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I’m a sucker for a great French Onion Dip and this year I was craving one but I wanted something just a little different, similar vibes but a little bit of tang and a little bit of heat. Enter my French Onion Labneh Dip 🔥 and let me tell you, this recipe does not disappoint. And bonus points, swap out the Pita Bread and this dip is gluten-free!
Why You’ll Love French Onion Labneh Dip
This French Onion Labneh Dip Recipe really has it all. It’s savory, tangy with a bit of spice, it’s just delicious. The Labneh is packed full of protein so you don’t even need to feel guilty while eating it! It’s gluten free which not always easy to find when looking for a good dip! The pita bread 🫓 is amazing with this dip but it goes so well with veggies, pita chips or even just regular chips!
How To Prepare
🧅 To start off this French Onion Labneh Dip Recipe, slice the onions and shallots pretty thinly. You can do this with a knife or a mandoline. Add a touch of oil into a preheated skillet and add the onions and shallots. Let them caramelize for about 45-50 minutes mixing often on medium low heat. Don’t rush this process. It takes a long time but it is worth it! You can add little splashes of water so they soften and to deglaze them.
🧂 Add a pinch of salt to the onions, the butter, pomegranate molasses and allspice. Mix well and add the 3 tbsp of olive oil and crank up the heat to medium high. Mix often but let them get crispy on the edges. It should be like 5-10 minutes.
🫓 Preheat your oven to 350℉. Brush some olive oil onto the pita, sprinkle with za’atar and a bit of salt. Set on a wire rack inside of a baking sheet and bake at 350°F for 6-8 minutes. For this French Onion Labneh Dip, you want the pita to be toasty but not crispy.
🌿 Spread the labneh on a plate, top with the caramelized onions, almonds, mint, flaky salt and a generous amount of salsa macha or chili crisp.
🫶 And that is it, subscribe for more!
Substitutions and Variation
Substitutions
- You can swap the labneh for greek yogurt. Greek yogurt is similar in taste but not as creamy or as rich in taste but it will work if you can’t find labneh.
- If you are gluten-free or just want to switch it up, you can use veggies, pita chips or even just regular chips instead of the pita bread.
Variations
- Non-Spicy Variation: I love my spice but if that’s not for you just omit the salsa macha and you won’t have any of the spice to worry about.
- Herby Variation: Fold in your favorite herbs into the labneh for an extra herby flavor! Fresh thyme, chives or rosemary are all great choices.
🔥Chef Nadia’s Tip🔥
- If you aren’t big on slicing the onions with a knife you can always use a mandoline and I love using a protective glove when I use mine!
- I know the caramelizing of the onions takes a long time but do not rush the process. It is SOOOO worth it in the end!
The Perfect Pairings
Common Questions for French Labneh Dip
I have a recipe for mine and I make salsa macha by the boatload at my house. But if you don’t want to do that you can always just buy chili crisp from amazon.
Honestly the onions won’t last super long so I wouldn’t make it more than an hour or two ahead of time.
French Onion Labneh Dip
Equipment
- 1 cutting board
- 1 knife
- 1 pan
- 1 baking sheet
- 1 wire rack
Ingredients
- 2 medium onions
- 2 shallots
- 1 tbsp pomegranate molasses, or 2 tsp balsamic and ½ tsp agave
- ¼ tsp allspice
- 1 cup labneh
- ¼ cup toasted almonds, chopped
- salsa macha, salsa macha recipe or chili crisp
- flaky salt
- 1 pat unsalted butter
- mint leaves
- salt and pepper, to taste
- 4 pitas, quartered
- 3 tbsp olive oil , + more for brushing on the pita
- za'atar, to taste
Instructions
- Slice the onions and shallots pretty thinly. Add a touch of oil into a preheated skillet and add the onions and shallots and let them caramelize for about 45-50 minutes mixing often on medium low heat. You can add little splashes of water so they soften and to deglaze them.
- Add a pinch of salt to the onions, the butter, pomegranate molasses and allspice. Mix well and add the 3 tbsp of olive oil and crank up the heat to medium high. Mix often but let them get crispy on the edges. It should be like 5-10 minutes.
- Preheat your oven to 350℉. Brush some olive oil onto the pita, sprinkle with za'atar and a bit of salt. Set on a wire rack inside of a baking sheet and bake at 350°F for 6-8 minutes. You want them toasty but not crispy.
- Spread the labneh on a plate, top with the caramelized onions, almonds, mint, flaky salt and a generous amount of salsa macha or chili crisp.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
