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This Mediterranean dip features creamy labneh layered with fresh herbs and crispy fried onions for added crunch and served with chips or crisp bread. This savory appetizer dip is make-ahead friendly and best cold right out of the fridge.
If you’ve followed me at all, you know I love a creamy dip with real texture. To me, balance equals the perfect bite. This one came from my Just A Bite series (ep. 40), and it’s exactly how I like to serve a cold dip – layered, herb-forward, and finished with crispy onions all the way through. The texture and flavors are unreal, and honestly, this one is hard to beat.
About The Taste
Creamy labneh, fresh herbs, and crispy fried onions give you everything in each bite – rich, bright, and crunchy. The layers matter. This way you get balance in every bite, not just a heavy topping on top, and it’s really pretty too. This appetizer is savory without being heavy, full of texture, and honestly hard to stop eating.
Table of Contents
Prep Your Crispy Onion Dip
The Creamy Herb Base
Labneh | Mayonnaise | Dijon Mustard | Honey | Lemon Zest | Onion Powder | Garlic Powder | White Pepper | Salt | Chives | Italian Parsley | Fresh Dill
I like to start by getting the base fully mixed so it has time for the flavors to meld while everything else is prepped. Measure everything first, then zest the lemon directly into the bowl so you don’t lose any of the oils. Chop the herbs finely so they blend evenly through the dip and the flavor is more distributed. Mix until completely smooth, then taste and adjust salt if needed. Cover and refrigerate until you’re ready to assemble. For this Mediterranean dip, I used Karoun Labneh.
Prep-Ahead Tip: I like to just throw dip back in the labneh container till you’re ready to use it, it’s less cleanup 😉. This can be made up to 2 days ahead. The flavor actually improves as it sits.
The Crispy Onions
Shallots | Onion | Olive Oil | Saucepan | Mandoline/Sharp Knife | Paper Towels
Slice the shallots and onion very thin so they fry evenly and crisp instead of steaming. A mandoline makes this easier, but a sharp knife works just fine. Set up paper towels before frying so the onions can drain immediately. Heat the oil to about 325°F-350°F. If you don’t have a thermometer, drop in a slice of onion – it should bubble steadily, not aggressively. Keep an eye on them toward the end, since they can go from golden to burned quickly. An instant-read thermometer is helpful here to make sure the oil doesn’t creep too hot as the moisture cooks off.
Prep-Ahead Tip: The onions can be made earlier the same day. Store fully cooled at room temperature, loosely covered. Refrigerating them will soften the crisp.
The Assembly
Serving Bowl | Spoon | Fresh Herbs | Crispy Onions
Before assembling, make sure everything is fully cooled and ready to go. I like using a shallow bowl so the layers are easy to build and scoop. Keep your herbs and crispy onions nearby so they’re ready for the layers. Once assembled, cover and refrigerate until serving.
Prep-Ahead Tip: This dip is best assembled close to serving. If you must assemble ahead, keep the crispy onions out of the layers and store them separately at room temperature, then add them to the top right before and serve some on the side so the people who get the middle can add their crunchy toppings.
Substitutions and Variations
Ingredient Swaps
- Labneh: Full-fat Greek yogurt works if labneh is hard to find. It’ll be slightly looser and a bit tangier, but still creamy and delicious.
- Fresh herbs: You can swap in what you have as long as you keep the mix balanced. Flat-leaf parsley, chives, and dill are ideal here. Basil works too, but use less since it’s a stronger taste.
- Shallots: All onion is fine if needed. Use a small yellow or white onion and slice it very thin so it crisps properly.
- White pepper: Black pepper works if that’s what you have. The flavor is a little sharper, but it won’t throw off the dip.
- Honey: Maple syrup can be used in the same amount. It keeps the balance without making the dip taste too sweet.
Similar Recipes
- Mediterranean Labneh Dip: This one is briny, punchy, and very party-forward. Labneh mixed with olive brine and citrus, then topped with stuffed Castelvetrano olives and finished with olive oil and chives. It’s salty, indulgent, and meant for scooping with chips.
- French Onion Labneh: This one leans deep and savory. Creamy labneh topped with slow caramelized onions, a hit of pomegranate molasses, toasted almonds, mint, and chili crisp. It’s rich, a little sweet, and great when you want something cozy but still bright.
