Looking for an easy, flavor-packed appetizer that’s perfect for entertaining or weeknight snacking? This homemade labneh and olive tapenade duo brings authentic Mediterranean flair to your table—and with a simple vegan swap, you can keep it plant-based and low-carb, too.

Ingredients

For the Labneh (yields about 1 cup)

• 2 cups plain full-fat Greek yogurt
  • Vegan swap: 2 cups unsweetened coconut or soy yogurt
• ½ tsp fine sea salt
• 1 tbsp extra-virgin olive oil (optional)
• 1 tsp za’atar or chopped fresh herbs (mint, dill) for garnish

For the Olive Tapenade (yields about 1 cup)

• 1 cup pitted Kalamata olives, roughly chopped
• ½ cup pitted green olives, roughly chopped
• 1 tbsp capers, rinsed and drained
• 1 small garlic clove, minced
• 1 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tsp chopped fresh oregano or thyme
• Freshly ground black pepper, to taste

Instructions

1. Strain the Labneh
   • Line a fine-mesh sieve with cheesecloth (or a coffee filter) over a bowl.
   • Stir yogurt with salt, transfer to the sieve, cover, and refrigerate for 8–12 hours until thick and creamy.
   • Transfer to a serving bowl, drizzle with olive oil, and sprinkle za’atar or fresh herbs on top.
2. Make the Tapenade
   • In a bowl, combine chopped olives, capers, and garlic.
   • Stir in lemon juice and olive oil, then fold in oregano and season with black pepper.
   • Let rest 15 minutes to develop flavor.
3. Plate & Serve
   • Spoon labneh onto a platter, creating a shallow well in the center.
   • Heap tapenade into the well.
   • Serve with low-carb crackers, cucumber slices, or veggie sticks.

Notes & Variations

• Vegan Labneh: Use unsweetened plant-based yogurt and follow the same straining steps—flavor will be slightly different.
• Herb Twist: Swap za’atar for chopped parsley, mint, or dill.
• Add Heat: Mix ½ tsp red-pepper flakes into the tapenade.
• Make Ahead: Labneh and tapenade keep separately in the fridge for up to 3 days.

If you enjoyed this labneh and olive tapenade, pin it for later and subscribe to my newsletter for more authentic, low-carb world recipes—fresh each week! Share your dip creations on Instagram and tag me @sixtocarreon—I’d love to see how you serve it.