Take your party dip game to the next level with this easy labneh recipe and homemade pita chips!
For Pita Chips
- 3 10-inch thin pitas (or 4 smaller thick pitas)
- 4 tbsp Early Harvest extra virgin olive oil
- 1 tsp ground sumac
For Herbed Labneh Dip
- 1 1/2 cup Labneh (See homemade Labneh Recipe)
- 20 fresh mint leaves, chopped
- 10–15 large basil leaves, chopped
- 1/4 cup fresh chopped dill (no stems)
- 1/3 cup dried cranberries, roughly chopped
- Salt and pepper
- 1/2 tsp sumac
- 1/4 tsp garlic powder
- zest of 1 lemon
- 1/4 cup Early Harvest extra virgin olive oil, more for later
- 2 tsp fresh lemon juice
- handful pomegranate seeds, optional
- More herbs for garnish
- If making your own homemade labneh (so easy and highly recommended), do that at least 24 hours in advance. Follow this homemade labneh recipe.
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside for now.
- Open the pitas and pull the halves apart along the seams. Using kitchen shears, cut the pita into triangles or strips (1-inch or so wide).
- Toss the bread in a large bowl with the oil, a generous pinch of salt (scant 1 tsp), and the sumac. Taste and adjust salt or sumac to your liking.
- Spread pita triangles pieces on the prepared sheet pan and bake until golden brown, about 10 minutes or so (watch carefully, and rotate pan half-way through). Remove from the oven and set aside for now.
- Make the herbed labneh dip. Place the labneh ingredients in one large bowl (expect the pomegranate seeds, if using), mix with a spoon until everything is well combined. Taste and adjust salt or spices to your liking. Add a little more lemon juice or olive oil, if you like. Mix again.
- Transfer the herbed labneh to a serving bowl and garnish with mint leaves, more cranberries and the pomegranate seeds. Enjoy with the homemade pita chips.
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean
Keywords: Labneh, Cranberry Labneh, Herbed Labneh, Homemade Pita Chips, Pita Chips, Chips and Dip