You essentially can't pass up this Mediterranean Labneh Dip with Zaatar Pistachio Mint Olive Topping! Sprinkled with new pomegranate seeds and presented with zaatar pita chips – this simple labneh plunge is the ideal starter or can be filled in as a feature of a mezze platter!

This Labneh Dip with Zaatar Pistachio Olive Mint Topping formula is the best, generally tasty and lightest approach to make a plunge! Picture velvety smooth low-fat labneh or Greek yogurt. Top that with a blend of zaatar flavor, slashed olives, new mint and pistachios in olive oil!

Make a labneh plunge with zaatar pistachio olives mint garnish this SuperBowl for an alternate dynamic interpretation of your exemplary game day flavors. Furthermore, in case you're having a potluck, this labneh plunge settles on an ideal decision—collect it last min and watch everybody go in for quite a long time and thirds!

Also Try Our Recipe : How to Make Homemade Udon

LABNEH DIP WITH ZAATAR PISTACHIO MINT OLIVE TOPPING #appetizers #brunch #dip #lunch #recipes

For the dip:

  • 2 cups labneh (store-bought or home-made) or Greek Yogurt
  • 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
  • 1/3 cup good quality extra virgin olive oil
  • 1/4 cup pomegranate seeds

For the Zaatar Pita Chips:

  • 3 large pita pocket breads (not Greek style) cut up into wedges
  • 2 tablespoons Zaatar spice
  • 2 Tablespoons olive oil


  1. 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.
  2. 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!)
  3. 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.
  4. Spread your labneh (or Greek yogurt) on a flat plate mounding the labneh to about an inch high.
  5. Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides. Sprinkle the pomegranate arils on top.
  6. Serve with pita bread and some minty red tea.

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