Sautéed Onion and Yogurt Dip
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.
Featured in: A Lighter Kind of Onion Dip
- 1⁄4 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
- 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.
- 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.