Labneh yogurt dill balls overhead with vegetables
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4.5 from 2 votes

High Protein Labneh cheese Balls

Homemade Labneh Cheese balls allow you to combine thickened greek yogurt with the spices of your choice to make either a sweet or savory side dish. 
Prep Time10 mins
Total Time14 mins
Course: Appetizers
Cuisine: Lebanese
Servings: 6
Calories: 250kcal
Author: Urvashi Pitre


For the Flavored Oil

For the Labneh

  • 4 cups Greek Yogurt
  • 1 teaspoon Salt
  • 3 tablespoons chopped dill
  • 3 tablespoons chopped mint


For the Flavored Oil

  • In a clean, 1 pint mason jar, pour in the olive oil. Add garlic and chilis and set aside and let is sit for 2-3 days as the yogurt drains. 

For the Labneh

  • Place Greek Yogurt in a strainer, and allow it to drain for 2-3 days in the refrigerator. 
  • When ready, chop the mint and the dill finely, mix together, and spread across a plate.
  • Remove the yogurt from the strainer and mix with 1 teaspoon salt.
  • Shape the yogurt into small balls. Roll the balls into the minced dill and mint.
  • Place each ball into the jar of flavored oil.
  • Add additional oil if needed. You want the yogurt balls submerged into the oil so they stay preserved, and not exposed to air.

Serving suggestion

  • When ready to serve, remove 1-2 balls carefully and place into a bowl or plate.
  • Serve with raw vegetables, crackers, or pita bread triangles, or pita chips. 


I'm not 100% sure about the nutrition for this recipe:
  • Not sure what is in Greek Yogurt after the whey is drained.
  • Depends on how much oil you use to spread across your cheese.
  • Greek Yogurt is high in protein so I felt comfortable labelling this High protein Labneh


Calories: 250kcal | Carbohydrates: 7g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 438mg | Potassium: 262mg | Sugar: 5g | Vitamin A: 265IU | Vitamin C: 23.4mg | Calcium: 160mg | Iron: 0.4mg