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Cilantro Labneh with Roasted Garlic

  • Author: Carol Green


Labneh, the classic Middle Eastern dip made from strained yogurt, takes on a new spin in this bright dip with cilantro and roasted garlic.


1          quart Whole Milk Yogurt or Greek Yogurt

1          bunch Cilantro, washed, hard stems removed

1          sprig Mint, finely chopped

1          whole head Garlic

2          tablespoons Apple Cider Vinegar

2          tablespoons Olive Oil

1          teaspoon Salt

1/2       teaspoon Paprika

Special Equipment Needed:

  • Food Processor or Blender
  • Fine Strainer
  • Cheesecloth or square of cotton, approximately 30 x 30”


  • Line the strainer with the cheesecloth and place over a jug or bowl, add the yogurt and allow to strain for at least two hours until all the whey has separated.
  • Wrap the whole head of garlic loosely in foil and bake at 350F for 20 minutes. Allow to cool, break apart the garlic and peel.
  • Place the strained yogurt and all the ingredients in a food processor or blender.
  • Blend using the pulse mode until all the ingredients are blended but the labneh still has texture.
  • Taste for seasoning, refrigerate until ready to serve.