Labneh with confit tomatoes and garlic

Name: Labneh with confit tomatoes and garlic
Yield: 6 - 8
Ingredients: 500 g full fat Greek style yoghurt; 1 tsp. salt; Any soft herbs you like, finely chopped (we used mint and dill); Cheese cloth; 350 mL extra-virgin olive oil; 1 head of garlic, cloves peeled; 250 g cherry tomatoes on the vine; Kalamata and green olives; Cucumber; Dill; Dukkah or alternative spice blend of your choice; Pickled chillies

Creamy, tangy and absolutely delicious

By Daniel HardingPublished: 18 December 2023

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Daniel Harding

Labneh is such a brilliant dip, and a great, lower-fat alternative to cream cheese. This recipe requires you to make your own labneh, which is essentially strained Greek-style yoghurt, resulting in a creamier and thicker yoghurt. However, you can buy shop-bought if you prefer.

We've topped ours with confit garlic and tomatoes, but you can serve with whatever you want including roasted chickpeas, honey, or shop-bought pesto.

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Yields:

6 - 8

Ingredients

For the labneh

500 g
full fat Greek style yoghurt
1 tsp.
salt
Any soft herbs you like, finely chopped (we used mint and dill)
Cheese cloth

For the confit garlic

350 ml
extra-virgin olive oil
1
head of garlic, cloves peeled
250 g
cherry tomatoes on the vine

To top

Kalamata and green olives
Cucumber
Dill
Dukkah or alternative spice blend of your choice
Pickled chillies

Directions

1. Step 1 To make your labneh, sprinkle the Greek yoghurt with salt and put into a cheese cloth / muslin. Tie it up and suspend it over a bowl for 24-48 hours in the fridge. Check after 24 hours to see if thick enough for your dip. Alternatively, buy good quality store made labneh
2. Step 2Preheat your oven to 200ºC (180ºC Fan). Place your tomatoes and garlic into a small tray and cover with ample oil to submerge everything, cook for 30-45 minutes until tender.
3. Step 3To serve, spoon your labneh into a wide dish, carefully lift your cherry tomatoes and garlic into the centre and dress with the other items around the outside.