12 Delicious Labneh Lebanese Cream Cheese Recipes

You’re about to discover the creamy, dreamy world of Labneh, Lebanon’s gift to your kitchen! Whether you’re spreading it on toast for a quick breakfast or dolloping it onto salads for a tangy twist, these 12 Labneh recipes will transform your meals from ordinary to extraordinary. Dive into our roundup and let your taste buds embark on a delicious journey they won’t forget!

Labneh Lebanese Cream Cheese and Honey Toast

Here’s a simple yet elegant breakfast that combines creamy, tangy labneh with the sweetness of honey on crisp toast. Perfect for a quick morning treat or a sophisticated brunch option.

Ingredients

• 1 cup labneh (Lebanese cream cheese)
• 4 slices artisanal sourdough bread, 1/2 inch thick
• 2 tbsp high-quality honey
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt

Instructions

1. Preheat a cast-iron skillet over medium heat until a drop of water sizzles upon contact, about 2 minutes.
2. Brush both sides of each sourdough slice lightly with extra-virgin olive oil.
3. Toast the bread in the skillet for 2-3 minutes per side, until golden brown and crisp. Tip: Press down gently with a spatula for even browning.
4. Spread 1/4 cup of labneh evenly on each toast slice while still warm. Tip: The warmth helps the labneh soften slightly for a smoother spread.
5. Drizzle 1/2 tbsp of honey over each labneh-covered toast. Tip: Use a spoon to create thin, even streams of honey for a professional presentation.
6. Sprinkle a pinch of flaky sea salt over each toast to enhance flavors.

Unbelievably creamy labneh contrasts beautifully with the crunch of toasted sourdough, while honey adds a delicate sweetness. Serve with fresh figs or a sprinkle of za’atar for an extra layer of flavor.

Spicy Labneh Lebanese Cream Cheese Dip

Unleash a burst of Middle Eastern flavors with this Spicy Labneh Lebanese Cream Cheese Dip, a creamy, tangy base elevated with a kick of heat. Perfect for dipping or spreading, it’s a versatile addition to any appetizer spread.

Ingredients

• 2 cups labneh (strained yogurt)
• 1 tbsp extra virgin olive oil
• 1 tsp crushed red pepper flakes
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1 tbsp fresh lemon juice
• 1 tbsp fresh mint, finely chopped

Instructions

1. In a medium mixing bowl, combine labneh, olive oil, crushed red pepper flakes, ground cumin, smoked paprika, minced garlic, and sea salt. Stir until fully incorporated.
2. Add fresh lemon juice to the mixture, stirring gently to maintain the dip’s creamy texture.
3. Fold in the finely chopped fresh mint, ensuring even distribution throughout the dip.
4. Transfer the dip to a serving bowl, cover, and refrigerate for at least 1 hour to allow flavors to meld.
5. Before serving, drizzle with a small amount of extra virgin olive oil and a sprinkle of crushed red pepper flakes for garnish.

Bright and creamy with a subtle smokiness, this dip pairs wonderfully with warm pita bread or fresh vegetables. For an extra layer of flavor, top with a sprinkle of za’atar or serve alongside grilled meats.

Labneh Lebanese Cream Cheese Stuffed Peppers

Zesty and vibrant, these stuffed peppers combine creamy labneh with the smoky sweetness of roasted bell peppers for a dish that’s as visually appealing as it is delicious.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup labneh (Lebanese cream cheese)
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh mint leaves, finely chopped

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place bell pepper halves on the prepared baking sheet, cut side up. Drizzle with 1 tbsp olive oil and season with sea salt and black pepper.
3. Roast in the preheated oven for 15 minutes, or until peppers begin to soften.
4. In a mixing bowl, combine labneh, smoked paprika, minced garlic, and chopped mint. Mix until well incorporated.
5. Remove peppers from oven. Carefully fill each half with the labneh mixture, dividing evenly.
6. Return to oven and bake for an additional 10 minutes, or until the filling is slightly set and peppers are tender.
7. Drizzle with remaining 1 tbsp olive oil before serving.

