Layered Crispy Onion and Herb Dip

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 karoun 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