• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nourish Every Day
  • Home
  • About
    • Nourish Every Day
    • My Story
    • Blogging and Food Photography Resources
    • Press
    • Site Info and Privacy Policy
  • Recipes
    • View All Recipes
    • Breakfast
    • Healthy Baking
    • Main Course
    • Salads and Sides
    • Desserts and Sweets
    • Snacks and Bites
    • Smoothies and Drinks
  • Nutrition Consultations
  • Contact
    • Work With Me
    • Contact Me
  • Navigation Menu: Social Icons

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest

Balsamic Pomegranate Labneh (Yoghurt) Dip

December 21, 2016 by Monique 8 Comments

  • Facebook
  • Email
Jump to Recipe Print Recipe

This Balsamic Pomegranate Labneh Dip is a simple sugar free appetiser that’s so easy to make! Labneh is made by straining natural yoghurt, giving you a healthy dip that tastes deceptively creamy and indulgent. It’s perfect for entertaining and parties, it looks so gorgeous plated up (and with very minimal effort on your part).

Balsamic Pomegranate Labneh Dip. Strained yoghurt dip plated up with pomegranate arils, balsamic vinegar and dried herbs on top. A healthy appetiser that is just perfect for entertaining and parties.

I’ve been regularly making labneh at home ever since I received a copy of the cookbook Ferment, Pickle, Dry – it’s full of so much lovely recipe inspiration, and my favourite section is by far all the fermented stuff. Labneh is strained yoghurt and is sometimes called “yoghurt cheese”. You make it very simply; by straining plain yoghurt through a cheesecloth, which removes lots of the whey and leaves you with a super thick spread, with the consistency of cream cheese but the lovely tang of yoghurt. Full of probiotic goodness, and high in protein too.

This Balsamic Pomegranate Labneh Dip is a bit of a fancy, pretty spin on good old labneh. The sweet balsamic dressing and the crunchy pomegranate seeds give an extra dimension to the dip. It’s so tasty you could just eat it with a spoon, but it’s also perfect served next to some vegetable crudites, crackers or alongside your favourite crusty bread.

You can make the labneh in advance and then simply spread it out on a plate and add the toppings just before serving. I’ve found that labneh keeps really well in the fridge for up to a week. One little tip: make sure to choose a THICK plain yoghurt to make your labneh with, so it sits in the strainer easily and to ensure a good result. I usually buy an unsweetened, full-fat, Greek or “Greek style” yoghurt as this is typically a thick-set yoghurt product which will hang really easily. The result is incredibly indulgently creamy – the perfect base for this Balsamic Pomegranate Labneh Dip!

Balsamic Pomegranate Labneh Dip is a simple healthy sugar free appetiser that's so easy to make! Labneh is made by straining yoghurt for a deceptively creamy, indulgent result. This is perfect for entertaining and parties!

Balsamic Pomegranate Labneh Dip - a simple healthy sugar free appetiser that's so easy to make! Perfect for entertaining and parties.

Balsamic Pomegranate Labneh Dip

Balsamic Pomegranate Labneh Dip - a simple healthy sugar free appetiser that's so easy to make! Perfect for entertaining and parties.
No ratings yet
Print Pin Rate
Course: Snacks and Bites
Cuisine: egg free, nut free, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 4 hours hours 10 minutes minutes

Ingredients

  • 1 kilo Greek yoghurt, unsweetened, full-fat
  • 150-200 grams pomegranate seeds (about 2 pomegranates)
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried parsley*
  • 2 tbsp sesame seeds
  • 1 tbsp dried chili flakes (optional)
  • salt & pepper to taste

Instructions

  • You will need (1) a strainer, (2) a piece of cheesecloth (in a size which can be doubled over and then sit inside the strainer with enough cloth hanging over the edges so you can pick it up easily), and (3) a large bowl that you can hang the strainer over (with a gap of at least 2 inches between the base of the strainer and the bowl).
  • Arrange your labneh making equipment. Fold your piece of cheesecloth in half and place it inside the strainer, with cloth hanging over the edges.
  • Scoop all of the yoghurt into the lined strainer. Gently smooth it down if necessary, so the whole strainer is filled evenly with no gaps.
  • Hang the strainer over the bowl. If you like, you can place a piece of clingfilm loosely over the top of everything, if you're worried about things falling onto the yoghurt while it's hanging.
  • Carefully place the hanging yoghurt into the fridge for a minimum of four hours (I usually leave mine overnight).
  • Once the hanging time is up, simply pick up the edges of the cheesecloth to lift the labneh out of the strainer. It should be firm, the consistency of a thick cream cheese spread.**
  • Tip the labneh out onto a serving dish. Using a knife or spatula, smooth the labneh, leaving a few little ridges in the top (so the dressing can settle in there).
  • Whisk together the balsamic vinegar and the honey. Pour over the labneh, followed by the olive oil. Scatter over the pomegranate seeds, sesame seeds and dried parsley (and the dried chilli flakes, if using), and then finish with a generous sprinkle of salt and pepper. Serve.

