Recipes - Confit Onion Labne Dip
Skip to main content

top of content


Confit Onion Labne Dip

Once you try labne, you’ll never go back. This thick, creamy cheese is made from strained kefir- it’s packed with probiotics and is delicious to use in place of sour cream, cream cheese, and creme fraiche. Confit shallots, scallions, and garlic make the most amazing dip when swooped into a bowl of labne. Serve with toasted pita chips and fresh veggies for your next gathering, or make a batch to snack on during the week. There are lots of ways to pronounce “labne” and even more ways to use it!

Recipe & Photos by Lisa Thompson - FeedFeed


  • 3 small shallots, trimmed, peeled, and halved lengthwise
  • 1 bunch scallions, roughly chopped (plus more for garnish)
  • 5 cloves garlic, peeled
  • Fresh thyme or rosemary sprigs
  • 1 1/2 cups olive oil
  • 1 (16 ounce) container labne
  • Flaky sea salt or kosher salt
  • Toasted pita, crackers, or chips, for serving
  • Fresh vegetables, for serving


  • STEP 1

    Preheat oven to 350F degrees.

  • STEP 2

    Place shallots, scallions, garlic, and thyme or rosemary in a small baking dish and cover with olive oil. Cook for about 40 minutes, until golden brown and completely soft when pierced with a knife or toothpick. Let onions cool completely in the olive oil. Reserve 2 tablespoons infused olive oil for garnish (you can store the remainder in an airtight container in the refrigerator for marinades, dressings, or roasting vegetables!).

  • STEP 3

    Transfer cooled onions to a paper towel to blot away excess oil, then finely chop with a sharp knife. Stir all but 2 tablespoons chopped onions into labne with a pinch of flaky sea salt in a medium serving bowl and stir until well combined. Top with reserved chopped onions and olive oil, then sprinkle with sliced scallions. Finish with a sprinkle of flaky sea salt and refrigerate until ready to serve.

  • STEP 4

    Serve confit onion labne dip with toasted pita or crackers and fresh vegetables for dipping.