Labaneh Dip

This labaneh dip recipe is a creamy, flavorful Middle Eastern appetizer made with tangy labaneh, fresh arugula, roasted red peppers, lemon, and olive oil. Inspired by the flavors I grew up enjoying in Jordan, this simple dip is perfect for sharing with family and friends.

Labaneh Dip

Velvety, tangy labneh folded with sweet smoky red peppers and peppery arugula, finished with a bright splash of lemon and a rich drizzle of extra virgin olive oil—pure Mediterranean indulgence in every scoop.

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Prep Time 10 minutes mins

Chilling time 15 minutes mins

Total Time 25 minutes mins

Servings: 8

Course: Appetizer, dip, Side Dish

Cuisine: jordanian, Middle Eastern

Calories: 133

Ingredients Instructions

Ingredients

  

• 16 oz Cream labneh
• ½ cup Fresh arugula, finely chopped
• ¼ cup Roasted red pepper, diced (Drained and patted dry.)
• ½ tsp fresh lemon juice
• Garlic, finely minced (A small pinch, finely minced)
• 2 tbsp Extra virgin olive oil

Method

 

1. Combine the base: In a medium bowl, add the labneh, chopped arugula, diced roasted red pepper, lemon juice, minced garlic, and 1 tablespoon of the olive oil.
2. Mix: Fold gently with a spatula or spoon until all ingredients are evenly distributed throughout the labneh.
3. Chill (Optional): Cover and refrigerate for 15 to 30 minutes to allow the subtle garlic and lemon flavors to meld into the creamy base.
4. Garnish & Serve: Transfer to a wide serving bowl. Use the back of a spoon to create a few shallow swirls on top, drizzle with the remaining 1 tablespoon of olive oil, and garnish with extra chopped arugula or diced pepper if desired. Serve chilled or at room temperature with warm pita chips, crisp cucumbers, or crusty bread.

If you enjoyed this creamy Labaneh Dip, try my Authentic Hummus recipe for another delicious Middle Eastern appetizer.