Homemade Zaatar Pita Chips and Quick Labneh Dip

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   Note: You will also need enough cheesecloth to wrap up the yogurt.

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   And this will require 2 1/2 hours of inactive time (included in the cook time listed above).

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   So plan ahead!

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   Combine the yogurt and salt in a bowl.

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   Scoop the mixture into the cheesecloth and knot tightly.

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   Place the cheesecloth bundle into a mesh strainer over a bowl.

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   Leave on the counter, at room temperature for 1 1/2 hours and then refrigerate for an additional 1 hour.

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   Scoop the strained labneh cheese out of the cheesecloth and into a shallow bowl.

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   Drizzle with the olive oil and sprinkle on the zaatar.

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    Preheat the oven to 400 F.

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    To make the chips, slice each pita into 8 triangles.

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    Combine the olive oil and zaatar in a small bowl and brush both sides of each pita triangle lightly.

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    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.

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    Bake for 15 20 minutes or until the pita chips are a light golden brown.

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    Serve with the labneh dip.

* Per serving · 4 servings · Values may vary.

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