Labneh with Garlic and Herbs
Serves: 4 to 6
Serve the dip with fresh vegetables or pita chips. The dip will keep well in the refrigerator for up to one week (and tastes even better with each passing day).
  • 1 cup labneh
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 small clove garlic, minced, or ¼ teaspoon granulated garlic powder
  • 10 fresh mint leaves, finely chopped
  • 1 tablespoon finely chopped fresh dill
  • Big pinch of kosher salt
  • Few grinds black pepper
  • Several leaves dried mint
  1. In a small bowl, combine all of the ingredients except the dried mint. Taste and adjust the seasonings as needed. Spoon the dip into a small serving bowl and crush the dried mint leaves over the top before serving.
Recipe by Rose Water & Orange Blossoms at