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This Mediterranean labneh dip appetizer is savory, smooth, creamy, and bright from the olive brine and lemon, making it the perfect base for the Castelvetrano olives and caviar on top.
This dip came together during a moment when I needed something quick but still special. I decided to use it for “Just A Bite” ep. 12. It’s one of those dishes that immediately catches people’s attention. It looks fancy but takes almost no effort, and it’s always fun to serve.
Why You’ll Fall For This Dip
You’ll fall for this dip because it’s incredibly creamy, bright, and full of flavor without feeling heavy. The labneh mixes with olive brine and lemon to give you a tangy, savory base that tastes fresh and balanced. The olives and caviar add a little pop of salt and texture that makes every bite interesting. It’s easy to make ahead, it holds well in the fridge, and it feels special without requiring any effort.
Table of Contents
Prep Your Mediterranean Labneh Dip
The Labneh Dip
| Labneh | Olive Brine | Vodka (Optional) | Lemon | White Pepper | Garlic Powder | Onion Powder | Salt |
Mix all the ingredients together, taste, and add salt as needed. Place your piping bag into a tall cup with the edges folded over the rim, then spoon the labneh mixture inside. Seal the bag and chill for at least 30 minutes. This deepens the richness and lets the labneh thicken slightly. This Mediterranean labneh dip is the best party appetizer because you can make it up to a day ahead. Just keep it covered in the fridge and give it a quick stir before assembling.
The Olives
| Castelvetrano Olives | Caviar |
Slice a tiny piece off the bottom of each olive so they stand upright. Fill each olive with a small spoonful of caviar. If prepping ahead, keep the olives and caviar separate and fill them no more than an hour before serving. The caviar can lose its pop. If you’re really short on time, you can trim the olives up to a day ahead and store them in an airtight container in the fridge. Stuffing them is quicker than you’d think though, it only takes a few minutes, so it’s easy to save for last.
The Assembly
| Labneh Dip | Caviar Filled Olives | Olive Oil | Chives | Chips |
When you’re close to serving your Mediterranean labneh dip, grab your serving plate and piping bag. Pipe the labneh mixture onto the plate in a back-and-forth S pattern (see video), then arrange the caviar filled olives on top. Drizzle lightly with olive oil and finish with chives. Serve with chips, toasted bread, or anything crispy.
Substitutions and Variations
Ingredient Swap
- Olive Brine → Lemon Juice or Capers: An extra splash of lemon juice or a spoonful of caper brine gives a similar salty-bright kick.
- Castelvetrano Olives → Any Milder Green Olive: Castelvetranos are buttery and mild, which what this Mediterranean dip appetizer needs, but you can swap in any green olive that isn’t too sharp or vinegary. Avoid kalamata because it can be overpowering.
- Vodka (Optional) → Skip Entirely: The vodka is there for a clean, subtle lift, but the dip works without it. Just increase the lemon zest slightly if you want a touch more brightness.
- Caviar → Salmon Roe or No Caviar: If you need a more affordable option, salmon roe gives you a similar pop. You can also leave the caviar out entirely – you can stuff them with blue cheese or just use olives.
- Chips → Crostini, Pita Chips, or Crackers: Anything crisp works here. Pita chips keep the Mediterranean vibe, while crostini make it feel more elegant.
Flavor Twist: Similar Mediterranean Dips
- French Onion Labneh: Creamy labneh gets topped with savory caramelized onions, pomegranate molasses, toasted almonds, mint, and chili crisp for a sweet-savory bite served with warm za’atar pita.
- Labneh with Roasted Radishes and Cashew Oil: Roasted radishes are spooned over creamy labneh with a warm herby-cashew oil, fresh mint, scallions, dill, and crisp lavash chips on the side.
The Perfect Pairings
Crispy Caper Chicken Thighs: These crispy caper chicken thighs have the same salty-bright energy as the Castelvetrano olive in the Mediterranean labneh dip appetizer, making them an easy main to pair with a creamy, tangy party appetizer like this.
Crispy Za’atar Potatoes: Za’atar potatoes add warm spice, crunch, and that classic Middle Eastern seasoning works really well with a creamy labneh – the textures together are chef’s kiss.
Fattoush Recipe: Fattoush brings freshness, herbs, and crunch to the table, balancing the richness of this savory appetizer and rounding out the whole spread.
Baklava Pie: A slice of baklava pie is the sweet finish after a creamy olive appetizer like this – buttery layers, honey, and nuts to close out a Mediterranean-leaning menu.
Mains
Best Chicken Ever
Appetizers
Crispy Herb Potatoes
Christmas Everything
Fattoush Recipe
Desserts
Baklava Pie
Mediterranean Labneh Dip: Questions Answered
Labneh has this lovely balance of creamy and tangy – like yogurt that’s been drained until it becomes velvety and indulgent. It’s mellow enough to pair with almost anything.
Yes, and honestly it’s even better when you do. The labneh thickens, the brine and lemon settle and marinate, and it goes from good to delicious with a little time.
Do it close to serving – no more than an hour. Any longer and the caviar starts to soften inside the olive and loses that pop.
Pita chips, warm flatbread, crostini, or even crunchy veggies work. Anything with some crunch balances the creaminess of the labneh beautifully.
Skip it! The dip is still delicious as a simple olive appetizer. You can stuff the olives with blue cheese if you want some tang, leave them plain, add herbs, whatever savory bite sounds good to you.
The dip by itself will keep for about two days in the fridge. Just give it a quick stir before serving.
Chef Nadia’s Tip
- The Piping: If the labneh feels loose when you spoon it into the piping bag, refrigerate it for another 10–15 minutes. Cold labneh pipes nicely and keeps those clean ridges on the plate.
- Serve It Beautifully: Slice the bottoms of the olives earlier in the day and keep them covered in the fridge – it speeds up assembly and keeps them standing upright without wobbling.
- The Finishing Drizzle: Use your good olive oil on this one. Since the dip itself is mild and creamy, the oil you drizzle on top really comes through.
Mediterranean Labneh Dip
Equipment
- Mixing bowl
- piping bag, or Ziploc bag
- serving plate
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
- Mix the dip: Combine the labneh, olive brine, vodka (if using), lemon zest, white pepper, garlic powder, and onion powder in a bowl. Taste and add salt as needed.12 oz labneh, 2-3 tbsp olive brine, 1½ tbsp vodka, 1 lemon, ½ tsp white pepper, ½ tsp garlic powder, 1 tsp onion powder, salt
- Chill: Cover and refrigerate for 30 minutes to let the flavors develop.
- Prep the olives: Slice a tiny piece off the bottom of each olive so it stands upright. Fill each olive with caviar.1 jar castelvetrano olives, 1 oz caviar
- Assemble: Pipe the chilled labneh dip onto a plate or shallow bowl. Arrange the filled olives over the top. Drizzle with olive oil and finish with chives. Serve with chips.1 drizzle olive oil, Chives, chips
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
