10 Minute Mediterranean Whipped Labneh Dip

This post is sponsored by Pearls Olives. All opinions are my own.

Mediterranean whipped labneh dip, the new favorite party dip!

If you’re looking for another quick, no-stress appetizer or party dip, that will wow everyone’s tastebuds like my baked brie with jam, you’ve come to the right place! Homemade labneh is whipped to fluffy perfection with zesty lemon, then topped with a warm, garlicky, somewhat spicy olive oil sauce with tomatoes and two kinds of my favorite Pearls Specialties Olives (crunchy garlic-stuffed green queen olives and Greek Kalamata olives). I was first turned on to the idea of warmed olives at a local Italian pizzeria where they serve woodfire-baked olives as an appetizer. Brilliant on their own, but even better when I tried them on top of labneh (or a very thick and creamy Greek yogurt of your choice). This festive, next level labneh dip takes less than 10 minutes to put together, but let me tell you, it will be devoured even faster! You all know I’m obsessed with homemade labneh, which really takes only two ingredients to make: yogurt and salt. But if you want to try this recipe with store-bought labneh or even a quality really thick Greek yogurt it will work! The topping is what makes it extra special.

Pearls Olives over labneh!

For this labneh dip recipe, I reached for my stash of Specialties Pearls Olives. I love Pearls Olives because they’re always so flavorful and firm. I wanted two different flavors in this recipe, so I used both the garlic hand-stuffed Queen olives, and pitted Kalamata Greek olives. The Queen olives are firm and crunchy, and the addition of garlic cloves means they’re simply bursting with flavor. Pearls Specialties Kalamata Greek olives are buttery and have a wine-like, fruity flavor. Combined with the creamy whipped labneh, the warmed olive oil with olives, tomatoes, and a dash of za’atar add depth of flavor and a beautiful festive look with very little effort. And if you love this recipe, try my other version with Roasted Beets.

Ingredients you’ll need to make this homemade dip

Labneh, homemade or store-bought Lemon zest Extra virgin olive oil Fresh garlic Fresh thyme Cherry tomatoes Za’atar Crushed red pepper flakes Pearls Olives (I used Specialties Garlic Stuffed and Kalamata, but feel free to use whatever olives you have on hand) Fresh parsley, for garnish

How to make this whipped labneh dip with tomatoes and olives

This simple labneh dip takes three key steps to make:

Whip the labneh. Combine 2 cups of labneh with zest of one lemon and season with kosher salt. Whisk gently and drizzle just a little bit of olive oil until as you whisk until the labneh is creamy and fluffy. Make the warmed olive oil, tomatoes, and olive sauce. In a skillet, warm about 1/3 cup of good extra virgin olive oil. Add some sliced garlic and fresh thyme and cook briefly over medium-low heat. (Garlic should be just golden). Remove the garlic and discard. Then, turn up the heat to medium and add the tomatoes and a good pinch of za’atar and red pepper flakes. Add the Pearls Specialties Olives (the garlic hand-stuffed queen olives and the Greek kalamata olives) and cook briefly until the olives are warm. Assemble the labneh dip. Spoon the whipped labneh into a serving bowl and top with the warmed olive oil, tomatoes, and olives. Garnish with a sprinkle of parsley and more fresh thyme. Serve with your favorite crackers of pita chips!

Labneh vs. Greek yogurt

Homemade labneh is yogurt cheese that can be made ahead of time by straining plain whole milk yogurt until thick and creamy. If Greek yogurt is strained yogurt, then labneh is extra strained yogurt, if that makes sense. Like I mentioned earlier, you can make this dip with quality, very thick Greek yogurt. Using Greek yogurt as a substitute for labneh in this recipe will have a different consistency, but the idea will still work.

Leftovers and storage

Once dressed in the warmed olive oil sauce, this whipped labneh is best enjoyed immediately, but leftovers will keep in an airtight container for two to three days (vs. plain homemade labneh, which can be stored in the fridge for a couple of weeks).