New This Month

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.

  • Prep:
  • 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


  1. 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.

  2. 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.


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