This quick spicy labneh dip is ready in under five minutes and tastes fantastic. Tailor the heat to your preference and enjoy!
If you can’t find labneh at the store, it’s easy to make at home (see instructions below).
⭐Why you’ll love it
- Rich, tangy and slightly smoky with a touch of sweetness.
- Simple to make—impossible to mess up.
- Ready in minutes.
- Versatile: works as a dip, spread or sauce.
- No chopping required if you have a garlic press.
If you enjoy this dip, try my dill labneh with cucumber, the spicy crema that inspired this recipe, spicy miso sauce, or a spicy feta dip for more flavor ideas.
🛒Ingredients and substitutions
Honey: Labneh is quite tart, so a little honey balances the flavors. Use maple syrup or agave if you prefer; reduce the amount of agave and add to taste.
Hot sauce: Choose a vinegar-based hot sauce such as Tabasco, Frank’s RedHot, or Cholula. One tablespoon yields mild-to-medium heat; increase to taste. I don’t recommend Sriracha for this recipe.
Labneh: Store-bought labneh speeds things up, but homemade labneh is creamier and economical. Instructions to make it are below.
Smoked paprika: Use a good quality smoked paprika—Spanish pimentón de la Vera if you can—to add depth without overpowering the dip.
Garlic: Two large cloves are ideal; press or finely mince so the garlic blends smoothly.
See the recipe card at the bottom of this post for exact quantities.
👩🍳How to make it
Step 1: Press the garlic or finely grate and mince it. Put the garlic in a bowl with the remaining ingredients.
Step 2: Mix everything with a fork until smooth. Taste and adjust: more hot sauce for heat, more honey for sweetness. Serve immediately or refrigerate to let the flavors meld.
Hint: Warm honey for about 20 seconds in the microwave to make it easier to measure and mix.
💡How to make labneh
If labneh isn’t available, make it from full-fat unsweetened Greek yogurt, quark, or laban. Start with about 600 g (roughly 21 oz).
Stir in 1/8 teaspoon fine salt, then spoon the yogurt onto a fine mesh, cheesecloth, or a clean tea towel. Gather and tie the cloth, then let it drain over a bowl for 6–24 hours. You can drain it in a strainer or hang it from a spoon over a bowl. Save the whey if you like—it’s useful for cooking or freezing for later use.
🍽️Serving suggestions
- Serve as a dip with tortilla chips.
- Pair with fresh crudités.
- Spread on toast for a flavorful breakfast or snack.
- Add to sandwiches for creaminess and tang.
- Use inside quesadillas or as a finishing sauce.
For a finishing touch, drizzle olive oil over the dip and sprinkle a little smoked paprika or cracked black pepper on top.
❄️Storage
Store the dip in a sealed container in the refrigerator for up to four days. Chilling intensifies the flavor, so it may taste spicier after a day or two.
Freezing labneh is not recommended, as texture will be affected.
❓Frequently Asked Questions (FAQs)
Labneh is simply strained yogurt with a pinch of salt. It’s more concentrated than Greek yogurt, giving it a tangy, creamy texture.
Spiced labneh is labneh that has herbs, spices, or sauces stirred in. It doesn’t necessarily mean it’s very hot—flavors can be mild or bold depending on ingredients.
No. Labneh is creamier and tangier than feta and does not behave like cheese when heated—it can separate if exposed to high heat.
🥣Other dip recipes…
-
Herbed Cottage Cheese Dip (Boursin-style!)
-
Easy Naan Dipping Sauce
-
Easy Dill Labneh with Cucumber
-
Easy Greek Yogurt Apple Dip
Did you make this dish? Let me know how much you loved it with a star rating ⭐⭐⭐⭐⭐ and a comment below.
📖 Recipe
Quick Spicy Labneh Dip
Deirdre Gilna
Equipment
- 1 garlic press
- 1 medium mixing bowl
- 1 fork
- Measuring spoons
Ingredients
- 2 large garlic cloves
- 1–2 tablespoons hot sauce (vinegar-based)
- ½ teaspoon smoked paprika (preferably Pimentón de la Vera)
- 1 teaspoon honey
- 9 ounces labneh
Instructions
- Press or finely grate the garlic so no crunchy pieces remain.
- Combine the garlic with the labneh, hot sauce, smoked paprika and honey in a bowl. Mix thoroughly with a fork until smooth.
- Taste and adjust the hot sauce or honey as needed. Serve immediately or chill for at least 30 minutes to deepen the flavors.
Notes
The hot sauce should be vinegar-based (Tabasco, Cholula, Frank’s). Use 1 tablespoon for mild-medium heat, 2 tablespoons for more spice. Avoid Sriracha for this recipe.
If you can’t find labneh, strain Greek yogurt for at least six hours to make a thicker, labneh-like yogurt.
Nutrition
Let us know how it was!