High Protein Labneh with Olive Oil
Elevate your snacking game with this High Protein Labneh with Olive Oil, a creamy, tangy Middle Eastern-inspired delight that's as nourishing as it is versatile. Made with strained Greek yogurt and a boost of unflavored whey protein isolate, this recipe is packed with muscle-building power while retaining the velvety richness of traditional labneh. With just 15 minutes of prep, the yogurt transforms into a luxurious dip or spread after straining overnight, developing a thick and luscious texture. Drizzled with golden extra virgin olive oil and a splash of zesty lemon juice, this labneh is perfect served with pita bread, crisp vegetables, or even as a sandwich topper. Add a sprinkle of za'atar seasoning or fresh dill for an aromatic finish that will have your taste buds singing. Whether you're looking for a healthy appetizer, a snack, or a protein-packed addition to your breakfast spread, this recipe is as adaptable as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Plain Greek yogurt (full-fat or low-fat)
- 2 tablespoons Whey protein isolate (unflavored)
- 0.5 teaspoon Salt
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh dill (optional, for garnish)
- 1 teaspoon Za'atar seasoning (optional, for garnish)
Instructions
Line a fine mesh strainer with a piece of cheesecloth or a clean kitchen towel and set it over a large bowl. Ensure the cloth hangs over the sides of the strainer, with enough room to gather and tie the ends.
In a separate bowl, combine the plain Greek yogurt, whey protein isolate, and salt. Stir until the protein powder is fully incorporated and smooth.
Pour the yogurt mixture into the prepared strainer. Gather the ends of the cheesecloth and tie it into a bundle, securing with a rubber band or kitchen twine.
Place the bowl in the refrigerator and let the yogurt strain for at least 12 hours, but ideally 24 hours for a thicker consistency. The longer you strain it, the thicker and creamier your labneh will be.
Once the labneh has finished straining, discard the liquid whey or save it for another use like smoothies or baking.
Transfer the thickened labneh to a serving bowl. Drizzle extra virgin olive oil and lemon juice over the top.
Garnish with optional fresh dill and za'atar seasoning for added flavor and a touch of color.
Serve the labneh as a dip with pita bread, fresh vegetables, or use it as a spread on sandwiches and wraps.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 12.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
