Cherry Labneh Dip

I think I created a mini-universe. A universe of explosive taste in an appetizer dip bowl.

It has different tastes and textures, unites unsuitable items, breaks the boundaries of boringness, and makes people's eyes bigger from excitement—trust me, I tested it.

So, less talking, more doing—here's my recipe for a sour, sweet, salty, and lightly spicy cherry dip. 

ingredients (serves 4-5 people):
 
Sauce: 
16 oz of creamy Labneh yogurt 
1 teaspoon of Zaatar spice 
Juice and zest of ½ lemon 
Salt and pepper 

Salad:
1 lb cherries, washed
½ cup of dry roasted pistachios, roughly chopped
Tarragon leaves from a few sprigs 
Lemon zest 

Dressing:  
Juice of one lemon
2 tbsp of apple cider vinegar 
2 tsp of honey 
1 tbsp of olive oil 
Red pepper flakes, flaky salt

How-to:

1. Using a small knife, cut your cherries in half at the seam. Then, twist each cherry like an avocado and toss the pitted half into a bowl. Using your fingers, discard the pits of the unpitted cherry halves, then add the halved cherries to the bowl. Set aside. 

2. Whisk together all dressing ingredients and pour over your cherries. Mix well and let them marinate for about 15 mins. 

3. Mix labneh with lemon juice, zest, zaatar, salt, and pepper in a small bowl. Transfer to a serving bowl, press with a spoon, turning the plate so the yogurt creates space for the sauce. 

4. Very carefully arrange your cherries on top of labneh, topping with more lemon zest, chopped pistachios, and tarragon leaves. 

5. Serve with neutral crackers so they don't remove the spotlight from this dip combination's robust and beautiful taste. Yuuuuuum!