- Labneh with Roasted Radishes and Cashew Oil: A lighter, more vegetable-forward option. Roasted radishes get spooned over cold labneh with a warm herby cashew oil, fresh herbs, and crisp lavash on the side. It’s earthy, fresh, and feels a little unexpected in the best way.
The Perfect Pairings
Crispy Caper Chicken Thighs: Crispy, golden skin with capers and lemon keeps this bold and savory in the best way. It makes a great main when you’re starting the table with a cold, creamy dip and want something satisfying but still bright and punchy.
Crispy Za’atar Potatoes: These bring warmth, crunch, and that unmistakable za’atar flavor. They’re great for scooping, snacking, and filling out the table, especially alongside creamy, herb-forward dips.
Fattoush: Fresh, crunchy, and full of herbs. This adds brightness and texture to the spread and keeps everything feeling balanced instead of heavy.
Baklava Pie: Buttery layers, honey, and nuts to finish things off. It’s sweet without being overpowering and feels right after a savory, Mediterranean-leaning menu.
Mediterranean Dip FAQ
Yes. The labneh base can be made up to two days ahead and kept covered in the fridge. For the best texture, assemble close to serving and keep the crispy onions separate until the last minute.
Yes. This dip is meant to be served cold, straight from the fridge. The contrast between the chilled, creamy base and the crispy onions is what makes it work.
They’ll stay crisp as long as they’re kept out of the dip. Once layered in, they soften over time, so it’s best to add them right before serving or keep extra on the side for topping.
Full-fat Greek yogurt is the closest substitute. It will be slightly tangier and a bit looser, but still works well once chilled.
The labneh mixture keeps well for up to two days when stored tightly covered. Once assembled, it’s best enjoyed the same day for the best texture.
This dip is great with chips, pita, or crisp bread. Anything sturdy enough to scoop works well, especially if it has a little crunch.
Chef Nadia’s Tip
- This dip is meant to be fully chilled before serving. Giving it proper fridge time lets the labneh set and the flavors come together, which is what makes it work so well as a cold party dip.
- Use a shallow bowl instead of something deep. You get better layers, easier scooping, and everyone actually gets a bit of everything instead of digging straight down the middle.
Layered Crispy Onion and Herb Dip
Equipment
- Mixing bowl
- Spoon or spatula
- saucepan
- Mandoline or sharp knife
- slotted spoon
- paper towels
Ingredients
Labneh Dip
- 12 oz labneh
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tsp lemon zest
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp white pepper
- 1 pinch of salt
- 3 tbsp fresh chives, finely chopped
- 3 tbsp fresh Italian parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
Crispy Onions
- 2-3 shallots
- ½ small onion
- olive oil, for frying
Toppings
- chives, finely chopped
- Italian parsley, finely chopped
- chips or bread, for serving
Instructions
- Labneh Dip: Add the labneh, mayonnaise, Dijon mustard, honey, lemon zest, onion powder, garlic powder, white pepper, salt, chives, parsley, and dill to a mixing bowl. Stir until fully combined and smooth. Cover and refrigerate for at least 2 hours to allow the flavors to meld.12 oz labneh, 1 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp lemon zest, ½ tsp onion powder, ½ tsp garlic powder, ¼ tsp white pepper, 1 pinch of salt, 3 tbsp fresh chives, 3 tbsp fresh Italian parsley, 1 tbsp fresh dill
- Crispy Onions: Using a mandoline or sharp knife, thinly shave the shallots and onion. Add them to a saucepan and pour in enough olive oil to fully cover. Place over medium-high heat for about 2 minutes until the oil begins to bubble, then reduce to low and cook until lightly golden, about 10-13 minutes. The shallots should be crisp while the onions will be softer and slightly jammy. Remove with a slotted spoon and drain on paper towels.2-3 shallots, ½ small onion, olive oil
- Assemble: Spread a layer of the labneh dip into a shallow serving dish. Sprinkle with chopped chives and parsley, then top with a layer of crispy onions. Repeat the layering 3-4 times, using slightly less dip each time so the layers stack upward and form a peak (see video). Finish with the herbs and a generous layer of crispy onions on top. Serve with chips or bread.chives, Italian parsley, chips or bread
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!
Hey Carrie,
That’s great to hear. Thank you so much for the review!