Sautéed Onion and Yogurt Dip

by0| PUBLISHED Jun 30, 2015 9:36 PM
Sautéed Onion and Yogurt Dip
Photoraphy by Matt Taylor-Gross

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you'll find in a jar at your local grocery store. It's light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it's the perfect thing to make for a beach picnic or summer cookout.

Yield: makes 3 cups

Time: 15 minutes


  • <sup>1</sup>⁄<sub>4</sub> cup olive oil, plus more for serving
  • 3 shallots, chopped
  • Pinch of sugar
  • 6 scallions, chopped
  • 1 oz. chives, chopped, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 2 cups strained greek yogurt or labneh
  • Sumac, for garnish
  • Potato chips, preferably Ruffles, to serve
  • Crudités, to serve


  1. Heat oil in a 12-inch skillet over medium-high; cook shallots and sugar until shallots are soft, 5 minutes. Add the scallions and cook 3 minutes more, until soft. Remove from heat and stir in chives and salt; allow onions to cool.
  2. Mix onion mixture and labneh in a bowl with salt and pepper. Transfer to a serving bowl and refrigerate 1 hour. Drizzle with olive oil, chives, and sumac and serve with chips or vegetables.