Homemade Zaatar Pita Chips and Quick Labneh Dip

• 4 cups Greek Yogurt
• 1/2 teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 teaspoon Za'atar Seasoning
• 6 whole White Or Whole Wheat Pitas
• 1/4 cups Olive Oil
• 1 Tablespoon Za'atar Seasoning
• Sea Salt For Topping

1. Note: You will also need enough cheesecloth to wrap up the yogurt.
2. And this will require 2 1/2 hours of inactive time (included in the cook time listed above).
3. So plan ahead!
4. Combine the yogurt and salt in a bowl.
5. Scoop the mixture into the cheesecloth and knot tightly.
6. Place the cheesecloth bundle into a mesh strainer over a bowl.
7. Leave on the counter, at room temperature for 1 1/2 hours and then refrigerate for an additional 1 hour.
8. Scoop the strained labneh cheese out of the cheesecloth and into a shallow bowl.
9. Drizzle with the olive oil and sprinkle on the zaatar.
10. Preheat the oven to 400 F.
11. To make the chips, slice each pita into 8 triangles.
12. Combine the olive oil and zaatar in a small bowl and brush both sides of each pita triangle lightly.
13. Place on a baking sheet lined with parchment paper (you will probably need to work in batches) and sprinkle with a bit of sea salt.
14. Bake for 15 20 minutes or until the pita chips are a light golden brown.
15. Serve with the labneh dip.

greek yogurt, salt, olive oil, zaatar seasoning, white, olive oil, zaatar seasoning, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-zae28099atar-pita-chips-and-quick-labneh-dip/ (may not work)