Lay's® Labneh and Mint Dip

First, mix the Greek yogurt with the salt and grate in the lemon zest.

Place the yogurt into a cheesecloth or a loosely woven kitchen towel, tie it at the top, and hang it over a bowl using a wooden spoon.

Refrigerate for 24 hours to allow the yogurt to drain properly.

After draining, scoop the yogurt into a bowl and squeeze in the lemon juice.

Finely slice the mint leaves and mix them in.

Serve in a deep bowl, garnished with roughly chopped pistachios, a drizzle of olive oil, and crushed chili.

Scoop it up with Lay's® Sour Cream & Onion chips and enjoy!