Labneh (also known as labane, lebni, labne, or lebnah) is made by straining yogurt even more than Greek yogurt, which results in a thick, spreadable consistency. It’s so dense and creamy that it’s often referred to as “yogurt cheese.” It can be made from cow, goat, or sheep’s milk.
How to Make Everything Bagel Dip with Labneh
- Make the dip. In a medium bowl, mix 1 (16-ounce) container of labneh with 2 tablespoons of your favorite everything bagel seasoning and 2 tablespoons of minced chives until combined. Season to taste with kosher salt.
- Garnish and serve. Spread the seasoned labneh mixture evenly over a serving platter or shallow bowl. Sprinkle with an additional 2 teaspoons of everything bagel seasoning and 1 tablespoon minced chives. Drizzle with 1 1/2 tablespoons extra-virgin olive oil and serve with bagel chips or fresh vegetables.
3 Tips for Making Labneh Dip
- Don’t oversalt the dip. Labneh is seasoned with salt during the straining process to help draw out moisture; however, the salt level in labneh varies. Season your labneh to taste, depending on the type of labneh you purchase and the dip you are making. Everything bagel seasoning often contains a generous amount of salt, so for this version you probably won’t need much additional salt.
- You can thin it out. If your labneh is too thick, add a little water, a teaspoon at a time, until you reach the desired consistency (but remember the thicker consistency is what makes it so special, so don’t add too much).
- Use it for more than just dipping. Use any leftover dip to spread on a toasted bagel for breakfast, a cucumber and lox sandwich, or a tomato sandwich.
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