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Home » Savoury » Roasted Garlic Labneh

Roasted Garlic Labneh

Jan 31, 2020 · 4 Comments

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A jar of roasted garlic labneh surrounded by sourdough bagels.

Roasted garlic labneh is a thick, creamy strained yogurt spread similar in texture to cream cheese, but with the signature tang of yogurt. Sweet roasted garlic takes labneh to the next level for the ultimate bagel schmear!

What Is Labneh Made Of?

Labneh is a tangy strained cheese originating in the Middle East. Made with yogurt, labneh has a more distinctive flavour than cream cheese. Labneh is lower in milk fat than regular cream cheese, however, it’s still creamy, soft, and spreadable.

What Is The Difference Between Labneh And Yogurt?

The only difference between labneh and yogurt is the thickness. Labneh is yogurt that has been strained, usually overnight, to remove excess liquid.

Overhead shot of bagels with a jar of roasted garlic labneh.

Here’s What You Need To Make Roasted Garlic Labneh

  • 2 cups plain, unsweetened yogurt (we like 4% milk fat or higher)
  • ½ teaspoon salt
  • 1 head garlic
  • 1 teaspoon olive oil
  • salt and pepper

How To Make Roasted Garlic Labneh

The natural tang of homemade labneh, in addition to the subtle sweet flavour of roasted garlic, make it irresistible! To make roasted garlic labneh simply:

  • First, place a piece of cheesecloth, or a paper coffee filter, inside a fine-mesh strainer sitting over the inside top of a bowl. Second, pour the yogurt into the strainer and sprinkle with ½ teaspoon of salt. Mix gently and place in the fridge overnight to strain.
  • The next morning, scoop the thickened yogurt into a bowl. Add salt to taste and refrigerate until ready to serve.
  • Preheat the oven to 300ºF. Slice the top off the head of the garlic bulb to expose the cloves. Drizzle the exposed garlic cloves with the olive oil, sprinkle with salt and pepper, and wrap the bulb tightly in foil. Place the wrapped bulb in a small oven-safe baking dish, and roast in the oven until the cloves are soft and golden brown, about 45-50 minutes.
  • Remove the garlic from oven and cool for 20 minutes. When the garlic is cool enough to handle, squeeze the cloves into the strained yogurt and mash with a fork. Finally, season to taste with salt and pepper and serve with Homemade New York-Style Sourdough Bagels

Looking For More Recipes With Roasted Garlic? How About:

Roasted Eggplant Red Pepper Dip

Warm Moroccan Roasted Vegetable Salad

Roasted Garlic Tomato Soup

Roasted Garlic Hummus

Continue to Content
Yield: 2 cups

Roasted Garlic Labneh

A jar of roasted garlic labneh surrounded by sourdough bagels.

A thick and creamy strained yogurt spread similar in texture to cream cheese, but with yogurts signature tang. We've added sweet roasted garlic for the ultimate bagel schmear!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 cups plain, unsweetened yogurt (we like 4% milk fat or higher)
  • ½ teaspoon salt
  • 1 head garlic
  • 1 teaspoon olive oil
  • salt and pepper

Instructions

  1. Place a piece of cheesecloth or a coffee filter inside a fine-mesh strainer sitting over the inside of a bowl. Pour the yogurt into the strainer and sprinkle with ½ teaspoon of salt. Mix gently and place in the fridge overnight to strain.
  2. The next morning, scoop the thickened yogurt into a bowl. Add salt to taste and refrigerate until ready to serve.
  3. Preheat the oven to 300ºF. Slice the top off the head of the garlic bulb to expose the cloves. Drizzle the exposed garlic cloves with the olive oil and sprinkle with salt and pepper. Wrap the bulb tightly in foil and place in a small oven-safe baking dish. Roast in the oven until the cloves are soft and golden brown, about 45-50 minutes.
  4. Remove the garlic from the oven and cool for 20 minutes. Once the garlic is cool enough to handle, squeeze the cloves into the strained yogurt and mash them with a fork. Season to taste with salt and pepper and serve with Homemade New York-Style Sourdough Bagels

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 31Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 140mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 2g

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.

© Kelly Brisson
Cuisine: Middle Eastern / Category: Savoury
Previous Post: « New York Style Sourdough Bagels
Next Post: Chocolate Chunk Sourdough Cookies »

Reader Interactions

Comments

  1. Annie P says

    June 22, 2020 at 4:03 pm

    Could this be done with Greek Yogurt? Or should it really just be done with normal?

    Reply
    • Alexandra Daum says

      June 23, 2020 at 5:22 am

      Greek yogurt is great! It’ll be extra thick and creamy.

      Reply
  2. Candice Muller says

    January 15, 2021 at 7:33 pm

    When you leave the yogurt in fridge overnight to strain – do you cover it?

    Reply
    • Alexandra Daum says

      January 16, 2021 at 5:24 am

      You can, and it’s a good idea to cover if you have anything that might add scent/flavour to the labneh, like onions, in the refrigerator. Hope that helps!

      Reply

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