Think of this elegant, labneh, feta and cucumber dip as a centerpiece for your next party, it is casual yet impressive without working too hard, take a moment to recognize just how spectacular it looks, and it tastes just as it looks.
Take your labneh to the next level by adding feta to it!
Labneh provides a smooth and silky base for the feta; they compliment each others in terms of texture and flavor. To enrich the flavors, I added garlic, walnuts, dried mint, cucumber shaves and pomegranate seeds.
Rolling the cucumber shaves is a work of art!
The dip literally takes 5 minutes to whip up, the only work of art that may take time is rolling the cucumber shaves. Keep it for holidays and entertainment when you need an eye-catching celebratory dip to wow your guests. The sesations of flavors are so contrasting: Fresh, vivid, tangy and sweet. Serve it with pita bread, crackers or even chips.
You will need those ingredients to make the labneh, feta and cucumber dip:
- Labneh: Use our homemade labneh recipe or use a quality store-bought variety.
- Feta: Use goat cheese feta for better flavor.
- Cucumbers: Use Lebanese cucumbers, also known as Persian cucumbers; they are smaller and sweeter and are known for their crisp texture and smaller seeds.
- Garlic: You just need 1 crushed garlic clove.
- Walnuts: I love walnuts in this dip, but you can certainly skip them if you need to keep it nut-free.
- Olive oil: To add a depth of flavor.
- Pomegranate seeds: Add a burst of favored sweet contrast to the dip.
Why you will love this dip?
- It has a greeable contrast of tangy, sweet and savory, and you can’t go wrong with this fun flavorful dip
- It is visually appealing by its vibrant colors and creative cucumber rolls, making it a creative plating technique.
- It is so easy to put together, yet far away from boring.
Let’s get started!
Crumble the feta cheese and mix together with labneh, walnuts, garlic and dried mint, using a hand blender pulse until creamy Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin strips, pat them dry with paper towel, roll the slice up and do the same with the rest of the slices; decorate the labneh-feta dip with the cucumber rolls.
Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin shaves, pat them dry with paper towels.
Storage: Leftovers can be refrigerated in a covered with cling film for up to 1 day.
Sensational labneh recipes
- How to make labneh from scratch
- Labneh balls (yogurt balls)
- Labneh with garlicky cherry tomatoes and dukkak
- Labneh stuffed grape leaves
- Labneh tomatoes and pomegranate salad
You might like to learn about our 13 dips from Lebanon and the Middle East
Follow us on TikTok
If you make Hadia’s Lebanese Cuisine “labneh, feta and cucumber dip” kindly rate the recipe and leave a comment below. This will be helpful for future readers and if you snapped some photos, share them on Facebook, I would love to see your creations.
Let’s stay in touch
If you like seeing my recipes subscribe via email or, connect with me on my social media platforms
Facebook, Instagram, YouTube , Pinterest and TikTok!
Labneh, Feta and Cucumber Dip
Description
Ingredients
- 500 grams/ 1 lb 2 oz labneh
- 250 grams/ 9 oz goat feta cheese
- 2 garlic cloves
- 1 teaspoon dried mint
- 3 tablespoons extra virgin olive oil
- 10 Lebanese cucumbers
- 1/2 cup pomegranate seeds
- 2 tablespoons olive oil
Instructions
- Crumble the feta cheese and mix together with labneh, walnuts, garlic and dried mint, using a hand blender pulse until creamy.
- Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin shaves, pat them dry with paper towels.
- Transfer the labneh and feta dip to a large shallow plate and roll the slices up and put them atop of the labneh-feta dip in a circular pattern (I used both flesh and cucumber peels) to create a contrast of colors.
- Decorate with pomegranate seeds, drizzle with extra virgin olive oil upon serving, enjoy it with pita bread, crackers, pita toasts or chips.
