Add the labne to a bowl with the mayo, mustard, honey, white pepper, garlic powder, lemon zest, pinch of salt, onion powder, parsley, dill and chives.
Mix well and refrigerate for at least 2 hours for the flavors to meld.
Add the shallots and onion to a saucepan and cover in olive oil. Turn heat to medium high for 2 min, lower to low heat and let them crisp up until lightly golden.
Layer the dip with dip, fresh parsley & chives and some of the crispy shallots.
Serve with chips or bread.
