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Herbed Pistachio Labneh with Pomegranate

Herbed Pistachio Labneh with Pomegranate
Make This


  • Crackers
  • 1 pkg (4 oz) Crunchmaster® Rosemary & Olive Oil Crackers
  • Buy Now
  • Dairy
  • 1 cup plain 2% Greek yogurt
  • Pantry
  • 1/4 cup chopped toasted pistachios
  • 2 tbsp olive oil
  • Produce
  • 3 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh mint
  • 1/2 tsp freshly grated lemon zest
  • 3 tbsp pomegranate arils
  • Baking & Spices
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp flaky salt


Thick and creamy labneh is a Middle Eastern speciality made from strained yogurt. It has the consistency of a fresh, soft cheese. This delicious homemade version is easy to make and is perfect for entertaining — or simply enjoying as a snack.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (+8 hours standing time)
Serves: 4

In small bowl, stir together yogurt and kosher salt.

Line large bowl with double layers of cheesecloth, with cheesecloth overhanging sides. Scrape yogurt mixture onto cheesecloth. Tie corners of cheesecloth into a knot. Slide long wooden spoon or spatula through knot and place over bowl so that ball is suspended in bowl. Refrigerate for 8 hours (or up to overnight), until excess moisture has dripped out of yogurt and mixture is thickened.

Meanwhile, in another small bowl, stir together pistachios, parsley, dill, mint, lemon zest, cumin, and black pepper.

Transfer drained yogurt to shallow serving bowl or plate. Drizzle with oil.

Sprinkle pistachio mixture, pomegranate arils and flaky salt over top.

Serve with Crunchmaster® Rosemary & Olive Oil Crackers for dipping.

TIP: This labneh is delicious also sprinkled with za’atar and hot pepper flakes.

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