Creamy Garlic Yogurt Dip (Labneh)
Prep time
Total time
This Creamy Garlic Yogurt Dip is thick, tangy, savory and perfect for chip and veggie dipping. It makes a delicious appetizer, side or thick dip sauce. Make sure to use homemade vegan yogurt *that is unsweetened* for this Creamy Garlic Yogurt Dip.
Recipe type: Appetizer
Serves: 1½ cups labneh
  • 2½ cups Vegan Yogurt - *unsweetened*
  • ¾ tsp sea salt
  • ½ tsp garlic salt
  • ¼ tsp garlic powder
  • ¼ - ½ tsp lemon juice (optional)
  • sprinkle of dried mint
  1. Place a colander in a large pot. Position the colander so the bottom is not touching the bottom of the pot (this is so the liquid of the yogurt can drain out). Place two layers of cheese cloth in the colander.
  2. Scoop yogurt in the cheese cloth. Tie the cheese cloth at the top to form a little yogurt "parcel". Leave the yogurt to drain from 12 - 24 hours until a lot of the liquid from the yogurt has strained. The longer you leave the yogurt, the thicker the dip will be. After the yogurt has strained, give it a little squeeze to get the excess liquid out.
  3. Scoop the yogurt into a little bowl. Add sea salt, garlic salt and garlic powder (and optional lemon juice). Taste and adjust salt or garlic to taste. Garnish with dried mint
Recipe by Ceara's Kitchen at