10-Minute Whipped Labneh Dip with Tomatoes and Olives

This creamy labneh dip combines tangy whipped labneh with warm cherry tomatoes, briny olives, garlic, thyme, and za’atar. It’s a vegetarian appetizer that comes together in just 10 minutes. 

An Easy Labneh Dip with Warm Olives

Labneh is a thick, tangy Middle Eastern yogurt cheese, and I love how easily it takes on bold flavors. For this quick dip, I whisk it with lemon zest until creamy, then spoon warm cherry tomatoes and two kinds of olives over the top.

I first got the idea for warming olives at a local Italian pizzeria, where they served wood-fired olives as an appetizer. Brilliant on their own, but even better, I thought, over cool, creamy labneh.

Garlic and thyme perfume the warm olive oil, while za’atar and red pepper flakes add an earthy, zippy finish. The contrast between the cool labneh and warm, briny topping makes this simple dip feel extra special, with very little effort.

You can start with homemade or store-bought labneh. A very thick whole-milk Greek yogurt will also work, though the finished dip will have a slightly softer consistency.

Labneh Dip Ingredients

This simple labneh dip gets bold flavor from a mix of fresh ingredients and Mediterranean pantry staples:

• Kosher salt: A generous pinch seasons the whipped labneh.
• Labneh: This thick, tangy Middle Eastern yogurt cheese forms the creamy base. You can use 2 cups of homemade labneh or good-quality store-bought labneh.
• Lemon zest: The zest of one lemon lifts the rich labneh without thinning its texture.
• Extra virgin olive oil: Whisk a small amount into the labneh to make it smooth and creamy, then gently warm more for the tomato and olive topping. Use a flavorful extra virgin olive oil, as its character will come through in the finished dip.
• Garlic and fresh thyme: Gently warming these flavor-makers in the olive oil gives the topping a savory, aromatic base. Watch the garlic carefully so it turns just golden without burning.
• Cherry tomatoes: The tomatoes soften and begin to burst in the skillet, releasing some of their sweet juices into the warm olive oil.
• Za’atar: This earthy, nutty za’atar spice blend gives the topping a distinctly Mediterranean flavor.
• Crushed red pepper flakes: A small amount brings gentle heat to balance the cool, creamy labneh.
• Green and Kalamata olives: Use a mixture for the best contrast. Green olives add a firm bite, while Greek Kalamata olives bring a rich, fruity flavor.
• Fresh parsley: A final sprinkle adds freshness and color.

How to Make Labneh Dip

This whipped labneh dip comes together in four simple steps. Have your ingredients ready before you begin, as the warm topping cooks quickly. 

• Whip the labneh. Add 2 cups of labneh and the zest of one lemon to a mixing bowl. Season with a generous pinch of kosher salt. Whisk gently while slowly drizzling in about 1 tablespoon of extra virgin olive oil. Continue whisking until creamy and fluffy, then set aside or refrigerate for later.
• Warm the garlic and thyme. Heat 1/4 cup extra virgin olive oil in a small skillet over medium-low heat. Add the sliced garlic and 2 to 3 sprigs of thyme. Cook for about 1 minute, watching carefully so the garlic turns just golden. Remove and discard the garlic.
• Cook the tomatoes and olives. Add 1 cup of cherry tomatoes to the skillet and increase the heat to medium. Cook until the tomatoes soften and begin to burst. Season with 1 teaspoon za’atar and crushed red pepper flakes, then add 1/2 cup of green and Kalamata olives. Cook for 30 seconds, just until the olives are warmed through.
• Assemble and serve. Spread the whipped labneh in a serving bowl. Spoon the warm olive oil, tomatoes, and olives over the top. Finish with fresh parsley and more thyme, if you like. Serve immediately with homemade pita chips or your favorite crackers.

Tips for the Best Whipped Labneh

• Start with thick labneh. Homemade labneh gives this dip its richest, creamiest texture, but a good store-bought option also works. If the labneh is thin or watery, the warm topping may make the dip runny.
• Add the olive oil slowly. Drizzle the oil into the labneh as you whisk rather than pouring it in all at once. Stop when the mixture looks creamy and fluffy.
• Keep an eye on the garlic. Warm it gently over medium-low heat and remove it as soon as it turns golden. Burned garlic will make the olive oil taste bitter.
• Do not cook the tomatoes into a sauce. They should soften and burst just enough to release some of their juices while still holding their shape.
• Warm the olives briefly. They need only about 30 seconds in the skillet. The goal is to warm them through without making them overly soft.
• Serve the dip right away. This labneh dip is at its best when the creamy base is still cool, and the tomato and olive topping is warm.

Can You Substitute Greek Yogurt for Labneh

Yes. If you cannot find labneh, you can make this dip with a good-quality, very thick whole-milk Greek yogurt. The tomatoes, olives, and za’atar pair well with Greek yogurt too, but the finished dip will have a softer consistency. 

Greek yogurt is strained to remove some of its whey, while labneh is strained even further until it becomes thick and spreadable, almost like a soft cheese. For the closest result, choose the thickest Greek yogurt you can find.

What to Serve with Labneh Dip

Serve this labneh dip as soon as you add the warm tomato and olive topping. Scoop it up with homemade pita bread, pita chips, or your favorite crackers.

For a party, make it the centerpiece of a Mediterranean mezze platter with fresh vegetables and other small bites. Add creamy homemade hummus and crispy falafel to round out the spread.

Make Ahead and Storage

You can whip the labneh with the lemon zest, salt, and olive oil ahead of time and keep it covered in the refrigerator. Wait to cook the tomato and olive topping until just before serving so you do not lose the contrast between the cool labneh and warm topping.

Once assembled, this labneh dip is best enjoyed immediately. Refrigerate leftovers in an airtight container for up to 3 days. If it’s summertime, use the leftovers to make my Mediterranean-style tomato sandwich.

More Mediterranean Dips and Appetizers

Sides and Small Plates

Roasted Beets with Labneh and Chives

Appetizer and Mezze

Whipped Ricotta Dip with Pistachios, Olives, and Harissa Oil

Dips and Condiments

Haydari (Turkish Yogurt Dip with Garlic and Herbs)

Sides and Small Plates

Baba Ganoush Recipe