perfect for this recipe. They are so light and crunchy, bursting with flavor and come in many colors which make this dip super vibrant and beautiful. These are also delicious to snack on fresh.
- Olive oil: Use olive oil to roast the peppers and make the spiced oil for the topping.
- Labneh: Essentially, labneh is a Middle Eastern yogurt cheese made from straining yogurt for a few hours until it’s very thick and spreadable. You can use my homemade labneh recipe to make it at home or purchase some at your local Middle Eastern or Mediterranean store.
- Garlic: Use one to two cloves of garlic depending on your preference. It’s best to grate it so it combines with the labneh well.
- Spices: You need a combination of Aleppo pepper, dried mint, salt and pepper.
- Walnuts: For a bit of crunch and nutty flavor that would complement the sweet roasted pepper.
- Parsley: Used for garnish, also adds a touch of freshness. You can use dill, green onions or cilantro if desired.
How To Make Labneh Dip
Step 1: Prepare the peppers
Preheat the oven to 450 degrees F. Wash and dry the peppers thoroughly. Place them on a baking sheet and drizzle with olive oil.
Step 2: Roast the Sweet S’NAPS peppers
Roast the peppers at 450 degrees F for about 20 minutes. The skin will become just a bit blistered and the peppers will be soft. Let them cool for a few minutes so you can handle them.
Step 3: Chop the peppers
Once the peppers are cool enough to handle, slice the top and remove the seeds. Then chop the roasted Sweet S’NAPS into small pieces.
Step 4: Prepare the labneh
Place the labneh in a bowl. Add in the grated garlic, dried mint, salt and pepper. Using a spoon, mix it completely.
Step 5: Make the topping
Preheat some olive oil in a pan over medium heat. Add the dried mint, Aleppo pepper and chopped walnuts. Cook for about 5 minutes and remove from the heat.
Step 6: Assemble
Spread the labneh mixture in your desired platter or bowl. Top with chopped roasted peppers and finish with spiced olive oil and walnuts. Garnish with chopped parsley.
Serving Suggestions
Serve this labneh dip as an appetizer or part of a mezze platter with some kind of bread such as lavash, barbari, pita or even my easy no knead bread.
Storage
Store the leftovers in an airtight container and refrigerate for up to 3 days. It’s best to let the dip sit on the counter for a few minutes before serving.
I don’t recommend freezing labneh dip since the texture would become grainy and the flavor won’t be as good.
Variations
Here are a few suggestions to customize this homemade labneh dip to your liking:
- Spices: Use a variety of spices including paprika or zaatar in the labneh if desired.
- Herbs: You can mix labneh with different herbs such as chopped dill, tarragon or parsley.
- Nuts: Instead of walnuts, use slivered almonds, pine nuts or chopped hazelnuts.
Frequently Asked Questions
Yes, you can use a stand mixer or an electric handheld mixer to whip the labneh and then top it with the roasted peppers.
Greek yogurt has more moisture compared to labneh, however, you can use it to make this dip. If doing so, pour the Greek yogurt into a cheese cloth placed over a colander and let it strain for 2 hours.
More Tasty Dips To Try
Dips and Spreads
Best Whipped Feta Recipe
Dips and Spreads
Tirokafteri (Greek Spicy Feta Dip)
Appetizers
Creamy Whipped Ricotta
Dips and Spreads
Roasted Garlic Hummus
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Labneh Dip with Roasted Peppers
Ingredients
Roasted Peppers
- 12 oz Nature fresh Farms Sweet S’NAPS Peppers
- 2 tbsp olive oil
Labneh Dip
- 2 cups labneh
- 1 clove garlic , grated
- 1 1/2 tsp dried mint
- 1//2 tsp kosher salt
- 1/4 tsp black pepper
Spiced Olive Oil and Walnuts
- 4 tbsp olive oil
- 2 tsp dried mint
- 1 tsp Aleppo pepper
- 1/3 cup chopped walnuts
Garnish
- 1/4 cup chopped parsley
Instructions
- Preheat the oven to 450 degrees F. Wash and dry the Sweet S’NAPS peppers and place them on a baking sheet. Drizzle with the olive oil and roast them in the oven for 20 minutes until they are tender. Let them cool for a few minutes.
- Meanwhile, mix the labneh with the garlic, dried mint, salt and pepper.
- Once the peppers are cool enough to handle, remove the top and the seeds, then chop them into small pieces.
- To make the spiced oil and walnuts, heat the olive oil in a pan over medium heat. Add the dried mint, Aleppo pepper and walnuts and cook for about 5 minutes.
- Spread the labneh dip in your desired serving bowl or platter. Top with chopped roasted sweet snaps and spiced olive oil and walnuts. Finish with chopped parsley.
Video
Notes
- Serve this dip with fresh bread such as pita, lavash, barbari or no knead bread.
- Use slivered almonds, pine nuts or chopped hazelnuts instead of walnuts if desired.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just saw these peppers in the store for the first time last week. Now I have a great reason to buy them, so I will try this after my next grocery day. Thanks!
Such a fantastic appetizer! I love all those flavors, especially from the roasted sweet peppers. Yum!
This was fantastic! Loved it.
Oh wow, I absolutely love this Labneh Dip with Roasted Peppers! It’s good and refreshing.
This will be a new dip for me, but WOW! I’m practically drooling. It looks incredible and I can’t wait to sample it.
so hot and spicy, enjoyed it.