Garlic Pepper Labneh

Yield: Makes 1 cup (250 mL) or 8 (2 tbsp/30 mL) servings.

Enjoy labneh, a thick, tangy Middle Eastern yogurt, seasoned simply with crushed red pepper, black pepper and garlic, then topped with some herbs and a drizzle of good olive oil. It’s a great dip for bread and veggies. For more recipes, check out

Recipe and Photo Courtesy of McCormick Canada


1 cup (250 mL) labneh

1⁄2 tsp (2 mL) McCormick Gourmet Coarse Ground Black Pepper

1⁄2 tsp (2 mL) Club House Crushed Red Pepper

1⁄4 tsp (1 mL) Club House Garlic Powder

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) chopped fresh cilantro or mint (or a combination of both)


  1. Mix labneh and spices in small bowl until well blended.
  2. Drizzle with olive oil and sprinkle with cilantro. Serve with fresh or toasted pita bread.

Labneh is a Middle Eastern fresh cheese that is made from strained yogurt. It is served as a dip or spread for pita or other bread at any meal. Find it in the dairy or specialty cheese section of some supermarkets, gourmet cheese stores or Middle Eastern markets.

If prepared labneh is unavailable, make your own. Line a strainer with a few layers of cheesecloth or muslin. Place strainer in a deep bowl. Mix 2 cups (500 mL) plain Greek-style or regular full-fat yogurt and 1⁄2 tsp (2 mL) salt. Spoon into lined strainer. Fold up ends of cheesecloth. Let stand in refrigerator 12 to 18 hours. Spoon drained yogurt into small bowl, discarding liquid. Add 2 tbsp (30 mL) sour cream. Continue as directed in recipe.

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