Best served warm, the peppers offer a delightful contrast between the creamy, tangy labneh and the sweet, charred edges of the pepper. For an extra layer of flavor, garnish with a sprinkle of za’atar or a handful of pomegranate seeds.

Labneh Lebanese Cream Cheese and Olive Tapenade

Savor the creamy tang of labneh paired with the bold flavors of olive tapenade in this simple yet sophisticated dish. Perfect for spreading on warm pita or as a dip for fresh vegetables, it’s a versatile addition to any meal.

Ingredients

• 2 cups whole milk yogurt, strained for 24 hours
• 1/2 cup Kalamata olives, pitted and finely chopped
• 1 tbsp capers, drained and minced
• 1 garlic clove, minced
• 2 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 1/2 tsp freshly ground black pepper

Instructions

1. Line a fine-mesh sieve with cheesecloth and place over a bowl. Spoon yogurt into the sieve, cover with plastic wrap, and refrigerate for 24 hours to strain.
2. In a medium bowl, combine Kalamata olives, capers, minced garlic, olive oil, lemon zest, and black pepper. Mix well to blend flavors.
3. Transfer the strained yogurt (now labneh) to a serving dish. Use the back of a spoon to create a shallow well in the center.
4. Spoon the olive tapenade into the well of the labneh, spreading slightly towards the edges.
5. Drizzle with additional olive oil and sprinkle with extra lemon zest for garnish, if desired.

The labneh should be thick and spreadable, with a slight tang that complements the salty, briny tapenade. Serve alongside crusty bread or as part of a mezze platter for a shareable appetizer.

Labneh Lebanese Cream Cheese Pancakes

Absolutely delightful for a weekend brunch, these Labneh Lebanese Cream Cheese Pancakes blend creamy tanginess with fluffy texture. A must-try for cheese lovers.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup labneh (Lebanese cream cheese)
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup whole milk
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together sifted flour, sugar, baking powder, baking soda, and sea salt.
2. In another bowl, combine labneh, lightly beaten eggs, whole milk, melted clarified butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium-low heat (325°F) and lightly grease with clarified butter.
5. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve immediately with a drizzle of honey or a dollop of labneh on top for extra creaminess.

Notably, these pancakes boast a unique creamy center with a perfectly golden exterior. Pair them with fresh berries or a sprinkle of za’atar for a Middle Eastern twist.

Labneh Lebanese Cream Cheese and Za’atar Flatbread

Delight in the creamy tang of labneh paired with the earthy zest of za’atar on a crisp flatbread. This dish combines simplicity with bold flavors for a quick, satisfying meal.

Ingredients

• 1 cup labneh (Lebanese cream cheese)
• 2 tbsp za’atar spice blend
• 1/4 cup extra virgin olive oil
• 1 tsp flaky sea salt
• 1 lb pre-made pizza dough, room temperature

Instructions

1. Preheat oven to 450°F. Place a pizza stone or baking sheet inside to heat.
2. On a floured surface, roll out the pizza dough to a 12-inch circle, 1/4-inch thick. Tip: For extra crispiness, prick the dough lightly with a fork.
3. Brush the dough evenly with 2 tbsp of olive oil, leaving a 1/2-inch border.
4. Sprinkle 1 tbsp of za’atar over the oiled dough, followed by a pinch of flaky sea salt.
5. Transfer the dough to the preheated pizza stone or baking sheet. Bake for 10-12 minutes until golden and puffed. Tip: Rotate the flatbread halfway through for even baking.
6. Remove from oven and let cool for 2 minutes. Spread labneh evenly over the flatbread.
7. Drizzle with remaining olive oil and sprinkle with remaining za’atar and sea salt. Tip: For added texture, garnish with fresh herbs or a sprinkle of sumac.

Perfectly crisp with a creamy center, this flatbread offers a delightful contrast. Serve warm, cut into wedges, alongside a fresh salad for a light lunch.

Labneh Lebanese Cream Cheese and Cucumber Sandwiches

Ready to elevate your sandwich game? Labneh Lebanese Cream Cheese and Cucumber Sandwiches offer a refreshing twist with creamy texture and crisp freshness.

