French Onion Labneh With Ruffled Potato Chips

July 21, 2021
2 Ratings
Photo by Food52
  • Prep time 12 hours 30 minutes
  • Cook time 30 minutes
  • makes 5 cups
Author Notes

One of my favorite snacks growing up was French onion dip, whether it was at a party, something to munch on while watching a movie, or just eating it in front of a mirror, wondering "What is life?" I quickly learned that ruffled chips were the chips to go with when dipping, so when I was coming up with this recipe, we had to do right by them and their crispy and salty goodness. If you don’t have a mandoline or food processor attachment, you can just cut slightly thicker slices of chips that will be able to hold the dip! The labneh is tangy and creamy and lends itself well to sweet, mild onion flavor. Make this for your next party or cookout, and I promise you everyone will love you! —Romel Bruno

What You'll Need
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French Onion Labneh With Ruffled Potato Chips
  • 32 ounces plain Greek yogurt
  • 2 tablespoons neutral oil
  • 1 tablespoon unsalted butter (optional)
  • 2 large yellow onions, finely chopped
  • 2 large shallots, finely chopped
  • Kosher salt
  • 4 russet potatoes
  • 3 quarts canola oil (for frying)
  • 1/2 cup dill fronds, coarsely chopped
  • 1/2 cup thinly sliced chives
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  1. Line a fine-mesh sieve with cheesecloth and scoop in the yogurt. Fold the cheesecloth back over the yogurt. Set the sieve over a bowl. Refrigerate for 12 to 24 hours, until the labneh has reached your desired thickness.
  2. In a medium skillet over medium-low heat, warm the neutral oil and melt the butter (if using). Add the onions and shallots in small handfuls, letting them cook down for about 1 minute before adding the next. Season with a small pinch of salt. Cook, stirring frequently, for 15 to 20 minutes, until the onions are a nice golden brown. If you want them to be darker, continue to cook, adding a splash of water if you come across any dark spots forming at the bottom of the pan, for 10 to 15 minutes more. Remove from the heat and let cool.
  3. Using a mandoline or very sharp knife, very thinly slice the potatoes. The thicker they are, the longer the cook time, so keep that in mind.
  4. In a large, heavy pot over medium-high heat, heat the canola oil until an instant-read or deep-fry thermometer registers 350°F. Rinse the potatoes to remove any excess starch, drain, and pat dry. Working in small batches, fry the potatoes, stirring frequently, until crispy and slightly golden (the oil will almost stop popping when they are close to being done). Season with salt immediately and transfer to a paper-towel-lined plate or sheet tray.
  5. Transfer the labneh to a medium bowl. Add the dill, chives, garlic powder, onion powder, onions, and shallots and mix well until incorporated. Arrange the chips alongside for dipping. Enjoy!

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    Mary Drake
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2 Reviews

Mary D. December 21, 2021
Made this for back to back parties & it was a knockout both times! I unfortunately didn’t have any fresh herbs but did use fresh garlic in the allium mixture and added a bit of hot honey. Cape Cod Wavy chips were a perfect accompaniment. Will be making again! And soon.
Jane K. July 25, 2021
This recipe, with its taste of Pacific Northwest summer, was a real hit at a Seattle rooftop BBQ I attended last night. I didn’t have dill and used home grown shallots and Walla sweet onions, with a sprinkling of dried ramps in lieu of chives. Chips and dip were paired with fresh-caught spot prawns. Deelish!