Labneh Dip With Zaatar, Pomegranate, & Pistachios Recipe

Cooking Directions

• STEP 1.Place a cheesecloth or muslin cloth over a strainer and pour the yogurt into it. Let it strain in the refrigerator for at least 24 hours to create labneh.
• STEP 2.Once the labneh is ready, transfer it to a bowl and mix in the zaatar, salt, and olive oil until well combined.
• STEP 3.Transfer the labneh dip to a serving dish and top it with pomegranate seeds and crushed pistachios.
• STEP 4.Serve the labneh dip with pita bread, crackers, or fresh vegetables for dipping.

Cooking Tips

• For a thicker labneh, strain the yogurt for longer than 24 hours.
• You can make your own zaatar spice blend by combining dried thyme, sesame seeds, sumac, and salt.
• To enhance the flavors, drizzle some extra virgin olive oil over the labneh dip before serving.

Storage and Serving

• Store the labneh dip in an airtight container in the refrigerator for up to 3 days.
• Before serving, let the dip come to room temperature for about 15 minutes to enhance the flavors.
• Garnish with additional pomegranate seeds and pistachios for an extra pop of color and crunch.