Labneh—a thick and tangy strained cow's-milk yogurt—adds creamy richness to this layer dip featuring salty feta and olives. Serve with pita chips for dipping., April 2022


Credit: Greg Dupree

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Transfer 2 tablespoons liquid from chickpea can to a large bowl. Rinse the chickpeas and add them to the bowl. Add 1 tablespoon oil, 1 tablespoon za'atar, garlic powder, 1/4 teaspoon pepper and 1/8 teaspoon salt; mash until smooth. Transfer into a 9-inch pie pan and spread into an even layer.

  • Mix cream cheese, labneh, lemon juice and the remaining 1/8 teaspoon each pepper and salt in a small bowl until smooth. Spread over the chickpea layer.

  • Sprinkle spinach and onion in an even layer over the cream cheese layer. Sprinkle with feta. Sprinkle with olives, mint and the remaining 1/2 teaspoon za'atar. Drizzle with the remaining 1 tablespoon oil.

To make ahead

Prepare through Step 2, cover and refrigerate for up to 2 days.


9-inch pie pan

Nutrition Facts

1/4 cup
101 calories; protein 4g; carbohydrates 8g; dietary fiber 2g; sugars 2g; fat 6g; saturated fat 2g; mono fat 2g; cholesterol 10mg; vitamin a iu 380IU; vitamin c 1mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 6mg; vitamin k 9mg; sodium 176mg; calcium 74mg; iron 1mg; magnesium 15mg; phosphorus 38mg; potassium 103mg; zinc 1mg; selenium 1mcg.