Pistachio Mint Labneh Dip Recipes

LABNEH DIP WITH OLIVE TOPPING

Labneh Dip with Olive Topping image

You simply cannot miss out on this Labneh. It's a Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with fresh pomegranate seeds and served with pita chips - this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter drenched in Moroccan Olive Oil.

Provided by Mahy

Time 10m

Number Of Ingredients 12

Ingredients

2 cups labneh ((store-bought or home-made) replace that with 3 cups yogurt to make it from scratch)
1/4 teaspoon salt
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped pistachios ((toasted preferably but optional))
1 tablespoon chopped pitted Kalamata olives
pinch of red pepper flakes ((optional))
1/4 cup Zaatar spice
2/3 cup Mina's Moroccan Olive oil (extra virgin)
1/4 cup pomegranate seeds
2 large Pita breads ((not Greek style) cut up into wedges)
2 tablespoons Zaatar spice
1/4 cup Mina's Moroccan Olive Oil

Steps:

Start by Making the labneh. Use quality yogurt and mix that with salt.
A cheesecloth or ideally a pillow case is best used to strain the labneh.
Place the yogurt salt mix in the pillowcase.
squeeze out as much moisture as possible .
place that over a sieve over a bowl and let it strain overnight or at least 8 hours.
The labneh cheese is ready when it's trained and dried out.
Make the pita chips.
Preheat the oven to 375 degrees F. 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 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.

Nutrition Facts : Calories 440 kcal, Carbohydrate 23 g, Protein 10 g, Fat 36 g, SaturatedFat 5 g, Cholesterol 3 mg, Sodium 256 mg, Fiber 5 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 29 g, ServingSize 1 serving

THE BEST PISTACHIO DIP

The Best Pistachio Dip image

This is just a three ingredient recipe. Even though it's a easy recipe to do it is very flavorful. Guests will be asking for more.

Provided by Good cooking Mommy

Categories Fruit

Time 4m

Yield 2 Cups, 1 serving(s)

Number Of Ingredients 3

Ingredients

1 (8 ounce) box cream cheese
0.5 (3 1/2 ounce) box jell-o pistachio pudding mix (don't make the pudding just use the dry mix only use half of the mix don't use the whole box)
5 -6 tablespoons canned crushed pineapple (juices drained)

Steps:

Put room temperature cream cheese in a bowl. Mix with spoon until creamy.
Add the pineapple and mix very well.
Once the pineapple has been mixed in add little by little the pistachio pudding dry mix to the cream cheese and pineapple mixture. Making sure to mix every time you add a little.
I recommend you make a little taste test every time you add some pudding mix some people like less pudding mix and some like more.
Refrigerate .
Eat with ritz crackers.Yummy ! Enjoy.

Nutrition Facts : Calories 801.1, Fat 77.9, SaturatedFat 43.8, Cholesterol 249.9, Sodium 730.1, Carbohydrate 15.5, Fiber 0.6, Sugar 12.9, Protein 13.8

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