Ingredients

Labneh:  

⅓ cup olive oil
4 scallions, white and light green parts, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons finely chopped fresh cilantro 
1 teaspoon Inspiced Zenful Za’atar
2 cups labneh, full-fat Greek yogurt or sour cream
2 tablespoons fresh lemon juice
 

Pita Chips:
3 large pita bread
2 tablespoons Inspiced Zenful Za’atar
2 tablespoons olive oil
 

Instructions

1. Preheat the oven to 375 degrees F.
2. Cut each pita bread into 8 wedges.  
3. In a small bowl, mix the Zenful Za'atar spice and olive oil.
4. Lay the pita bread wedges in a single layer on a baking sheet and brush them with the Zenful Za'atar and olive oil mixture. Bake for 6-8 mins until crispy and slightly browned.
5. Heat the olive oil, scallions, red pepper flakes, and cilantro in a small pot over medium-low heat. Cook, stirring occasionally until the mixture begins to sizzle. 
6. Remove from the heat and then add Zenful Za’atar.
7. Combine the labneh and lemon juice in a medium bowl.
8. Spoon into a bowl and swirl in the oil mixture.
9. Serve as a dip with pita chips.

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