Sautéed Onion and Yogurt Dip

This recipe is a far cry from the gloopy, mayonnaise-like onion dip you'll find in a jar at your local grocery store. It's light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it's the perfect thing to make for a beach picnic or summer cookout.

¼ cup extra-virgin olive oil, plus more for serving
3 shallots, chopped
1 pinch sugar
6 scallions, chopped
1 oz chives, chopped
sea salt
black pepper, freshly ground
2 cups greek yogurt, strained or labneh

Garnish:
Sumac
freshly chopped chives

To Serve:
potato chips, preferably Ruffles
crudités

Heat oil in a 12" skillet over medium-high; cook shallots and sugar until shallots are soft, 5 minutes. Add the scallions and cook 3 minutes more, until soft. Remove from heat and stir in chives and salt; allow onions to cool.

Mix onion mixture and labneh in a bowl with salt and pepper. Transfer to a serving bowl and refrigerate 1 hour. Drizzle with olive oil, chives, and sumac and serve with chips or vegetables.

Makes 3 cups.