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
Scale
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
