Labneh Dip with Caramelized Onions and Fennel
This standout uses labneh, a Middle Eastern yogurt cheese; it's also great served with grilled chicken or lamb, atop a baked potato, or in an egg scramble.
- Total Time:
- Servings: 8
Source: Martha Stewart Living, July/August July/August 2016
- 3 tablespoons extra-virgin olive oil
- 2 medium sweet onions, such as Vidalia, chopped (3 1/2 cups)
- 1/2 bulb fennel, cored and chopped (1 1/4 cups)
- 1 teaspoon fresh thyme leaves, plus more for serving
- Coarse salt
- 1/3 cup dry sherry
- 2 teaspoons Worcestershire sauce
- 1 container (16 ounces) labneh or plain Greek yogurt
- 1 small clove garlic, minced (1/2 teaspoon)
- Vegetable chips, crackers, or crudites, for serving
Heat 2 tablespoons oil over medium in a large skillet. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until dark brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
Stir together labneh, garlic, and 1 teaspoon salt. Spread onto a plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve, with chips, crackers, or crudites.