Pizza dip. Those were the first words that came to mind when I popped open Trader Joe’s new Roasted Tomato Labneh Dip. As I peeled back the lid, I was half intrigued and half confused by the unmistakable pizza aroma.
Labneh is a thick, creamy, tangy, soft cheese spread similar to cream cheese or sour cream. It’s a popular Middle Eastern and Mediterranean food often used as a dip, spread, or topping for dishes. I’ve had my fair share of labneh, from homemade TikTok experiments to restaurant appetizers, but this one immediately reminded me of pizza—in the best way possible. I even paused mid-snack to double-check it was, in fact, roasted tomato labneh, not pizza dip. The texture of hummus meets the flavor of pizza in this genius combo.
At first glance, it looks like a familiar creamy dip: a generous layer of roasted tomatoes sits on tangy labneh, with flecks of dill and a glistening ring of tomato-red oil pooling at the edges. It is simple in appearance, but there are layers of flavor with so much depth.
My favorite part of this dip is the flavor—smooth, cheesy, tangy labneh paired with sweet roasted tomatoes and savory seasonings. The kind of snack that makes you crave more (like pizza), even though you know it is just a dip (and not pizza). If you love Mediterranean dips or are a pizza-in-any-form person, you must get your hands on this ASAP.
Trader Joe’s Roasted Tomato Labneh Dip
- Price: $3.49 for an 8.5-ounce container
- Why I Love It: A rich, tangy labneh and savory roasted tomato flavors capture the nostalgic taste of pizza in a creamy, Mediterranean-style dip.
Simply Recipes / Trader Joes’s
How To Enjoy Roasted Tomato Labneh Dip
I first tried it with celery sticks, and the contrast was delicious—the labneh’s creamy richness clings to the crunchy celery while the tomato oil drips down like a sauce. I also tried it with warm pita bread, which was the ultimate pairing. The charred edges of the pita bread and soft interior soak up the red oil beautifully, and the tangy labneh adds cheesy goodness.
I even dolloped some of the labneh on my shakshuka, along with a drizzle of the red tomato oil. It added great flavor to the shakshuka, perfect with the eggs.
My one tip is don’t stir everything together. This keeps it visually pleasing and flavorfully exciting. Dip through the layers to control how much tomato, oil, and labneh you get in each bite.
If you (unlike me) don’t finish the container in one go, pop it back in the fridge. The flavors hold up well for a few days. I’d skip salty chips and go for fresh veggie sticks or plain crackers—anything too savory can feel borderline salty.
Next time, I’m trying this with sliced bell peppers because I love them on my pizza—so why not on roasted tomato labneh?
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