Recipe and photography courtesy of grocery.coop.
A vibrant and shareable Mediterranean-inspired spread that makes entertaining easy and impressive. It centers on creamy homemade labneh drizzled with olive oil and garnished with za’atar, surrounded by dips, fresh veggies, olives, pita, and feta.
Quick Facts
Prep Time: 12 Hours, 10 mins active
Servings: 4–6
Ingredients
- 1 1/2 cups plain Greek yogurt (to be strained)
- 1 cup prepared hummus
- 1 cup prepared baba ghanouj
- 1 cup prepared tabouli
- 1/2 cup Greek olives
- 4 oz feta cheese, cubed
- 1 small English cucumber, diagonally sliced (¼″ thick)
- 4 radishes, quartered
- 1 cup grape tomatoes
- 2 large pitas, quartered or pita chips
- 1/4 cup extra‑virgin olive oil
- Za’atar, paprika, cracked black pepper, and fresh mint sprigs for garnish
Instructions
- Strain the yogurt: Line a fine-mesh strainer with cheesecloth or a coffee filter over a bowl, spoon in the yogurt, cover, and refrigerate overnight. You’ll end up with about 1 cup of thick labneh.
- Arrange dips: Spoon labneh, hummus, baba ghanouj, and tabouli into small bowls. Place on a large board with space for toppings.
- Add toppings: Fill the board with olives, feta, cucumber, radishes, tomatoes, and pita around the dips.
- Finish: Swirl the dips, drizzle olive oil, sprinkle with za’atar, paprika, cracked pepper, and add mint. Serve immediately.
Pick up Greek yogurt, hummus, baba ghanouj, tabouli, olives, fresh produce, pita, and olive oil at Oryana—everything you need to assemble this gorgeous board.
