Labneh Dip with Zaatar Pistachio Mint Olive Topping

• Produce

  • 2 tbsp Mint, fresh leaves
  • 1/4 cup Pomegranate arils

• Condiments

  • 1 tbsp Kalamata olives, pitted

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1/4 tsp Salt
  • 3/8 cup Zaatar spice

• Oils & Vinegars

  • 1/2 cup Olive oil, good quality extra virgin
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pistachios

• Bread & Baked Goods

  • 3 Pita pocket breads, large

• Other

  • 2 cups Of labneh (store bought or home-made or greek yogurt

Found on twopurplefigs.com

Description

Ingredients

• 2 cups of labneh (store bought or home-made) or Greek Yogurt
• ¼ teaspoon of salt
• 2 tablespoons of chopped fresh mint leaves
• 2 tablespoons of chopped pistachios (toasted preferably but optional)
• 1 tablespoon of chopped pitted Kalamata olives
• pinch of red pepper flakes (optional)
• ¼ cup of Zaatar spice
• ¼ cup-1/3 cup of good quality extra virgin olive oil
• ¼ cup of pomegranate arils
• For the Zaatar Pita Chips:
• 3 large pita pocket breads (not Greek style) cut up into wedges
• 2 tablespoons of Zaatar spice
• 2 Tablespoons of olive oil

Directions

• Preheat the oven to 375 degrees F. Start by making the Zaatar Pita Chips, cut up each pita bread into 8 wedges and then separate the 2 layers of the pita bread giving you 16 wedges in total per bread. In a small bowl, mix the zaatar spice and olive oil.
• Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zaatar and olive oil mixture. Bake for 6-8 mins until crispy (keep an eye on them because they burn easily!)
• In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, zaatar spice, pepper flakes, zaatar and olive oil. Mix the topping ingredients well.
• Spread your labneh (or Greek yogurt) on a flat plate mounding the labneh to about an inch high.
• Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
• Serve with pita bread and some minty red tea.