Pistachio Mint Labneh Dip

• 1 cup raw pistachios
• 2 tablespoons raw pistachios
• 2 garlic cloves
• 1/3 cup extra virgin olive oil
• kosher salt
• 3/4 teaspoon freshly ground green peppercorn (or black)
• 1 cup of fresh mint, chopped, plus more whole leaves (for serving)
• 1/4 cup fresh dill sprig
• 16 ounces labneh
• 1 tablespoon fresh lemon juice
• 1 teaspoon zest of a lemon
• dill sprigs (for serving)

1. Puree 1 cup pistachios in a food processor until a thick paste forms. Add garlic, oil, 1 teaspoon salt, pepper, 1 cup chopped mint, and dill and puree until the mint is finely chopped and a thick sauce has formed.
2. Whisk labneh, lemon juice, zest and 1/2 teaspoon salt together in a medium bowl.
3. Fold pistachio mixture into labneh, leaving mixture marbled. Top with remaining pistachios, mint leaves and dill sprigs.

pistachios, pistachios, garlic, extra virgin olive oil, kosher salt, freshly ground green peppercorn, mint, dill, labneh, lemon juice, lemon, dill

Taken from www.food.com/recipe/pistachio-mint-labneh-dip-536447 (may not work)