In a food processor, mince the garlic. Add the basil leaves and pulse until the leaves are chopped fine.
Add the labne and cheeses and yogurt and a pinch of salt and process until the spread is super creamy and pale green.
Serve with cucumber rounds, crackers, pita chips, or toasted baguette.
Keeps well for a week in the refrigerator.
Terre Rouge and Easton Wines