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Heat a small skillet over medium heat. Add olive oil and garlic. Cook, stirring regularly, until garlic becomes fragrant and translucent, about 1-2 minutes into cooking.
Remove garlic oil from heat, let it cool down for a few minutes, then transfer to a medium or large mixing bowl.
Add labneh yogurt to the garlic oil in the mixing bowl. Add salt, and fresh chopped dill. Use a spatula to fold everything together, until combined.
Transfer to a serving bowl, and Serve immediately with a drizzle of olive oil and toasted pita bread, or chill labneh dip (without the olive oil), covered for up to 1 day, until it’s time to serve with pita bread. (note: olive oil drizzled on top should be added at the time of serving).