This is a great dip to serve with drinks and looks festive with its green and red, so is perfect for Christmas. I made this from the latest Donna Hay magazine.
You do need to start this recipe the day before.
500 g Greek yoghurt
2-3 Tbsp roasted chopped pistachios
2-3 Tbsp pomegranate seeds
3 marjoram sprigs lightly fried in olive oil
Crackers/veggies to serve
To make the labne you scoop the yoghurt onto a clean muslin cloth (or new rinsed chux will do). Pull up the corners to form a ball and tie a rubber band on the top. Suspend the bag over a jug by threading a wooden spoon through the rubber band and resting it across the mouth of the jug. Leave overnight.
Unwrap the labne and spread it on a dish, sprinkle with the rest of the ingredients and with a little salt. Serve with crackers and/or veggie sticks.