Tre Stelle® Mascarpone Labneh dip with Za’atar spiced pitas
Pre-load dip onto pitas and serve as hand-held tapas.Prep Time:
15 minutes Ready In:
1 hour or less Serves:
Base: 1 tub | 475 g Tre Stelle® Mascarpone 1 cup | 250 mL plain Greek yogurt pinch salt pinch red pepper flakes 1 tsp | 5 mL fresh lemon zest Topping: 1/4 cup | 60 mL fresh mint, finely chopped 2 tbsp | 30 mL pistachios, shelled, toasted and coarsely chopped 2 tbsp | 30 mL mixed olives, pitted and finely chopped 1 tbsp | 15 mL fresh lemon zest pinch red pepper flakes (optional) 1/4 cup | 60 mL pomegranate arils (optional) for garnish drizzle olive oil (optional) for garnish Za’atar Pitas: 4 medium pitas, torn into 2 pieces, cut into 1” strips 1/4 cup | 60 mL za’atar spice 1/4 cup | 60 mL olive oil
Base: In a medium bowl stir together ingredients. Spread onto a shallow serving dish and refrigerate until ready to use. Topping: In a medium bowl stir together ingredients. Cover and refrigerate until ready to assemble. Preheat oven to 350ºC (175ºC). Place trimmed pita strips into a large bowl; drizzle with olive oil and sprinkle with za’atar. With your hands distribute oil and spice evenly. Place on a large baking sheet trying to avoid overlapping the pieces. Bake for 12-15 minutes or until crisp and golden. Remove base from refrigerator; top with pistachio/mint topping, drizzle with olive oil and garnish with pomegranate arils if desired.