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This French Onion Labneh Dip is slow-caramelized onions with pomegranate molasses and allspice layered over creamy labneh and finished with toasted almonds, mint, and chili crisp for a warm, sweet-savory dip.
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. One with a similar vibe, 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 Fall For This 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 also goes so well with veggies, pita chips or even just regular chips!
Table of Contents
Prep Your French Onion Labneh Dip
The Caramelized Onions
| Onions | Shallots | Oil |
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. Preheat a skillet on medium-low heat. Add a touch of oil and then the onions and shallots – mix them often while they caramelize for about 45-50 minutes, and don’t rush the 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.
The Flavor
| Caramelized Onions | Butter | Pomegranate Molasses | Allspice | Olive Oil |
When the onions, are nice and caramelized, it’s time to add onto the already amazing flavor. Add a pinch of salt to the onions, butter, pomegranate molasses and then allspice. Mix well and add the 3 tbsp of olive oil and crank up the heat to medium high, mixing often but with enough time between that they can get crispy on the edges – about 5-10 minutes.
The French Onion Labneh Dip Finishing Touches
| Pita | Olive Oil | Za’atar | Labneh | Carmelized Onions | Almonds | Mint | Flaky Salt | Salsa Macha |
For the pita, preheat your oven to 350℉. Brush some olive oil onto the pita, and then sprinkle with za’atar and a bit of salt. Set on a wire rack inside of a baking sheet and bake for 6-8 minutes. You are going for toasty pita, not crispy for the perfect texture to dip into the French onion labneh dip.
To assemble, spread the labneh on a plate, top with the seasoned caramelized onions, almonds, mint, flaky salt and a generous amount of salsa macha or chili crisp.
Substitutions and Variation
Ingredient Swap
- You can swap the labneh for greek yogurt. Greek yogurt has 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.
Flavor Twist: Similar Labneh Dip Recipes
- Mediterranean Labneh Dip: This is a fancy one! This labneh dip appetizer is savory, smooth, creamy, and bright from the olive brine and lemon, making it the perfect base for caviar topped Castelvetrano olives.
- Labneh Dip with Roasted Radishes and Cashew Oil: Roasted radishes spooned over creamy labneh with a warm herby-cashew oil, fresh mint, scallions, dill, and crisp lavash chips on the side.
The Perfect Pairings
🍸 Drinks: You are going to want something bright and fresh with this. My Cucumbertini or Prickly Pear Cocktail are great choices for this.
🍲Dinner: My Chicken Shawarma Tacos are made to accompany this dip!
🥧 Dessert: Baklava Pie is the way to go with this dish.
French Onion Labneh Dip: Questions Answered
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.
Chef Nadia’s Tips
- 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!
French Onion Labneh Dip
Equipment
- 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 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.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
