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Using labneh as its base, which is a thick and creamy Middle Eastern yogurt cheese, this dip mixes in deeply caramelized onions and fennel along with thyme and savory Worcestershire sauce. Serve it alongside some crackers and crudité for an easy yet impressive appetizer, or dollop it onto grilled chicken, lamb, or roasted eggplant.
Ingredients
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3 tablespoons extra-virgin olive oil
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2 medium sweet onions, such as Vidalia, chopped (3 ½ cups)
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½ bulb fennel, cored and chopped (1 ¼ cups)
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1 teaspoon fresh thyme leaves, plus more for serving
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Kosher salt
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⅓ cup dry sherry
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2 teaspoons Worcestershire sauce
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16 ounces labneh or plain Greek yogurt
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1 small clove garlic, minced (½ teaspoon)
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Crackers and crudités, for serving
Directions
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In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until 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.
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Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.