Tzatziki Inspired Lebneh and Cucumber Dip


This dip is about as simple as it gets, while it is perfect with warm bread of any kind, in our house we eat this with hot fresh and crisp griddle fried flatbreads called parathas. It is a simple meal but one that works well for a quiet evening. This dip is lovely with simple oven baked fish and your favorite crudities as well.

The garlic does add a touch of sharpness that mellows and melts into the rich and creamy yogurt cheese, but if you are not a fan of garlic, you might want to reduce the amount used or even maybe replacing it with some black pepper for a different variation of sharp flavor. All up to you.


Tzatziki Inspired Lebneh and Cucumber Dip

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 1 cup

A simple tripple herb creamy dip with lebneh, cucumbers, mint, cilantro and dill.


  • 1 cup of lebneh (Middle Eastern Kefir Cheese)
  • 2 pods garlic
  • 1 tablespoon EVOO
  • 11/2 tablespoons minced mint
  • 1 tablespoon minced dill
  • 1 tablespoon chopped cilantro
  • 11/2 cups grated cucumber (1 medium sized English cucumber, peeled)
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon juice


  1. Place the lebneh in a large mixing bowl and beat until smooth.
  2. Crush the garlic with a mortar and mix in the crushed garlic.
  3. Add in the olive oil, mint, dill and cilantro and mix well.
  4. Stir in the cucumber, salt and lemon juice and let it rest for 10 minutes before serving.



About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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