Creamy Caramelized Onion Dip (Print Version)

Rich blend of caramelized onions with creamy Greek yogurt, perfect for snacking or spreading.

# Ingredient List:

→ Onions

01 - 2 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon sugar

→ Dip Base

06 - 2 cups plain Greek yogurt, whole or 2% milk fat
07 - 1/2 cup mayonnaise
08 - 1 teaspoon Worcestershire sauce
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon freshly ground black pepper
12 - 1 tablespoon chopped fresh chives, plus additional for garnish
13 - 1 tablespoon fresh lemon juice

# How-To Steps:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, until onions are golden brown and deeply caramelized, 25 to 30 minutes. Reduce heat as needed to prevent burning. Cool to room temperature.
02 - In a mixing bowl, combine Greek yogurt, mayonnaise, Worcestershire sauce, garlic powder, onion powder, black pepper, chives, and lemon juice. Mix until well blended.
03 - Finely chop the cooled caramelized onions and fold them into the yogurt mixture until evenly distributed.
04 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to develop and meld.
05 - Transfer to serving bowl and sprinkle with additional chives. Serve with potato chips, crackers, or fresh vegetable sticks.

# Helpful Tips:

01 -
  • The Greek yogurt keeps it tangy and light while still feeling indulgent, no weird aftertaste.
  • Those caramelized onions do all the flavor work, so you can actually relax during prep instead of fussing with a dozen spices.
  • It's naturally gluten-free and comes together in under an hour, making it the perfect last-minute party save.
02 -
  • Don't skip the cooling step after caramelizing—I once made this with hot onions and the whole thing broke into a grainy, separated mess that was honestly depressing.
  • Use whole or 2% Greek yogurt, never non-fat, because it separates when you mix it with acid and oil, and you'll end up with something that looks sad in the bowl.
  • The lemon juice isn't optional—it's what keeps this from tasting heavy and one-dimensional, so don't leave it out.
03 -
  • If you want extra depth, add a splash of balsamic vinegar to the onions during the last couple minutes of caramelizing—it's subtle but it makes people wonder what that little something is.
  • Keep a kitchen timer nearby during caramelization because time gets away from you faster than you'd expect, and 25 minutes can suddenly become 40 if you're distracted.
Go Back