Ingredients

• 1 cup labneh (Lebanese strained yogurt)
• 1/2 English cucumber, thinly sliced
• 4 slices whole grain bread
• 1 tbsp extra virgin olive oil
• 1/2 tsp za’atar
• Sea salt, to taste

Instructions

1. Spread 1/4 cup labneh evenly on each slice of whole grain bread.
2. Layer thinly sliced English cucumber over the labneh on two slices of bread.
3. Drizzle 1/2 tbsp extra virgin olive oil over the cucumbers on each sandwich.
4. Sprinkle 1/4 tsp za’atar and a pinch of sea salt over the cucumbers on each sandwich.
5. Top with the remaining slices of bread, labneh side down, to form sandwiches.
6. Cut each sandwich diagonally for easy serving.

Perfect for a light lunch, these sandwiches boast a creamy labneh paired with the crunch of cucumber, elevated by the aromatic za’atar. Serve with a side of mixed greens for a complete meal.

Labneh Lebanese Cream Cheese and Beetroot Salad

Unveil the vibrant flavors of the Middle East with this simple yet elegant dish, combining creamy labneh with earthy beetroot for a refreshing salad.

Ingredients

• 1 cup labneh (Lebanese cream cheese)
• 2 medium beetroots, roasted and diced
• 1 tbsp extra virgin olive oil
• 1 tsp za’atar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh mint leaves, finely chopped

Instructions

1. Preheat oven to 400°F. Wrap beetroots in aluminum foil and roast for 45 minutes until tender. Tip: Pierce beetroots with a fork to check doneness.
2. Once cooled, peel and dice the beetroots into 1/2-inch cubes.
3. In a mixing bowl, combine labneh, olive oil, za’atar, sea salt, and black pepper. Whisk until smooth.
4. Gently fold in diced beetroots and mint leaves into the labneh mixture. Tip: For a smoother texture, blend half of the beetroots before folding in.
5. Chill the salad in the refrigerator for 30 minutes before serving to enhance flavors. Tip: Serve on a bed of arugula for added peppery notes.

Kickstart your meal with this dish, where the creamy tang of labneh meets the sweet earthiness of beetroot, creating a harmonious blend. Perfect as a dip or spread, its vibrant color and refreshing taste make it a standout addition to any table.

Labneh Lebanese Cream Cheese and Walnut Rolls

Oozing with creamy tanginess and a satisfying crunch, these rolls blend traditional Lebanese flavors with a modern twist. Perfect for a quick snack or an elegant appetizer, they’re irresistibly good.

Ingredients

– 1 cup labneh (Lebanese cream cheese)
– 1/2 cup finely chopped walnuts
– 1 tbsp extra virgin olive oil
– 1 tsp za’atar
– 1/2 tsp sea salt
– 1 package (16 oz) phyllo dough, thawed
– 1/2 cup clarified butter, melted

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, mix labneh, walnuts, olive oil, za’atar, and sea salt until well combined.
3. Lay one sheet of phyllo dough on a clean surface. Brush lightly with clarified butter.
4. Place another sheet on top, brush with butter, and repeat for a total of 3 layers.
5. Spread 2 tbsp of the labneh mixture along the long edge of the phyllo stack.
6. Roll the phyllo tightly around the filling, sealing the edge with a bit of butter.
7. Cut the roll into 2-inch pieces and place seam-side down on the baking sheet.
8. Repeat with remaining phyllo and filling.
9. Bake for 15-20 minutes, until golden and crisp.
10. Let cool for 5 minutes before serving.

With a creamy center and a crispy exterior, these rolls offer a delightful contrast. Serve them warm with a drizzle of honey for a sweet and savory treat.

Labneh Lebanese Cream Cheese and Mint Yogurt Sauce

Mouthwatering and versatile, this Labneh Lebanese Cream Cheese and Mint Yogurt Sauce combines creamy textures with refreshing flavors.

