Autumn Layered Dip

Ingredients
 1 cup plain labneh
 1 Tbsp. fresh lemon juice
 1/2 tsp. lemon zest
 2 sprigs fresh rosemary
 4 garlic cloves
 1 (15-oz.) can cannellini beans, rinsed and drained
 1/4 cup chopped pecans
 1 to 2 Tbsp. pomegranate molasses, balsamic glaze, or honey
 Pita chips, flatbread, and/or endive leaves

Directions

1. In a small bowl stir together labneh, lemon juice, lemon zest, and 1/4 tsp. salt.
2. In a medium skillet warm 1/4 cup olive oil over medium-low. Add rosemary; cook until lightly crisp, 3 to 5
   minutes. Transfer to a paper towel-lined plate. Slice three of the garlic cloves. Add to warm oil; cook until
   golden and crisp. Transfer to plate with rosemary. Stir 2 Tbsp. of the infused oil into labneh mixture. Leave
   remaining oil in skillet.
3. Add beans to the skillet; gently swirl to coat with oil. Season with freshly ground black pepper and additional
   salt. Cook until heated through, 3 to 5 minutes. Remove from heat. Grate the remaining garlic clove over
   beans. Gently stir.
4. In a small dry skillet cook pecans over medium-low to medium until deeply browned and fragrant, 5 to 7
   minutes. Remove from heat.
5. Spread lemon labneh in a large shallow dish. Using a slotted spoon, top labneh with beans. Drizzle the olive
   oil in skillet over beans. Scatter rosemary crackers over top. Sprinkle with toasted pecans and drizzle with
   pomegranate molasses. Serve immediately with pita chips, flatbread, and/or endive leaves.