I Never Use Sour Cream for Dip — I Use This Instead

I grew up in the Midwest, where there were plenty of creamy dips made with sour cream and a packet of soup mix or ranch dressing powder. For a twist on a familiar idea, I now use labneh in my dips. Significantly thicker than sour cream, but with a similar tangy flavor, labneh makes an unforgettable and luxurious upgrade to creamy dips traditionally made with plain ol’ sour cream.

Labneh (also known as labane, lebni, labne, or lebnah) is made by straining yogurt even more than Greek yogurt, which results in a thick, spreadable consistency. It’s so dense and creamy that it’s often referred to as “yogurt cheese.” It can be made from cow, goat, or sheep’s milk.

A labneh made with cow’s milk has a milder taste, while one made with goat’s or sheep’s milk will be distinctly tart. It can also vary in consistency, depending on the brand. In a dip, I typically substitute sour cream with equal amounts of labneh.

Often drizzled with olive oil and sprinkled with za’atar or Aleppo pepper, labneh is a versatile dairy product that lends itself to experimentation when making dips or spreads. Its consistency is often described as similar to that of cream cheese, but it is tart and has a creamy, cool texture like sour cream. Unlike sour cream, labneh is also seasoned with salt, which makes it quick to transition from container to table.

Top a swoosh of labneh with a variety of flavorful toppings, such as everything bagel seasoning and chives (see below), chopped sun-dried tomatoes packed in oil with herbs, or chili crisp sprinkled with cilantro. Serve the bagel seasoning version with bagel chips, the sundried tomato with pita bread or pita chips, and the chili crisp with naan.

1. Make the dip. In a medium bowl, mix 1 (16-ounce) container of labneh with 2 tablespoons of your favorite everything bagel seasoning and 2 tablespoons of minced chives until combined. Season to taste with kosher salt. 
2. Garnish and serve. Spread the seasoned labneh mixture evenly over a serving platter or shallow bowl. Sprinkle with an additional 2 teaspoons of everything bagel seasoning and 1 tablespoon minced chives. Drizzle with 1 1/2 tablespoons extra-virgin olive oil and serve with bagel chips or fresh vegetables. 

• Don’t oversalt the dip. Labneh is seasoned with salt during the straining process to help draw out moisture; however, the salt level in labneh varies. Season your labneh to taste, depending on the type of labneh you purchase and the dip you are making. Everything bagel seasoning often contains a generous amount of salt, so for this version you probably won’t need much additional salt. 
• You can thin it out. If your labneh is too thick, add a little water, a teaspoon at a time, until you reach the desired consistency (but remember the thicker consistency is what makes it so special, so don’t add too much).
• Use it for more than just dipping. Use any leftover dip to spread on a toasted bagel for breakfast, a cucumber and lox sandwich, or a tomato sandwich.