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Spiced Labneh Dip with Toasted Pita Chips & Roasted Beet

Name: Spiced Labneh Dip with Toasted Pita Chips & Roasted Beet
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 cup labneh; 4 tbsp extra-virgin olive oil; ½ tsp ground cinnamon; ¼ tsp ground coriander; 1 dried red chili, crumbled; 1 small roasted beet (or ½ cup roasted beet chunks); 1½ tsp za'atar; ½ tsp Aleppo pepper; 2 tbsp pomegranate molasses (optional); 1 pita bread, cut into triangles; 1 tbsp olive oil for pita; ¼ tsp fleur de sel; black pepper

A silky bowl of labneh streaked with za'atar and Aleppo pepper, nestled in a pool of amber oil infused with cinnamon and coriander. Served with warm pita chips and ruby roasted beet slices—a sophisticated afternoon snack that bridges lunch and dinner.

510cal 14gprotein 33gcarbs 36gfat 8min prep 12min cook 2serves

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