In a small bowl, or using a mortar and pestle, mince the fresh garlic cloves.

Add a pinch of fine salt to the minced garlic. Use the back of a spoon (or pestle) to mash and grind the garlic and salt together until a smooth paste forms. This step helps to mellow the raw garlic flavor and fully release its aroma.

Add the prepared garlic paste directly to the labneh in a mixing bowl.

Using a spoon or spatula, mix well until the garlic is evenly distributed throughout the labneh.

The labneh's thickness can vary. If you prefer a slightly looser, creamier dip, add 1 to 2 tablespoons of cold water, mixing it in one tablespoon at a time until you reach your desired consistency.

Taste the labneh dip and adjust the salt as needed. Remember, the initial salt was just to help mince the garlic.

Transfer the prepared labneh dip to a shallow serving plate or bowl.

Using the back of a spoon, create an attractive swirl or well in the center of the labneh.

Generously drizzle extra virgin olive oil over the top of the labneh, especially in the well you created.

Garnish with a sprinkle of dried mint, or other optional garnishes like fresh mint leaves, paprika, sumac, or za'atar for added flavor and visual appeal.