Cherry Tomato Labneh Dip

Looking for the dip of the summer, with the remaining time we have left of it?

Looking for the dip of the summer, with the remaining time we have left of it? This Cherry Tomato Labneh Dip might just be it. Creamy, tangy labneh layered with roasted cherry tomatoes, crunchy walnuts, fresh parsley, and a sprinkle of za’atar creates a flavor-packed Middle Eastern dip you’ll want to make again and again.

This is definitely my favorite dip I’ve ever made—and once you try it, you’ll understand why. Whether you’re entertaining friends, bringing a dish to a party, or just making yourself a satiating snack, this labneh appetizer recipe is perfect.

For the base, I love using Yaza Labneh. Unlike other labnehs that can be overly tangy or too thick, Yaza is perfectly balanced—smooth, creamy, and spreadable with just the right touch of tang. It’s also made traditionally, strained slowly for that authentic Middle Eastern texture. Since labneh is naturally high in probiotics and lower in lactose, Yaza gives you a gut-friendly dip that feels indulgent but is still light and nourishing.

Why You’ll Love This Labneh Dip

• Gut-healthy: Labneh is rich in probiotics and lower in lactose, so it’s not only good-for-you, but easy on the gut as well.

• Traditional: Since Yaza labneh is made the traditional way, you get to enjoy traditional flavors that are ultra-creamy and perfectly tangy.

• Simple to make: All you need is labneh, cherry tomatoes, walnuts, parsley, za’atar, and olive oil to make this delicious dip.

• Perfect for gatherings: Easily double or triple the recipe for a larger crowd.

• Quick & easy: Just 5 minutes of prep, 15 minutes of roasting, and you’re ready to serve.

Yields: 2–3 servings
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

This recipe is vegetarian and gluten free.

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What you’re going to need:

• 1 cup Yaza labneh

• 1 bunch cherry tomatoes

• 2–3 tbsp extra virgin olive oil (plus more to drizzle)

• ¼ tsp garlic powder

• ¼ tsp za’atar (or more to taste)

• 5 walnuts, crushed

• 1 tbsp fresh parsley, finely chopped

• Salt, to taste

• 1 Italian baguette (for dipping)

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How you’re going to make it:

1. Preheat: Preheat oven to 400°F (200°C).

2. Roast the cherry tomatoes: In a medium ramekin, toss cherry tomatoes with olive oil, salt, and garlic powder. Roast for 15–20 minutes, or until softened and juicy.

3. Toast the baguette slices: Slice your baguette into 2–3 inch pieces. Place on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake until lightly golden but still soft (be careful not to over-crisp).

4. Prepare base: While tomatoes roast, spread labneh evenly in a circular motion onto a serving plate. Set aside.

5. Assemble: Remove baguette slices and tomatoes from the oven. Let them cool slightly. Spoon the roasted cherry tomatoes (with their juices) into the center of the labneh. Drizzle with olive oil, then top with crushed walnuts, parsley, and a pinch of za’atar. Add a light sprinkle of salt if needed.

6. Serve: Pair with baguette slices and enjoy!

Finding a good quality labneh is hard, but I made it easy for you. You can find Yaza Foods at most Whole Foods Markets near you and check out Yaza’s store locator on their website for more details!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD