French Onion Labneh Dip Recipe
Introduction
This French Onion Labneh Dip is a delightful fusion of creamy labneh and sweet, caramelized onions with a Middle Eastern twist. It’s perfect as a flavorful appetizer or snack, served alongside warm, za’atar-spiced pita bread.
Ingredients
- 2 medium onions
- 2 shallots
- 1 tbsp pomegranate molasses (or 2 tsp balsamic vinegar and ½ tsp agave)
- ¼ tsp allspice
- 1 cup labneh
- ¼ cup toasted almonds, chopped
- Salsa macha (or chili crisp) for topping
- Flaky salt
- 1 pat unsalted butter
- Fresh mint leaves
- Salt and pepper, to taste
- 4 pitas, quartered
- 3 tbsp olive oil (plus more for brushing on pita)
- Za’atar, to taste
Instructions
- Step 1: Thinly slice the onions and shallots. Heat a small amount of oil in a skillet over medium-low heat, then add the onions and shallots. Cook, stirring frequently and adding small splashes of water as needed, for 45-50 minutes until they are deeply caramelized and tender.
- Step 2: Stir in a pinch of salt, the butter, pomegranate molasses (or balsamic and agave mixture), and allspice. Add the 3 tablespoons of olive oil and increase the heat to medium-high. Cook for another 5-10 minutes, stirring often, until the onions develop crispy edges.
- Step 3: Preheat your oven to 350℉ (175℃). Brush the pita quarters with olive oil, sprinkle with za’atar and a little salt. Arrange them on a wire rack placed over a baking sheet and bake for 6-8 minutes until warm and lightly toasted but not crispy.
- Step 4: Spread the labneh on a serving plate. Top evenly with the caramelized onions, chopped toasted almonds, fresh mint leaves, and flaky salt. Finish with a generous spoonful of salsa macha or chili crisp for a spicy kick.
Tips & Variations
- Use shallots and onions together for a more complex, sweet flavor in the caramelization.
- Substitute labneh with thick Greek yogurt if labneh is unavailable.
- Toast the almonds just before adding to enhance their crunch and aroma.
- For a vegan version, replace butter with olive oil and use a dairy-free yogurt alternative.
- Try serving with vegetable crudités or crackers instead of pita for variety.
Storage
Store leftover dip covered in the refrigerator for up to 3 days. The onions may soften over time but will remain flavorful. Reheat the onions gently in a skillet before assembling the dip if desired. Pita is best toasted fresh but can be kept in an airtight container for 1-2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the caramelized onions ahead of time?
Yes, caramelized onions keep well in the refrigerator for up to 3 days. Reheat gently before adding them to the dip for best texture and flavor.
What can I use if I don’t have pomegranate molasses?
You can substitute with a mix of 2 teaspoons balsamic vinegar and ½ teaspoon agave syrup or honey to achieve a similar sweet-tart flavor.
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French Onion Labneh Dip Recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This French Onion Labneh Dip is a deliciously savory and slightly sweet appetizer combining slow-caramelized onions and shallots with creamy labneh, enriched by pomegranate molasses and warming allspice. Topped with toasted almonds, fresh mint, and a spicy salsa macha, it pairs perfectly with za’atar-seasoned pita bread toasted to perfection in the oven. A flavorful dip that balances creamy, tangy, sweet, and spicy notes for an irresistible Mediterranean-inspired starter or snack.
Ingredients
Caramelized Onions & Shallots
- 2 medium onions, thinly sliced
- 2 shallots, thinly sliced
- 1 tbsp pomegranate molasses (or 2 tsp balsamic vinegar and ½ tsp agave syrup)
- ¼ tsp allspice
- 1 pat unsalted butter
- Salt and pepper, to taste
- 3 tbsp olive oil (divided, plus more for brushing pita)
Dip Base & Toppings
- 1 cup labneh
- ¼ cup toasted almonds, chopped
- Salsa macha or chili crisp, generous amount
- Flaky salt, for garnish
- Mint leaves, for garnish
Pita Bread
- 4 pitas, quartered
- Olive oil, for brushing
- Za’atar, to taste
- Salt, a bit for seasoning
Instructions
- Caramelize onions and shallots: Slice the onions and shallots thinly. Heat a small amount of oil in a preheated skillet over medium-low heat. Add the onions and shallots and cook slowly for about 45-50 minutes, stirring often. Add small splashes of water as needed to help them soften and to deglaze the pan, ensuring the onions develop a rich caramelized flavor.
- Add flavorings and crisp edges: Once the onions are caramelized, stir in a pinch of salt, butter, pomegranate molasses (or balsamic and agave mixture), and allspice. Mix well. Add 3 tablespoons of olive oil and increase heat to medium-high. Stir frequently but allow the onions to crisp up slightly on the edges for 5-10 minutes, creating delicious texture contrast.
- Prepare and toast pita: Preheat your oven to 350°F (175°C). Brush quartered pitas with olive oil and sprinkle with za’atar and a pinch of salt. Arrange the pitas on a wire rack set inside a baking sheet and bake for 6-8 minutes, just until toasty but still pliable and not fully crispy.
- Assemble the dip: Spread the labneh evenly on a serving plate. Top generously with the caramelized onion mixture, chopped toasted almonds, mint leaves, and a sprinkle of flaky salt. Finish by drizzling or dolloping a generous amount of salsa macha or chili crisp over the top for a spicy kick.
Notes
- You can substitute pomegranate molasses with a mixture of balsamic vinegar and agave syrup if unavailable.
- Add small splashes of water while caramelizing onions to prevent burning and encourage softening.
- Use a wire rack on the baking sheet to allow even air circulation when toasting pita.
- Salsa macha can be replaced by chili crisp or another chili oil for similar flavor and heat.
- Toasting pita bread lightly keeps them soft enough for dipping but adds a nice texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: French Onion Dip, Labneh Dip, Caramelized Onion Dip, Mediterranean appetizer, Za’atar pita, Salsa Macha dip
