Labneh dip with calabrian chiles and fresh herbs

By Chef Curtis Stone
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Labneh is a fresh cheese popular in the Middle East and becoming more and more popular in Australia. It is made by straining yoghurt to remove the whey, leaving behind a versatile ingredient with the consistency of cream cheese and the tang of yoghurt. It can be bought in good grocery stores, but it is also super easy to make at home. And, it makes a fantastic, fancy looking dip, perfect for a group of friends in need of something little to whet their appetite for lunch. This is my Labneh with Calabrian Chiles and Fresh Herbs. Dip can be made up to 8 hours ahead, covered and refrigerated.



  • 1 1/4 cups labneh
  • 1/3 cup olive oil
  • 1 tablespoon chopped Calabrian chilies in oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 teaspoon chopped fresh tarragon
  • 1 tsp each finely chopped fresh oregano, rosemary, sage, thyme
  • 1 teaspoon Aleppo pepper
  • 1 lemon, zested, juiced


  1. In small bowl, mix labneh, oil, chilies, herbs, Aleppo pepper, lemon zest, and 4 tsp lemon juice. Season with salt, pepper, and more lemon juice, if desired.

Watch The Social Daily at 1pm ET on CTV