• 1 cup labneh (Lebanese strained yogurt)
• 1/4 teaspoon ground allspice
• 1 1/2 teaspoons Aleppo pepper, plus more for serving
• Kosher salt and freshly ground black pepper
• Olive oil

Whisk labneh, allspice, and 1 1/2 teaspoons Aleppo pepper in a medium bowl; season with salt and black pepper. Drizzle with oil and top with more Aleppo pepper.