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Garlicky Labneh-Style Yogurt Dip with Toast

A thick, tangy strained yogurt dip pooled with olive oil and a whisper of garlic, scooped up with warm, crunchy whole wheat toast points.

Garlicky Labneh-Style Yogurt Dip with Toast

Ingredients

  • 14 oz400 gPlain Greek yogurt, nonfat
  • 1 clove3 gGarlicfinely grated
  • 2 tsp10 gLemon juice
  • ¼ tsp1.5 gSalt
  • 2 tbsp24 gOlive oildivided
  • ¼ tsp0.5 gBlack pepper
  • 6 slices192 gWhole-wheat breadcut into triangles

Steps

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, stir the Greek yogurt with the garlic, lemon juice and salt until smooth and thick; set aside so the garlic mellows.
  3. Lay the bread triangles on a baking sheet and brush them with half of the olive oil.
  4. Bake the toast for 8 to 10 minutes, turning once, until golden and crisp.
  5. Spread the yogurt dip into a shallow bowl, swirling a well in the center with the back of a spoon.
  6. Drizzle the remaining half of the olive oil into the well and sprinkle the dip with the black pepper.
  7. Serve the dip with the warm toast for scooping.

Contains: Milk, Gluten. Some brands contain egg, soy.

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

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