Herbed Pistachio Labneh Dip
2 cups Setton Farms Salt & Pepper Seasoned Pistachio Kernels + extra for topping
1.5 cups plain Greek Yogurt
½ cup fresh dill
½ cup fresh mint
4 cloves fresh garlic
¼ cup extra virgin olive oil + extra for drizzling
1 tsp cumin
Extra salt and pepper to taste as needed
Toppings: fresh cherry tomatoes, cucumbers
1) Prep the labneh by lining a bowl with a piece of muslin or strainer and adding the yogurt. Cover the bowl and chill in the fridge overnight to drain. Transfer the yogurt to a separate bowl the next day and discard any remaining liquid.
2) To prep the dip, add pistachios to a food processor and pulse until slightly ground. Add fresh dill, mint, garlic, olive oil, cumin, and labeh and mix until everything is well combined. Texture should be mostly smooth but with some pistachio pieces intact for extra crunch!
3) Transfer dip to serving bowl and serve with fresh cherry tomatoes + cucumbers on top. Drizzle with extra herbs, pistachios and extra virgin olive oil as desired.