Description
A delicious snack or appetizer with a Mediterranean twist!
Ingredients
- FOR THE DIP:
- 4 cups Greek Yogurt
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 teaspoon Za'atar Seasoning
- FOR THE PITA CHIPS:
- 6 whole White Or Whole Wheat Pitas
- ¼ cups Olive Oil
- 1 Tablespoon Za'atar Seasoning
- Sea Salt For Topping
- FOR THE DIP:
- 4 cups Greek Yogurt
- ½ teaspoons Salt
- 1 Tablespoon Olive Oil
- 1 teaspoon Za'atar Seasoning
- FOR THE PITA CHIPS:
- 6 whole White Or Whole Wheat Pitas
- ¼ cups Olive Oil
- 1 Tablespoon Za'atar Seasoning
- Sea Salt For Topping
Preparation
Note: You will also need enough cheesecloth to wrap up the yogurt. And this will require 2 1/2 hours of inactive time (included in the cook time listed above). So plan ahead!
Combine the yogurt and salt in a bowl. Scoop the mixture into the cheesecloth and knot tightly. Place the cheesecloth bundle into a mesh strainer over a bowl. Leave on the counter, at room temperature for 1 1/2 hours and then refrigerate for an additional 1 hour. Scoop the strained labneh cheese out of the cheesecloth and into a shallow bowl. Drizzle with the olive oil and sprinkle on the za’atar.
Preheat the oven to 400 F.
To make the chips, slice each pita into 8 triangles. Combine the olive oil and za’atar in a small bowl and brush both sides of each pita triangle lightly. Place on a baking sheet lined with parchment paper (you will probably need to work in batches) and sprinkle with a bit of sea salt. Bake for 15 – 20 minutes or until the pita chips are a light golden brown. Serve with the labneh dip.
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