Quick Spicy Labneh Dip with Chili Oil and Herbs

This quick spicy labneh dip comes together in under five minutes and tastes delicious. Adjust the heat to your liking and enjoy!

A small glass jar with creamy pink sauce on a beige background.

If you can’t find labneh in stores, it’s easy to make at home — instructions are included below.

⭐ Why you’ll love it

Simple and delicious — bright, tangy, and creamy.
Impossible to mess up even for beginner cooks.
Ready in about five minutes with minimal prep.
Versatile: use it as a dip, spread, or sauce for many dishes.
If you have a garlic press, prep is even faster — no chopping required.

🛒 Ingredients and substitutions

Labelled ingredients including honey, hot sauce, smoked paprika, labneh and garlic.

Honey: Labneh is tangy, so a touch of honey balances the flavors. Use any honey you like, or substitute maple syrup or a little agave syrup. If using agave, start with less and add to taste.

Hot sauce: Choose a vinegar-based hot sauce for best flavor. One tablespoon gives a mild to medium heat level; increase to taste. Avoid thick, sweet chili sauces like Sriracha if you want the bright vinegar tang.

Labneh: Store-bought labneh saves time, but homemade labneh from strained full-fat Greek yogurt is creamier and economical. A short section below explains how to make it.

Smoked paprika: Use a good quality smoked paprika (pimentón) for aroma and color. The smoked flavor complements the tangy yogurt and hot sauce.

Garlic: Two large cloves are ideal. Pressing the garlic yields a smoother texture and disperses flavor evenly.

See the recipe card below for exact quantities.

👩‍🍳 How to make it

A glass bowl with thick white creamy liquid, and dark red powder.

Step 1: Press or finely grate the garlic so the pieces are very small. Place the garlic in a medium bowl with the other ingredients.

Pinkish creamy white sauce in a glass bowl.

Step 2: Mix thoroughly with a fork until smooth and evenly colored. Taste and adjust: add more hot sauce for heat or more honey for sweetness. Serve immediately or chill to let flavors meld.

Hint: Warm the honey briefly to thin it and make it easier to measure and mix — 10–20 seconds in short bursts works well.

💡 How to make labneh

If labneh isn’t available, you can make it easily from full-fat unsweetened Greek yogurt, quark, or thick laban. Start with about 600 g (roughly 21 oz) of yogurt.

Stir in about 1/8 teaspoon fine salt, then pour the yogurt onto a fine mesh lined with cheesecloth, a clean tea towel, or a nut milk bag. Gather the edges and tie or secure so the yogurt can drain.

Let it drain for 6–24 hours in the fridge, suspended over a bowl or placed in a strainer. The longer it drains, the thicker and creamier the result. Save the drained whey for other uses if you like, or discard it.

Garlic, toasts and olive oil surrounding a small glass jar with an orange-pink sauce in it.

🍽️ Serving suggestions

Serve as a dip for tortilla chips or pita chips.
Pair with fresh crudités like carrots, cucumber, and bell pepper.
Spread on toast or bagels for an easy snack or breakfast.
Add to sandwiches as a creamy, tangy condiment.
Use as a finishing spread for quesadillas, grain bowls, or roasted vegetables.

Finish with a drizzle of olive oil and a sprinkle of smoked paprika or cracked black pepper for a polished presentation.

❄️ Storage

Store the dip in a sealed container in the fridge for up to four days. Flavors will intensify the longer it chills. Freezing is not recommended because the texture will change.

❓ Frequently Asked Questions (FAQs)

What is labneh made of?

Labneh is strained yogurt with a bit of salt. It’s thicker and tangier than Greek yogurt because more whey has been removed.

What is spiced labneh?

Spiced labneh is simply labneh with added seasonings or sauces. It may be mildly spiced or quite hot depending on the ingredients.

Is labneh similar to feta?

No. Labneh is creamy and spreadable with a tangy yogurt flavor. Feta is a crumbly brined cheese with a firmer texture and different flavor profile.

🥣 Other dip recipes

Herbed Cottage Cheese Dip (Boursin-style)
Easy Naan Dipping Sauce
Easy Dill Labneh with Cucumber
Easy Greek Yogurt Apple Dip

If you make this dip, please leave a star rating and a comment — all feedback is welcome.

📖 Recipe — Quick Spicy Labneh Dip

Square close up of pink-orange thick sauce in a glass jar with toasted bread stuck in it.

Quick Spicy Labneh Dip

A bright, tangy, and slightly smoky labneh dip that takes about five minutes to make with minimal ingredients.

Prep Time: 5 mins

Total Time: 5 mins

Servings: 4

Calories: approx. 48 kcal per serving

Equipment

Garlic press or grater
Medium mixing bowl
Fork for mixing
Measuring spoons

Ingredients

2 large cloves garlic, pressed or very finely minced
1–2 tablespoons vinegar-based hot sauce (adjust to taste)
1/2 teaspoon smoked paprika
1 teaspoon honey (or maple syrup)
9 ounces (about 250 g) labneh

Instructions

Press or finely grate the garlic so there are no large pieces.
Combine the garlic, hot sauce, smoked paprika, honey, and labneh in a medium bowl.
Mix thoroughly with a fork until smooth and evenly combined. Taste and adjust seasoning, adding more hot sauce for heat or honey for sweetness.
Serve immediately or chill at least 30 minutes to allow flavors to meld. Garnish with a drizzle of olive oil and a sprinkle of smoked paprika if desired.

Notes

Use a vinegar-based hot sauce for the best bright flavor. One tablespoon is mild-medium; two tablespoons increases the heat considerably. If using store-bought labneh, choose full-fat for best texture; homemade labneh made by straining Greek yogurt for at least six hours works wonderfully.

Nutrition (approx. per serving)

Serving size: 1/4 cup • Calories: 48 kcal • Carbohydrates: 4 g • Protein: 7 g • Fat: 0.3 g • Sodium: 109 mg