Mezze
Sun-dried Tomato & Labneh Dip
Creamy labneh topped with chopped sun-dried tomatoes, olive oil, lemon and herbs for an easy mezze dip.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
From Toula's table
The labneh softens the concentrated flavour of the tomatoes while keeping their savoury depth at the centre of the dish.
Method
Step by step
- 1
Spread the labneh in a shallow bowl.
- 2
Mix the chopped sun-dried tomatoes with olive oil, lemon zest, lemon juice, garlic and dried thyme.
- 3
Spoon the tomato mixture over the labneh and finish with chili flakes if using. Serve with warm bread.
Toula Tip
Chop the tomatoes finely so every scoop gets both labneh and tomato.
Serving suggestion
Serve as mezze, in sandwiches or alongside grilled vegetables.
Storage
Keep covered and refrigerated for up to 2 days. Stir gently before serving again.
Substitutions
Thick Greek yogurt can replace labneh. Add chopped olives for a saltier variation.
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