Sautéed Onion and Yogurt Dip

  • Serves

    makes 3 cups

  • Cook

    15 minutes


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.


  • 14 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


Step 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.

Step 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.

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