Creamy Labneh and Cucumber Dip

Name: Creamy Labneh and Cucumber Dip
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (240 g) labneh (strained yogurt), cold; 1 medium (300 g) English cucumber, peeled, seeded, and coarsely chopped; 3 tablespoons (10 g) fresh dill, finely chopped; 2 (10 g) garlic cloves, minced or pressed; 2 tablespoons (30 ml) fresh lemon juice; 2 tablespoons (30 ml) extra-virgin olive oil; kosher salt, to taste; freshly ground black pepper, to taste; ½ teaspoon (1 g) sumac (optional garnish) (optional)

From the MyKitchenBank Kitchen

A silky, cool Middle Eastern dip made from strained yogurt (labneh) blended with fresh cucumber, aromatic dill, and garlic. The result is a creamy, tangy spread perfect for crudités, pita chips, or as a sauce for grilled vegetables and meats. Ready in minutes and best served chilled.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: 1½ cups (360 ml) dip, about 12 servings with pita or vegetables

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Steps

Before you start

Use store-bought labneh or prepare it 12 hours ahead by straining Greek yogurt through cheesecloth
Peel cucumber and remove seeds to prevent excess water diluting the dip
Have all ingredients cold before blending for the smoothest texture

1
Prepare the cucumber
- Cut the English cucumber in half lengthwise and use a small spoon to scrape out the seeds from both halves.
- Peel away the skin with a vegetable peeler or knife.
- Chop the seeded cucumber into 1-inch pieces.
- Pat dry with paper towels to remove excess moisture, which would thin the dip.
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Ready when: Cucumber is seeded, peeled, and patted dry
Tip: Removing seeds prevents the dip from becoming watery; English cucumbers have smaller seeds than regular cucumbers, making them ideal
2
Combine all ingredients
- Place the cold labneh, chopped cucumber, minced garlic, lemon juice, and olive oil into a food processor or blender.
- Add a pinch of salt and black pepper.
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Ready when: All ingredients are in the blender
Tip: Keep ingredients cold so the blending doesn't warm and thin the dip
3
Blend until smooth
- Pulse the food processor 5–6 times, then blend on low to medium speed for 30–45 seconds, stopping to scrape down the sides once.
- The dip should be creamy and smooth with tiny cucumber flecks visible, not a thin purée.
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Ready when: Dip is creamy and uniform, with no large chunks
Tip: Overblending breaks down labneh and can release liquid; stop as soon as the mixture is smooth
4
Fold in fresh dill
- Transfer the blended mixture to a medium bowl and gently fold in the chopped fresh dill with a spatula.
- Do not blend the dill in; hand-folding keeps it bright and textured.
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Ready when: Dill is evenly distributed throughout the dip
Tip: Reserve a small pinch of dill for garnish if desired
5
Taste and adjust seasoning
- Taste the dip and adjust salt, pepper, and lemon juice to your preference.
- If it tastes too thick, whisk in 1 tablespoon (15 ml) of water at a time.
- If too thin, add 1 tablespoon (15 g) more labneh.
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Ready when: Dip is properly seasoned and the consistency is creamy but spoonable
Tip: Taste as you go—acidity and salt levels matter greatly in this simple dip
6
Chill and serve
- Cover the dip and refrigerate for at least 30 minutes.
- Just before serving, drizzle with a touch more olive oil and sprinkle with sumac and a few dill leaves if desired.
- Serve with warm pita bread, vegetable crudités, or roasted vegetables.
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Ready when: Dip is cold and flavors have melded
Tip: The dip tastes better after chilling; the flavors deepen as they meld

Good to know

Tips

If labneh is not available, you can make it: strain full-fat Greek yogurt through cheesecloth in a fine-mesh sieve set over a bowl for 12 hours in the refrigerator until it becomes thick and spreadable
For a smoother dip, pass the blended mixture through a fine-mesh sieve after blending to remove any fibrous bits from the cucumber
This dip is excellent alongside grilled lamb, chicken kebabs, or roasted eggplant—serve as a cooling sauce
Make a batch of flavored labneh dip ahead of time and freeze portions (without the dill) in small glass jars; thaw in the refrigerator and add fresh dill just before serving

Make ahead

Prepare the dip up to 2 days ahead. Cover and refrigerate; stir gently before serving. Add the fresh dill no more than 4 hours ahead to keep it bright.

Storage & reheating

Room temperature: not recommended (contains dairy). Refrigerator: up to 4 days in an airtight container. Freezer: not recommended (labneh separates when thawed).

Substitutions

labneh (strained yogurt) → Greek yogurt (full-fat, strained through cheesecloth for 2 hours to remove whey). Will be slightly less thick; use 3/4 cup (180 ml) to compensate
fresh dill → fresh mint or a mix of parsley and mint. Changes the flavor profile but keeps the freshness and brightness
English cucumber → 1/2 cup (120 g) finely grated zucchini, squeezed dry in cheesecloth. Use less to avoid excess water; zucchini will give a slightly milder flavor
fresh lemon juice → lime juice or white wine vinegar (use 1 tablespoon / 15 ml). Vinegar is more acidic, so start with less and adjust to taste