Roasted Red Pepper Labneh & Onion Dip

Recipe by Rigatoni Girlfriend

A simple, savory dip that goes with everything.

Ingredients

Serves 4

• 1/2 cup BEZI Red Pepper Labneh

• 1 container BEZI Plain Labneh

• 2 yellow onions

• A few sprigs of fresh thyme

• 1 clove garlic

• 1/4 cup Olive oil

• 1 TB spoon balsamic vinegar

• 1 block Gruyère cheese

• Crostini bread

• Salt and pepper

  Preparation

1. Thinly slice the onions and sauté them in olive oil over medium heat until softened.

2. Add minced garlic and a few sprigs of thyme, and continue to cook down slowly.

3. Add a splash of balsamic vinegar to help caramelize and deepen the flavor. Stir occasionally until the onions are golden.

4. While the onions are finishing, grate the entire block of Gruyère cheese.

5. In a mixing bowl, add one full container of BEZI Plain Labneh, the caramelized onion mixture, salt, pepper, and most of the grated Gruyère. Mix until evenly combined.

6. Transfer the mixture into your Little Hottie 8x8 Baking Dish . Or a regular baking dish.

7. Add 9 small dollops of BEZI Red Pepper Labneh across the top.

8. Sprinkle the rest of the Gruyère and a pinch of fresh thyme over everything.

9. Bake at 375°F for 20–25 minutes, or until hot and bubbling with golden edges.

10. Serve warm with the crostini bread. Enjoy <3