Instant labneh and mango chutney dip

Labneh is a Lebanese version of strained yogurt, similar to Fage.

You can buy a 16 oz. container of labneh from Holy Land Deli, and, unlike Fage, it costs a mere $2.79.

I enjoy making this labneh dip that can be served with a variety of foods.  The Holy Land deli in Midtown Global Market sells “day old” flat breads for $1.99.  If you are like me, you have been known to eat 30 day-old bread.  I toasted Lebanese style pocket bread in a pan with olive oil, salt, pepper, and cayenne, which became delightfully crisp.

Last evening, I served this dip along with miniature, spicy samosas I heated in the oven.  This dip is also delicious when served with Kuku, an herby Persian egg bake.  I used this recipe from Chowhound.

Simple labneh and mango chutney dip
  • 8 oz of labneh
  • A few spoonfuls of spicy mango chutney to taste
  • Juice of half a lime
  • Handful of cilantro, finely chopped
  • Minced red onion to taste
  • Salt and pepper to taste
Mix and serve.
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1 Comment

  1. Yum! I tried Labneh for the first time with a Blue Apron recipe last summer and loved it! Ever since I’ve been looking for new recipes to try and this one looks like a winner. Any thoughts on what to substitute for the cilantro? I’m one of those with an extreme aversion to the herb (which is highly unfortunate since I live in Texas). I might just try to make it without. Thanks for the recipe share!

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