Baby and toddler recipes
🥒 Labneh and cucumber dip
A thick, tangy strained yoghurt dip with grated cucumber, mint and olive oil, inspired by Middle Eastern mezze. Rich in calcium and protein, cooling and easy to scoop.
Makes about 6 tbsp
Ingredients
- 4 tbsp Labneh (or thick Greek yoghurt)
- a 5cm piece Cucumber (grated and squeezed dry)
- a few leaves Mint (finely chopped)
- 1 tsp Olive oil
- 1 small Pitta bread (warmed and cut into strips)
Method
- Grate the cucumber and squeeze out as much liquid as you can in a clean tea towel.
- Mix the cucumber and mint into the labneh.
- Drizzle with olive oil.
- Warm the pitta and cut into finger strips for dipping.
Serving it to your baby
From 9 months, serve the dip with soft pitta strips. For younger babies, offer on a preloaded spoon and leave out the pitta or use very soft strips of toast.
For the rest of the family
Season adult portions with salt, garlic and sumac, and serve with olives and crunchy veg.
Storing and reheating
Keep covered in the fridge for up to 2 days. Not suitable for freezing.
Weaning with OBubba
Plan meals and log what your baby loved.
OBubba keeps a record of every food your baby has tried and spots the allergens for you, so you always know what is next. Free to download.
Questions parents ask
Is labneh suitable for babies?
Yes, if it is made from pasteurised milk. Shop labneh can be salty, so check labels or strain plain full fat yoghurt overnight to make your own.
Can babies eat raw cucumber?
Grated cucumber is fine. Large hard chunks are harder to manage, so grate it or offer long thin peeled batons from about 6 months for gnawing.
OBubba gives general information based on UK guidance. It is not medical advice and does not diagnose anything. Every baby is different. If your baby has a known allergy, severe eczema or a medical condition, speak to your doctor or health visitor before starting solids. Learn baby first aid, and in an emergency call your local emergency number (999 in the UK).