Add some end-of-summer magic to your Labor Day Weekend spread, when you make this easy peach jalapeño salsa and labneh dip! This dish has the ideal blend of sweet, sour, and savory flavors, with a touch of heat. Serve with oven-baked gluten-free pita chips for the perfect appetizer or afternoon snack to close out the summer season.

Gluten-Free.

Ingredients

• 1 - 1.5 c labneh

• 3 tablespoons crushed pistachios

• 1 tsp wildflower honey

• 1/2 c Garden Granola® Carrot Turmeric

  Peach Jalapeno Salsa

• 2 c peaches, diced

• 1/3 c red onion, diced

• 1 jalapeño, seeded and finely diced

• 1/2 c cilantro chopped

• 2 tbsp fresh mint

• 1 lime juiced

• 1/2 tsp Sea salt

  Pita Chips

• 2-3 pieces of of gluten-free or conventional pita bread (Thawed, if frozen)

• olive oil

• salt

Instructions

Peach Jalapeño Salsa

1. To a mixing bowl add the peaches, red onion, jalapeño, cilantro, mint, lime and sea salt to a bowl. Gently fold and stir to combine.

2. Cover and store in fridge for at least 30 min to allow the flavors of the salsa to come together.

3. Once ready, remove peach salsa from the fridge.

4. To assemble, spoon the labneh onto a serving platter.

5. Spoon the peach salsa over the labneh.

6. Top with crushed pistachios, Garden Granola® Carrot Turmeric and a drizzle of wildflower honey.

7. Serve with oven baked gluten-free pita chips, recipe to follow.

Baked Pita Chips

1. Pre-heat oven to 375 Fahrenheit.

2. Cut each pita bread in quarters and each quarter in half making 8 triangles.

3. Place the pita triangles in a single layer on a baking sheet pan or spread out on 2 sheet pans and sprinkle lightly with olive oil and salt.

4. Bake for about 8-10 minutes, turning half-way through, until crisp.

5. Remove from oven and let cool

Recipe Tips

• Bake time will vary on the pita chips depending on the thickness of the pita.

• For very crispy chips, the pita triangles can be brushed with olive oil on both sides.

• Gluten-free pita can be found in most grocery stores in the frozen aisle. MyBread and Bfree are two brands we know of that are Gluten Free Certified by GFCO.org and Against the Grain pita is made in a dedicated gluten-free facility.

• Whenever thawing gluten-free pita we recommend covering the pita with clean dish towel as it comes to room temperature. Alternatively. you can warm it in 10 second increments in microwave and keep covered after removing. Frozen gluten-free pita needs to be at least room temperature to be flexible.

photography and recipe by Melissa thequeenship.com