Notes

*you can also use dried mint if you prefer. Fresh herbs also work wonderfully if you have them on hand! Try fresh flat leaf parsley, mint or coriander.
**there will be whey left over in the bowl. You can discard this or alternatively, reserve it for another recipe. There’s a great recipe in the cookbook Ferment, Pickle, Dry for a whey-soaked muesli which I really like making!
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Balsamic Pomegranate Labneh Dip. Strained yoghurt dip plated up with pomegranate arils, balsamic vinegar and dried herbs on top. A healthy appetiser that is just perfect for entertaining and parties!

Blog Post: Overcoming Orthorexia - Moving On. I talk about eating, exercising and living after dealing with a restrictive eating disorder. Easy Vanilla Maple Cranberry Sauce
Pea and Broccoli Miso Soup is nourishing, comforting and easy to make. Gluten free, dairy free and sugar free, a healthy vegan hug in a bowl! Recipe via wordpress-6440-15949-223058.cloudwaysapps.com Pea and Broccoli Miso Soup

Filed Under: Recipe, Snacks and Bites

Reader Interactions

Comments

  1. Samantha

    September 18, 2017 at 3:56 pm

    This looks great! Going to make it the next time I’m entertaining. Quick question….could you jar this & give as a gift? How long would it keep?

    Reply
    • Monique

      September 19, 2017 at 9:00 am

      Hi Samantha, thanks so much for your kind words 🙂 I think you could definitely jar this and give it as a gift. It should last as long as the expiry date of the yoghurt that you use to make it, at least. (I often find yoghurt keeps a bit longer, but just to be safe). To keep it in tip-top shape, use a sterilised jar and I’d also recommend topping it with a thin layer of olive oil – and maybe some herbs too! That would look super pretty. Hope this helps!

      Reply
  2. Di Shearman

    February 6, 2017 at 2:34 am

    Just took your dip to a morning tea and it was a huge success! Everyone wanted the recipe so I had to come home and share the URL on my Facebook page! It is going to be very popular down under in lake Macquarie. Congratulations on a super recipe Monique. Keep them coming! DiDi

    Reply
    • Monique

      February 7, 2017 at 6:21 pm

      Thank you so much Di! This means so much to me 🙂 I really appreciate you sharing my recipe! Mon xo

      Reply
  3. DIANNE SHEARMAN

    January 31, 2017 at 5:14 am

    I just love this recipe! I use a new, fresh from the pack, CHUX (that’s the brand name here in Australia) dishcloth. I always put boiling water over the cloth the make sure it is sterilised, then wring it out, fold it and line the strainer. It is big enough to bring the corners together and tie with a rubber band. I hang it over the sink for a while, then I give it a gentle squeeze and hang it in the fridge with a bowl under it.

    Reply
    • Monique

      January 31, 2017 at 5:53 pm

      Dear Dianne – thank you so much for stopping by to leave this lovely comment 🙂 It means a lot to me that you would check out my blog! And that is a GREAT idea to use a Chux to strain the yoghurt – I didn’t think of that! It can be hard to track down the specific cheesecloth and really it’s not necessary, any kind of fine cloth will do! Mon xx

      Reply
  4. Ceri Jones

    December 22, 2016 at 10:03 am

    Such a stunning dish, and I adore all those flavours from the labne to the balsamic to the pomegranates! Perfect for this time of year 🙂

    Reply
    • Monique

      December 22, 2016 at 10:56 pm

      Thank you so much Ceri 🙂 Pomegranates on anything makes me feel bright & festive, and on top of this labne they are just so pretty (and labne and pomegranate actually taste really good together too thank goodness, haha) x

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

Trending Recipes

  • Peanut Butter Date Energy Balls Peanut Butter Date Energy Balls

  • Healthier creamy tuna pasta bake recipe by Nourish Every Day Healthier Creamy Tuna Pasta Bake (gluten free)

  • Almond Chocolate Mug Cake {gluten free, grain free, dairy free} - this recipe uses almond meal and cacao to make a dead easy healthier chocolate mug cake! Healthy Almond Chocolate Mug Cake (super quick!)

  • Flattened roast chicken with lemon pieces, fresh parsley and jar of pan juices Lemon, Chilli and Garlic Roast Chicken

  • Close view of roasted cauliflower salad topped with fried halloumi slices Roasted Cauliflower and Halloumi Salad

  • coconut ginger pumpkin soup bowl garnished with coconut cream and herbs Coconut and Ginger Pumpkin Soup (dairy free)

Site Info & Privacy Policy

Copyright © 2025 Nourish Every Day
Website Development & Website SEO by Duelling Pixels

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required