Herbed Labneh with Preserved Lemon

Season labneh with salt and pepper and add lemon juice to taste. Thin with water until the consistency of sour cream.

Process garlic, parsley, mint, 2 Tbsp. preserved lemon, chopped chile, cumin, and oil in a food processor until smooth; season with salt and pepper. Stir two-thirds of herb mixture into labneh. Drizzle with remaining herb mixture and top with sliced chile and more preserved lemon.