Middle Eastern Labneh with Za'atar and Toasted Almonds

Spread the chilled labneh onto a small plate, using the back of a spoon to create small wells or 'swirls' on the surface.

In a small dry skillet over medium heat, toast the sliced almonds for 2-3 minutes, shaking the pan frequently until they smell fragrant and turn a light golden brown. Remove immediately to prevent burning.

Drizzle the labneh with a tiny amount of high-quality olive oil (optional, not counted in macros) if desired, then generously sprinkle with the za'atar blend, focusing on the wells where the oil pools.

Scatter the toasted almonds over the top for crunch.

Serve immediately with the crisp cucumber slices for dipping, ensuring each bite captures the creamy tang of the labneh, the herbal notes of the za'atar, and the toasted nutty finish.