Trader Joe's Roasted Tomato Labneh Dip

Do they call it "labneh" because it's grown in a lab? There's quite a list of live active cultures there on the ingredients. My favorite is "streptococcus." But no worries. It's streptococcus thermophilus, which is a probiotic that's "generally recognized as safe," according to Gemini. Phew. I thought I was going to get a sore throat from eating this...

Despite our fondness for Mediterranean cuisine, neither Sonia nor I had ever tried labneh before, so we can't really speak to the authenticity of this particular offering. It's a thick dairy product popular in the food cultures of North Africa and the Middle East. It's not a far cry from Greek yogurt or sour cream in terms of taste and texture, and it's often mixed with olive oil and spices.

This particular specimen has sunflower and canola oils (boo) mixed in, along with a delightful blend of seasonings. In terms of overall flavor, Sonia and I taste the yogurt flavor the most, followed by roasted tomato, then dill and garlic. There are faint whispers of vinegar and mint, as well. It's tangy, creamy, and herbaceous—and it mixes well with pretty much any Middle Eastern dish. Falafel, chicken shawarma, kebabs, fish, or pita and hummus would all work remarkably well with Trader Joe's Labneh.

I was perfectly fine snacking on this labneh with little pita bites or crackers, although it shines even more when served as a topping for one of the entrees named above. It's surprisingly thick. Both dippable and spreadable, it's a versatile condiment that we're eager to experiment with. I'm anxious to try other versions from local Mediterranean restaurants.

$3.49 for the 8.5 oz tub, found in the refrigerated section. Would possibly buy again. Eight out of ten stars from me for Trader Joe's Roasted Tomato Labneh Dip. Seven out of ten stars from Sonia.

Bottom line: 7.5 out of 10.