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Preheat the oven to 450 degrees F.
Wash and dry the Sweet S’NAPS peppers and place them on a baking sheet.
Drizzle with the olive oil and roast them in the oven for 20 minutes until they are tender.
Let them cool for a few minutes.
Meanwhile, mix the labneh with the garlic, dried mint, salt and pepper.
Once the peppers are cool enough to handle, remove the top and the seeds, then chop them into small pieces.
To make the spiced oil and walnuts, heat the olive oil in a pan over medium heat.
Add the dried mint, Aleppo pepper and walnuts and cook for about 5 minutes.
Spread the labneh dip in your desired serving bowl or platter.
Top with chopped roasted sweet snaps and spiced olive oil and walnuts.
Finish with chopped parsley.