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Roasted Garlic Labneh on a serving board with crackers
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5 from 3 votes

Roasted Garlic Labneh

Tangy, and smooth labneh with a head of roasted garlic! You can't go wrong, it's not only tasty but full of protein and probiotics!
Prep Time1 d
Cook Time40 mins
Course: Appetizers, Breakfast, Snacks
Cuisine: Middle Eastern, Middle Eastern Inspired
Servings: 8 servings
Calories: 120kcal
Author: Britney


  • 32 oz Whole Milk Yogurt
  • 1 tsp Kosher Salt
  • 8 cloves Garlic
  • Olive oil
  • Pepper, as desired
  • Fresh herbs, as desired


  • Add kosher salt to yogurt and mix together. Place a large sieve/strainer on top of a large mixing bowl. Add cheesecloth to the strainer. Layer cheesecloth to create a bag. Spoon yogurt into cheesecloth and squeeze to strain the yogurt.
  • Leave yogurt wrapped in cheesecloth on top of the strainer and place in the refrigerator for 24-48 hours.
  • Preheat oven to 425 degrees F. Slice off the bottom of a head of garlic and place on a larrge piece of aluminum foil. Drizzle olive oil on top and sprinkle salt and pepper as desired. Roast in the oven for 40 minutes.
  • Allow garlic to cool and squeeze garlic out of the head and add to the labneh. Mix together. Top with fresh herbs, olive oil, and salt and pepper.


Calories: 120kcal