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Protein-rich fermented dairy sauce with tangy pickled red pepper
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Labneh Sauce with Pickled Red Pepper (30 g) has 50 calories. That works out to 165 calories per 100 g. It contains 1.7 g of carbs, 2.2 g of protein, 3.6 g of fat and 0.2 g of fiber. Its 5.4 mg of Vitamin C covers 6% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
50
KCAL / 30G
Carbs
1.7g
· 1% DV
Protein
2.2g
· 4% DV
Fat
3.6g
· 5% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 18% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 50 kcal | |
| Total fat | 3.6 g | 5% |
| Saturated fat | 2.13 g | 11% |
| Trans fat | 0.06 g | |
| Sodium | 156 mg | 7% |
| Total carbohydrate | 1.7 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 50 kcal |
| 1 tablespoon (small) | 15 g | 25 kcal |
| 1 piece (mini) | 20 g | 33 kcal |
| 1 serving (small) | 45 g | 74 kcal |
| 4 tablespoon (large) | 60 g | 99 kcal |
| 0.25 cup (quarter) | 60 g | 99 kcal |
| 1 serving (medium) | 75 g | 124 kcal |
| 100 g | 100 g | 165 kcal |
| 1 serving (large) | 120 g | 198 kcal |
| ½ cup (half) | 120 g | 198 kcal |
Calculated from 165 calories per 100 g.
Labneh sauce with pickled red pepper is a creamy, tangy dip made by mixing labneh with chopped pickled red pepper. Herbs or spices can be added, so the exact flavour varies with the recipe.
To make labneh sauce with pickled red pepper, drain and finely chop the peppers, then fold them into labneh. Add the peppers gradually and taste before seasoning, since the pickling liquid may already make the sauce salty.
Labneh sauce with pickled red pepper tastes creamy and tangy, with a mild sweetness from the pepper. Pickled peppers are not usually hot, but chilli in the pickle or added seasoning can give the sauce a noticeable kick.
Serve labneh sauce with pickled red pepper as a dip for flatbread, crackers or crunchy vegetables. It also works alongside grilled vegetables or meat, where its cool, tangy flavour contrasts with smoky or savoury dishes.
Yes, labneh sauce with pickled red pepper works well as a sandwich or wrap spread. Use a thin layer and drain the peppers well first, especially if the filling includes juicy vegetables that could make the bread soggy.
Yes, labneh sauce with pickled red pepper can dress a salad if you thin it with a little water or lemon juice. Stir in the liquid gradually so it becomes pourable without losing its creamy texture.
Drain the pickled peppers thoroughly and pat them dry before mixing them into labneh sauce with pickled red pepper. Add them a little at a time, and avoid pouring in the pickle brine, which can loosen the sauce.
Keep labneh sauce with pickled red pepper in a clean, covered container in the refrigerator and use it within a few days. Serve it with a clean utensil, and discard it if it has been left out for an extended time.
Freezing labneh sauce with pickled red pepper is not recommended because labneh can separate or turn grainy after thawing. For the best texture, make a smaller batch and keep it refrigerated rather than freezing leftovers.
Labneh sauce with pickled red pepper is best served chilled or at room temperature. Heating it strongly may cause the dairy to separate, so if you want to serve it with a warm dish, add the sauce after cooking.
Vitamins
Vitamin C
5.4mg · 6% DV
B12
0.13µg · 5% DV
B2
0.05mg · 4% DV
Vitamin A
25.5µg · 3% DV
Minerals
Sodium
156mg · 7% DV
Phosphorus
33mg · 5% DV
Calcium
42mg · 4% DV
Selenium
1.56µg · 3% DV
Potassium ⭐
57mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 50 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Labneh Sauce with Pickled Red Pepper combines thick, tangy labneh—a strained cultured dairy product—with chopped pickled red pepper. It makes a creamy dip with a bright, savoury bite; the combination is easy to prepare at home and draws on flavours common across the eastern Mediterranean and Levant.
Serve it with warm flatbread, crackers or raw vegetables, or add a spoonful to a mezze spread or sandwich. The pepper’s acidity balances labneh’s richness. It offers protein, but also has a creamy, relatively rich character, so pair a modest serving with plenty of fresh vegetables for a lighter snack.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.13g
MONOUNSATURATED
0.93g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.