Breakfast & Brunch, Christmas Corner, Recipes, Sides, Salads & Starters, Uncategorised
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Labneh Dip

Creamy lebanese tangy labneh dip is a must this holiday season and honestly any time this works perfectly! Super easy to make this dip is a beautiful starter, hope you give it a try!!


  • 1/2 kg Labneh
  • 1 big red bell pepper, charred, peeled and roughly chopped
  • 1 cup sundried tomatoes in oil, strained very well and finely chopped (optional)
  • 3 spring onions, finely chopped
  • 1/2 cup black olives, pitted and chopped
  • 1/2 cup green olives, pitted and chopped
  • 3/4 cup fresh origano, finely chopped
  • 1 tablespoon of Sumac
  • Extra virgin olive oil


  • Cut the bell pepper in half, place on a baking tray skin side up, sprinkle some salt and drizzle some olive oil and place in the oven till skin in nice and charred.
  • Take pepper out of the oven, place in a bowl and cover tightly with some plastic wrap and leave for about 15 minutes. This will make peeling the pepper much easier.
  • In the meantime place in a bowl the Labneh, sundried tomatoes (if using), spring onions, olives & origano.
  • Peel the pepper and roughly chop it. Add this to the rest of the ingredients in the bowl.
  • Mix well to incorporate everything together.
  • Spread the labneh on a plate and sprinkle the sumac on top and generously drizzle with extra virgin olive oil.
  • Serve with nice crusty bread.

Buon Appetito!

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