Gluten-Free Labneh with Olive Oil
By the Gluten Free Recipes team ·
This creamy, tangy labneh is a delightful appetizer, drizzled generously with fragrant olive oil and finished with fresh herbs. Its smooth texture and bright flavors make it perfect for dipping and sharing.
At a glance: This easy party and appetizers recipe yields 8 servings in about 30 minutes (10 min prep, 20 min cook). It uses 7 ingredients — including thick greek yogurt, sour cream or thick coconut cream, extra virgin olive oil — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Labneh with Olive Oil: When preparing this party and appetizers recipe, exercise caution with all packaged ingredients, especially crackers, ensuring they are certified gluten-free to prevent cross-contamination. Store and prepare this dish in a clean environment free from gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Labneh with Olive Oil: This recipe is naturally free from gluten-containing grains, relying on dairy and olive oil as its base. Always ensure any added ingredients like crackers are certified gluten-free.
Ingredients
- 2 cups thick Greek yogurt (full-fat recommended)
- 1 cup sour cream or thick coconut cream (for dairy-free)
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 tbsp fresh herbs, finely chopped (such as parsley, chives, or mint)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 bag corn tortilla chips or certified GF crackers for serving
Instructions
- 1
In a medium bowl, combine the thick Greek yogurt and the sour cream (or coconut cream if making dairy-free). Stir vigorously until the mixture is smooth and creamy, about 2-3 minutes. This forms the base of your labneh dip.
- 2
Add the 2 tablespoons of extra virgin olive oil, the finely chopped fresh herbs, salt, and black pepper to the yogurt mixture. Continue to stir until all ingredients are well incorporated and the mixture has a uniform consistency and aroma, approximately another 2 minutes.
- 3
Taste the labneh mixture and adjust the seasoning as needed, adding more salt or pepper to achieve your desired flavor profile. The consistency should be thick and spreadable, similar to a very thick dip.
- 4
Transfer the labneh to a serving bowl or platter. Create a slight well in the center with the back of a spoon. Drizzle generously with additional extra virgin olive oil, allowing it to pool slightly in the well, about 5-7 minutes to allow flavors to meld.
- 5
Serve the gluten-free labneh immediately with warmed corn tortilla chips or your favorite certified gluten-free crackers. Offer fresh vegetable sticks like carrots or cucumber slices for a lighter dipping option, about 20 minutes total preparation time.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Full-fat yogurt produces a richer result; reduced-fat works fine in most recipes.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
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