Ingredients

• 2 cups whole milk yogurt, strained for 24 hours
• 1/4 cup fresh mint leaves, finely chopped
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 small garlic clove, minced

Instructions

1. Line a fine-mesh sieve with cheesecloth and place over a deep bowl.
2. Add the whole milk yogurt to the sieve, cover with plastic wrap, and refrigerate for 24 hours to strain.
3. Transfer the strained yogurt (labneh) to a mixing bowl. Discard the liquid.
4. Add the finely chopped mint, extra virgin olive oil, sea salt, black pepper, and minced garlic to the labneh.
5. Mix all ingredients until fully incorporated. Tip: For a smoother texture, use a whisk.
6. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld. Tip: Chilling enhances the mint’s freshness.
7. Before serving, drizzle with additional olive oil if desired. Tip: Serve at room temperature for optimal creaminess.

Velvety and rich, this sauce boasts a tangy depth from the labneh, brightened by the mint. Perfect as a dip for warm pita or a dollop on grilled meats.

Labneh Lebanese Cream Cheese and Tomato Bruschetta

Here’s how to make Labneh Lebanese Cream Cheese and Tomato Bruschetta. Hearty and fresh, this dish combines creamy labneh with ripe tomatoes on crispy bread.

Ingredients

• 1 cup labneh (Lebanese cream cheese)
• 2 medium heirloom tomatoes, finely diced
• 1/4 cup extra-virgin olive oil
• 1 tbsp za’atar
• 1/2 tsp sea salt
• 1 baguette, sliced into 1/2-inch thick pieces
• 1 garlic clove, halved

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer.
2. Toast baguette slices in oven for 5-7 minutes until golden and crisp. Tip: Watch closely to prevent burning.
3. Rub each toasted baguette slice with cut side of garlic clove for subtle flavor.
4. In a bowl, combine diced heirloom tomatoes, 2 tbsp olive oil, and sea salt. Let sit for 5 minutes to meld flavors.
5. Spread 1 tbsp labneh on each baguette slice. Tip: Use the back of a spoon for an even layer.
6. Top labneh with tomato mixture. Drizzle with remaining olive oil and sprinkle za’atar over top. Tip: Add za’atar just before serving to maintain its aroma.

Serve immediately for optimal texture contrast. The creamy labneh pairs perfectly with the juicy tomatoes and crunchy bread. Try garnishing with fresh mint leaves for a vibrant touch.

Labneh Lebanese Cream Cheese and Avocado Smoothie

Just when you thought smoothies couldn’t get any creamier, this Labneh Lebanese Cream Cheese and Avocado Smoothie proves otherwise. Perfect for a quick breakfast or a refreshing snack.

Ingredients

• 1 cup Labneh Lebanese cream cheese
• 1 ripe avocado, peeled and pitted
• 1/2 cup whole milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Ice cubes, as needed

Instructions

1. In a blender, combine 1 cup Labneh Lebanese cream cheese and 1 ripe avocado, peeled and pitted.
2. Add 1/2 cup whole milk to the blender for a smoother consistency.
3. Pour in 1 tbsp honey and 1/2 tsp vanilla extract for sweetness and flavor.
4. Blend on high speed for 30 seconds, or until the mixture is completely smooth.
5. Add ice cubes as needed and blend again for an additional 15 seconds for a chilled texture.
6. Tip: For a thicker smoothie, freeze the avocado for 30 minutes before blending.
7. Tip: Adjust honey according to preference, but remember Labneh is tangy.
8. Tip: Serve immediately to prevent the avocado from oxidizing and changing color.

Makes a velvety smooth smoothie with a rich, tangy flavor from the Labneh balanced by the creamy avocado. Try garnishing with a drizzle of honey and a sprinkle of crushed pistachios for added texture and flavor.

Conclusion

How delightful it is to explore the versatility of Labneh through these 12 Lebanese cream cheese recipes! Whether you’re spreading, dipping, or dolloping, each dish promises a taste of Middle Eastern charm right in your North American kitchen. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your culinary adventures with us on Pinterest. Happy cooking!