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Creamy Labneh-Style Yogurt Dip with Peppers

A thick, tangy, plain strained-yogurt dip with a glossy olive oil swirl and a pinch of salt, served with crisp, sweet red and green bell pepper strips.

Creamy Labneh-Style Yogurt Dip with Peppers

Ingredients

  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • ½ cup120 gPlain yogurt, low-fat
  • 1 tbsp15 gOlive oil
  • 1½ tsp8 gLemon juice
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2 medium240 gRed bell pepperseeded and cut into strips
  • 1 medium120 gGreen bell pepperseeded and cut into strips

Steps

  1. Line a fine sieve with a paper towel or cheesecloth and set it over a bowl.
  2. In a separate bowl, stir together the Greek yogurt, plain yogurt, lemon juice and salt until smooth.
  3. Spoon the yogurt mixture into the lined sieve, cover and refrigerate for 2 hours to drain and thicken to a spreadable, labneh-like texture; discard the liquid.
  4. While the yogurt chills, seed the red bell pepper and green bell pepper, cut them into strips, and keep them cold.
  5. Spread the thickened yogurt in a shallow bowl, making swoops with the back of a spoon.
  6. Drizzle the olive oil over the dip and finish with the black pepper.
  7. Serve the dip right away with the red and green bell pepper strips for dipping.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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