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Roasted Red Pepper Labneh

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This roasted red pepper labneh is a vibrant, Middle Eastern-inspired dip that brings a burst of colour and flavour to any mezze spread. By blending sweet jarred peppers with tangy lemon and a touch of honey, you create a silky purée that marbles beautifully through the thick, strained yoghurt. It is a sophisticated yet simple vegetarian dish that relies on the contrast between the smoky sweetness of the peppers and the cooling, creamy base.

Ideal for casual entertaining or a healthy snack, this dip is best served in a shallow bowl with a generous drizzle of olive oil. Pair it with toasted pitta bread, crunchy cucumber batons, or as a vibrant accompaniment to grilled vegetables. It is a versatile addition to your recipe repertoire that tastes even better when prepared a little in advance.

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Ingredients for Roasted Red Pepper Labneh

  • 1 whole roasted red pepper from a jar

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoons honey

  • 475ml labneh (Lebanese strained yoghurt)

  • Kosher salt

How to make Roasted Red Pepper Labneh

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Puree red pepper, lemon juice, and honey in a blender until smooth. Mix red pepper puree and labneh in a medium bowl; season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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