Labneh with Walnuts and Mint
INGREDIENTS
2 cups plain whole milk Greek yogurt
½ teaspoon salt
⅓ cup Mariani chopped walnuts
2 tablespoons fresh mint, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon extra-virgin olive oil (plus more for drizzling)
Freshly cracked black pepper, to taste
Optional: ⅛ teaspoon red pepper flakes
INSTRUCTIONS
Make the labneh. Line a fine mesh strainer with cheesecloth or a clean kitchen towel. Add the Greek yogurt mixed with ½ teaspoon of salt. Let drain over a bowl in the fridge for 12–24 hours.
In a dry skillet over medium heat, toast the walnuts for 3–4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside.
In a mixing bowl, stir together the labneh, olive oil, and pepper until smooth. Taste and add more salt if needed. Mix in half of the chopped walnuts and half of the herbs.
Spoon the labneh mixture onto a shallow plate or bowl and use the back of a spoon to create swooshes or a well in the center. Drizzle with more olive oil. Top with the remaining walnuts and herbs. Sprinkle on red pepper flakes if using.
Serve with pita, crusty bread, or raw veggies.