French Onion Labneh 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, 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!
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.
Nutrition
Calories: 303kcal, Carbohydrates: 36g, Protein: 10g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.04g, Cholesterol: 4mg, Sodium: 258mg, Potassium: 262mg, Fiber: 3g, Sugar: 6g, Vitamin A: 28IU, Vitamin C: 4mg, Calcium: 117mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.