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Dill-Garlic Labneh with Crisp Crudités

Thick, tangy Greek-yogurt labneh swirled with fresh dill, garlic and olive oil, spread soft and scooped with crisp carrots, snow peas and crunchy pumpkin seeds. Nutrition leaves out the drained whey, estimated with USDA data.

Dill-Garlic Labneh with Crisp Crudités

Ingredients

  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat
  • ¼ tsp2 gSalt
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 1 clove3 gGarlicgrated
  • 1 tsp2 gLemon zest
  • 1 tbsp14 gOlive oil
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 4 medium240 gCarrotscut into sticks
  • 3¼ cups200 gSnow peasstrings removed
  • ½ tsp1 gBlack pepper

Steps

  1. Line a fine sieve with a double layer of cheesecloth or a clean thin towel and set it over a deep container that fits in your refrigerator, leaving space below for whey.
  2. Stir the salt into the cold Greek yogurt (plain, made from pasteurized milk with live cultures), then spoon the yogurt into the lined sieve and fold the cloth over the top.
  3. Cover the container and sieve with a lid or plastic wrap and place them straight into the refrigerator at 40°F (4°C) or below. Strain in the refrigerator for 24 hours; never leave it at room temperature. Cold straining lets the watery whey drip out while the cultured milk proteins stay behind as a thick, spreadable fresh cheese.
  4. Discard the drained whey. You'll have about 450 g of labneh, roughly 110 g (a generous 1/2 cup) per serving.
  5. Stir the dill, garlic, lemon zest and black pepper into the labneh until evenly flecked.
  6. Spread the labneh in a shallow bowl, make swirls with the back of a spoon, drizzle with the olive oil and scatter the pumpkin seeds on top.
  7. Serve right away with the carrot and snow peas for scooping. Keep leftovers covered in the refrigerator and eat within 5 days.

Contains: Milk.

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

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