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Creamy herbed white sauce in a jar surrounded by garlic, cucumbers, bread and crackers.
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5 from 1 vote

Easy Dill Labneh with Cucumber

Delicious thick creamy tart labneh paired with dill, cucumber, garlic and olive oil for a refreshing dip or spread.
Prep Time15 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Fusion, Lebanese,, Levantine
Diet: Vegetarian
Servings: 8 people
Calories: 57kcal
Author: Deirdre Gilna

Equipment

  • 1 vegetable peeler or knife
  • 1 box grater
  • 1 mixing bowl
  • 1 garlic press or knife
  • 1 knife (for chopping herbs)

Ingredients

  • 1 English cucumber (medium)
  • 2 cloves garlic (large)
  • 1.5 Tablespoons fresh dill, chopped
  • 1 Tablespoon olive oil (extra-virgin or virgin)
  • ¼ teaspoon fine table salt
  • 16 ounces labneh
US Customary - Metric

Notes

If you can't get an English cucumber, you can use other types of cucumbers, but you will probably need to remove the seeds if they ae large.
The garlic must be very finely minced, it's best to use a garlic press.
If you can't find labneh you can just strain Greek yogurt overnight and use that instead (full instructions further up on this post).

Nutrition

Serving: 0.5cups | Calories: 57kcal | Carbohydrates: 4g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 138mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.2mg