Total Time: 15 min
Serving: 1 cup

INGREDIENTS
For the Labneh
3/4 cup labneh or sour cream (200 g)
1 1/2 tbsp A Spice Affair's Premium Zaatar (or Zaatar Dukka)
1/2 tbsp A Spice Affair's Tuscan Infusion (optional)
1/2 tsp Red Chili Flakes
1 tbsp mint leaves, finely chopped
1 tbsp parsley, finely chopped
2 tbsp pomegranate arils
2-3 tbsp extra virgin olive oil
Salt, to taste (optional)

For the Pita Chips
Pita Bread
Extra virgin olive oil
Pinch of Red Chili Flakes
Pinch of Premium Zaatar (or Zaatar Dukka)

PREPARATION
For the Labneh
1. In a bowl, add labneh, drizzle with olive oil and top with Zaatar, Tuscan Infusion, Chili Flakes, mint leaves, parsley. Drizzle some more olive oil and garnish with pomegranate arils. Note: you may mix all the ingredients together before topping with pomegranate. 

For the Pita Chips
2. Preheat oven to 350 degrees.

3. With the help of scissors, cut the pita bread into triangles. Place in a baking tray, drizzle with olive oil, and sprinkle with Red Chili Flakes and Zaatar. Toss until well coated. Bake in the oven for 10 minutes or until golden crispy.

4. Serve with labneh dip and enjoy!

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