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Labneh and olive dip
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Labneh and olive dip

Labneh and olives are a classic Middle Eastern pairing, and this creamy, tangy labneh dip with a flavorful olive topping takes it to the next level. Quick to make, fresh, and full of texture, it’s perfect for breakfast, brunch, or any gathering. Serve it with toasted bread, pita, or crackers for a dip everyone will love!
Course dip
Cuisine Middle Eastern
Keyword labneh and olive dip
Prep Time 10 minutes
Assembling 5 minutes
Total Time 15 minutes
Servings 8 People

Ingredients

First layer

  • 1 cup labneh

Second Layer

  • 1/2 cup sliced olives green, black,Kalamata or mix
  • 1/4 cup chopped walnuts
  • 1/4 cup pomegranate seeds
  • 1 mini red sweet pepper finely diced (or 2 tbsp sun-dried tomatoes)
  • 1 tbsp chopped fresh parsley
  • 1 tbsp zaatar
  • 1 tbsp pomegranate molasses or balsamic glaze
  • 2 tbsp olive oil + more for topping
  • 1/2 tsp salt
  • 1/2 tsp chili flakes or hot pepper paste to taste
  • 1 small garlic clove minced

For serving

  • Baguette or pita bread
  • Olive oil for brushing
  • Zaatar optional, for sprinkling

Instructions

  • Spread the labneh in a thin layer on a serving plate and set aside.
  • Prepare the olive mixture:
  • Finely chop the olives, walnuts, parsley, and dice the red pepper.
  • Add everything to a bowl:
  • Olives, walnuts, parsley, red pepper, pomegranate seeds, zaatar, salt, chili, olive oil, pomegranate molasses, and minced garlic. Mix well.
  • Spoon the olive mixture into the center on top of the labneh. Drizzle with more olive oil.
  • Prepare the bread:
  • Slice baguette into thin slices or cut pita into triangles.
  • Brush with olive oil on both sides and sprinkle with zaatar if desired.
  • Toast in the oven or air fryer until golden and crispy.
  • Serve and enjoy!

Notes

  • Labneh consistency: For a thicker, creamier dip, strain yogurt for a few hours or overnight before using.
  • Olives: Use your favorite type — green, black, Kalamata, or a mix — depending on the flavor you prefer.
  • Nuts: Walnuts add crunch, but you can substitute almonds, pistachios, or pine nuts.
  • Sweet & tangy element: Pomegranate seeds add color and freshness, but you can also use finely diced cherry tomatoes or roasted red peppers.
  • Zaatar and olive oil: Don’t skip them! They bring that authentic Middle Eastern flavor and richness to the dip.
  • Spice level: Adjust chili flakes or hot pepper paste according to your taste. Omit for a mild version.
  • Serving: Assemble the dip just before serving if you want it to look fresh. Labneh can be spread in advance, but drizzle olive oil and top the olive mixture last minute.
  • Make ahead: You can prepare the labneh and topping separately up to a day in advance. Combine before serving.
  • Bread or crackers: Toasting makes a huge difference — it adds crunch and prevents sogginess when scooping the dip.