Ingredients 

1 c. labneh or Greek yogurt,    or more as desired 

1/3 c. chopped fresh dill or mint leaves, plus extra for garnishing 

2 tbsp. unsalted raw pistachios, chopped, plus more for garnishing 

4-5 Kalamata pitted olives, finely chopped 

1 tbsp. za’atar 

Pinch of salt, or to taste 

½ c. extra virgin olive oil

Directions 

Spread labneh or yogurt on a small serving plate; set aside. 

In a medium bowl, combine remaining ingredients until evenly mixed. Spoon this mixture primarily down the center of the labneh, letting the green oil bleed into the edges. Garnish with more dill or mint, and some chopped pistachios.  Serve alongside matzah.