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Beet Labneh Dip with Home made Pita Chips

Bulbul Majumder
5760 minutes
Prep Time
15 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Beet Labneh Dip with Home made Pita Chips RECIPE

This is a fun healthy dip for Labneh with Iron Loaded Beet and homemade yummy Pita Chips.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Middle Eastern
  • Appetizers
  • Healthy

Ingredients Serving: 5

  1. 1 pound red beets (without greens), scrubbed
  2. 1/2 cup labneh
  3. 16 -20 Oz. thick full fat Greek Yogurt
  4. Basil
  5. oregano
  6. Fennel seeds
  7. chopped Cilantro
  8. 1/2 teaspoon lemon zest
  9. Chili flakes 1 teaspoon + 1 teaspoon paprika
  10. Garlic Clove - 1
  11. Kosher salt (Very less in the yogurt)
  12. Extra virgin Olive oil Thyme(optional)
  13. Thyme(optional)
  14. Chives (optional)
  15. 1 medium garlic clove, chopped
  16. 1 tablespoon extra-virgin olive oil
  17. 1/4 teaspoon ground coriander
  18. Fine sea salt and freshly ground black pepper
  19. 1 tablespoon roasted pistachios, coarsely chopped
  20. 1 teaspoon dried thyme
  21. 2 teaspoons sesame seeds
  22. 1/2 teaspoon sumac
  23. 1/2 teaspoon kosher salt
  24. 4 pita bread rounds
  25. 1 tablespoon Extra Virgin Olive Oil
  26. Feta Cheese 1 teaspoon for garnishing
  27. Pistachios for garnishing


  1. Lebaneh : Mix some salt (just for taste) with yogurt and combine well.Use a cheese cloth / Muslin cloth or Coffee Filter to strain the water. Divide yogurt in several filters and tie with strings.
  2. Hang the balls in the refrigerator and let it drain for 2-3 days.Gently squeeze out if there is any excess liquid - yogurt will be very thick and resemble to soft goat cheese.
  3. Remove the yogurt cheese balls to a plate ,make small balls of cheese size of walnut or small (3/4" balls). Refrigerate again around 3 hours to dry it out.
  4. In a bowl, whisk oil, herbs, and lemon zest and combine. Season with salt and pepper. Add the yogurt balls in the jar. Cover, place it in the refrigerator and let it marinated for at least 8 hours. Keep for up to 1-2 weeks.
  5. Preheat the oven to 350°F.
  6. Put the beets in a small baking dish. Add 1/4 cup water and cover tightly with foil. Roast until its tender, 1 to 1 1/2 hours, depending on the size of the beets.
  7. Slip the skins off the beets, using a paring knife to scrape off any areas that cling. Cut the beets into small cubes and put them in a blender to make a fine paste.
  8. Add the premade labneh, garlic, olive oil, coriander, salt, and pepper. Mix all the ingredients to a smooth paste. Taste and adjust the seasoning.
  9. Transfer the dip to a bowl for serving. Cover and let stand at room temperature for about 30 minutes to allow the flavors to mingle.
  10. Sprinkle with the feta, pistachios and serve.
  11. Preheat the oven to 350°F. Grind the thyme, sesame seeds, sumac, and salt until the mixture is finely ground.
  12. Cut each pita bread into eight wedge-shaped pieces and peel apart the layers to make two thinner pieces of bread out of each wedge. Arrange the wedges closely together in an even layer on two baking sheets.
  13. Brush the wedges with the olive oil and other grounded spices.
  14. Bake the chips until they are golden brown and crisp, 8 to 10 minutes, rotating the baking sheets once from top to bottom and from front to back and stir­ring the wedges while baking. Cool the chips on cooling racks before storing in air.

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