Dessert

Mediterranean Labneh Dip Recipe

Name: Mediterranean Labneh Dip Recipe
Prep time: 10 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 12 oz labneh; 2-3 tbsp olive brine (adjust to taste); 1½ tbsp vodka (optional); 1 lemon (zest only); ½ tsp white pepper; ½ tsp garlic powder; 1 tsp onion powder; Salt (to taste); 1 jar Castelvetrano olives (pitted); 1 oz caviar; 1 drizzle olive oil; Chives (chopped, for topping); Chips (for serving)

ByMaya Arden January 8, 2026January 8, 2026

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Introduction

This Mediterranean Labneh Dip is a creamy, tangy delight perfect for any gathering. Enhanced with olive brine and a hint of lemon zest, it’s both refreshing and flavorful. Topped with caviar-stuffed olives, it makes an elegant appetizer that’s simple to prepare.

The image shows a shiny silver oval dish filled with a white creamy base spread evenly on the bottom. On top of the cream, there are evenly spaced green olives, each hollowed out and topped with small dark brown caviar pearls. The olives appear glossy and are sprinkled with finely chopped green herbs and black pepper. A layer of golden olive oil pools around the edges of the cream, adding a shiny richness to the dish. The background features a white marbled surface with some blurred fresh green herbs and a container in the back. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz labneh
2-3 tbsp olive brine (adjust to taste)

1½ tbsp vodka (optional)
1 lemon (zest only)

½ tsp white pepper
½ tsp garlic powder

1 tsp onion powder
Salt (to taste)
1 jar Castelvetrano olives (pitted)

1 oz caviar
1 drizzle olive oil
Chives (chopped, for topping)

Chips (for serving)

Instructions

Step 1: Combine the labneh, olive brine, vodka (if using), lemon zest, white pepper, garlic powder, and onion powder in a bowl. Stir well and taste, then add salt as needed.
Step 2: Cover the dip and refrigerate for 30 minutes to allow the flavors to meld.

Step 3: Prepare the olives by slicing a small piece off the bottom of each so they can stand upright. Carefully fill each olive with caviar.
Step 4: Pipe or spoon the chilled labneh dip onto a serving plate or shallow bowl. Arrange the caviar-stuffed olives over the top, drizzle with olive oil, and sprinkle with chopped chives.
Step 5: Serve immediately with your favorite chips for dipping.

Tips & Variations

Use fresh lemon zest for a brighter flavor and avoid zesting the bitter white pith.
Substitute vodka with a splash of white wine for a different twist.
For a spicier version, add a pinch of crushed red pepper flakes to the dip.

If you can’t find Castelvetrano olives, green olives or other mild olives make a good alternative.

Storage

Store any leftover labneh dip in an airtight container in the refrigerator for up to 2 days. The flavor may intensify as it sits. It’s best enjoyed chilled and fresh — avoid storing the olives with the dip to keep their texture. Reheat is not recommended; simply serve cold.

How to Serve

A white plate holds a dish with a base layer of white creamy sauce spread thinly, topped with a golden yellow olive oil drizzle around the edges. On top of this sauce, there are three rows of green olives, each with a pile of small, dark brown spheres resembling caviar placed on them. The plate is sprinkled with finely chopped green herbs and light black pepper. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip dairy-free?

Traditional labneh is dairy-based, but for a dairy-free option, try using a thick plant-based yogurt or cashew cream as a substitute. Keep in mind this will change the flavor and texture slightly.

What can I use if I don’t have caviar?

If caviar isn’t available or preferred, small dollops of finely chopped pickled capers or a savory fish roe alternative can provide a similar salty touch to the stuffed olives.