Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and a guaranteed crowd-pleaser. The contrast between the cool, velvety labneh and the hot, sizzling achar topping makes it unique and exciting to serve. I also appreciate that it takes less than 10 minutes to make, which means I can whip it up anytime I want something impressive without the hassle. Whether I serve it as part of a mezze spread or as a simple snack, it never disappoints.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons fresh cilantro, chopped
2 cloves garlic, chopped
1/4 – 1/2 cup tomato achar, or to taste
1/4 cup oil
2 cups labneh
Naan, pita chips, or chips of choice

Directions

1. In a small skillet, I heat the oil over medium heat.

2. I add the chopped garlic and sauté it until fragrant, which takes about a minute.

3. I stir in the tomato achar and let it cook for another 1–2 minutes until heated through.

4. I spread the labneh evenly on a serving plate or shallow dish.

5. I pour the hot achar and garlic oil mixture over the labneh, letting it sizzle as it hits the cool surface.

6. I sprinkle the chopped cilantro on top for a fresh finish.

7. I serve it immediately with naan, pita chips, or any dippers I like.

Servings and Timing

This recipe makes about 4 servings. It takes 5 minutes to prepare and 5 minutes to cook, for a total time of around 10 minutes — perfect for a quick appetizer or last-minute snack.

Variations

I sometimes add a squeeze of lemon juice or a sprinkle of chili flakes for extra brightness and heat. When I want a smoky twist, I stir in a little roasted red pepper achar. For a more herby version, I mix in chopped mint or dill before pouring the hot oil over the labneh. If I’m serving it to guests who prefer milder flavors, I use a smaller amount of achar and balance it with a drizzle of olive oil.

Storage/Reheating

I find this dip is best served fresh and warm, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the achar mixture separately in a pan and pour it over the chilled labneh again to recreate the sizzling effect. I avoid microwaving the assembled dip to keep its texture intact.

FAQs

What is labneh?

Labneh is a thick, creamy strained yogurt commonly used in Middle Eastern cuisine. It has a tangy flavor and smooth texture, similar to cream cheese.

What is tomato achar?

Tomato achar is a spicy, tangy Indian-style pickle made with tomatoes, chili, and aromatic spices, adding a deep, bold flavor to the dish.

Can I make this dip ahead of time?

I prefer preparing the labneh base ahead and making the sizzling achar topping just before serving for the freshest result.

What can I use instead of labneh?

Greek yogurt or whipped cream cheese are great substitutes if labneh isn’t available, though labneh gives the best authentic texture.

Can I use store-bought achar?

Yes, I often use store-bought tomato achar for convenience. I just adjust the quantity to control the spice level.

Is this dip spicy?

It depends on the achar used. I adjust the amount from 1/4 cup to 1/2 cup depending on how spicy I want it.

What should I serve with it?

I love serving it with naan, pita chips, toasted baguette slices, or crunchy vegetable sticks like cucumbers and carrots.

Can I use other types of achar?

Absolutely. Mango, lime, or mixed vegetable achar also work well and give the dip a unique twist.

How do I make it vegan?

I use plant-based labneh or thick non-dairy yogurt to make a vegan version, and it tastes just as good.

Can I make it less oily?

Yes, I sometimes reduce the oil to 2 tablespoons or use olive oil for a lighter version without losing the flavor.

Conclusion

Sizzling Achaari Labneh Dip is one of those recipes that looks and tastes far more impressive than the effort it requires. I love how the hot, aromatic achar oil transforms the cool labneh into a bold, flavorful dip that’s perfect for any occasion. Whether I’m entertaining guests or just want a quick snack, this dip always hits the spot with its creamy, spicy, and tangy perfection.