Creamy Caramelized Onion Dip (Print Version)

Tangy caramelized onions mixed with creamy Greek yogurt for a versatile savory spread.

# What You’ll Need:

→ 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
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 more for garnish
13 - 1 tablespoon fresh lemon juice

# Step-by-Step:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, until golden brown and deeply caramelized, 25-30 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 smooth and well incorporated.
03 - Finely chop the cooled caramelized onions, then 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 meld.
05 - Sprinkle with additional fresh chives before serving. Serve with potato chips, crackers, or vegetable sticks.

# Expert Tips:

01 -
  • The Greek yogurt keeps it lighter than traditional sour cream dips while still delivering that luxurious, creamy texture everyone expects.
  • Those caramelized onions do all the heavy lifting flavor-wise, so you look like you spent hours in the kitchen when really the work is just patient stirring.
02 -
  • Don't rush the caramelization—I learned this the hard way when I tried finishing it on high heat and ended up with burnt, bitter onions instead of sweet ones.
  • Cold dip always tastes less seasoned than room temperature dip, so be generous with salt and acid when tasting after it's been chilled.
03 -
  • A small splash of balsamic vinegar in the last minute of caramelizing adds unexpected depth—don't tell anyone unless they ask.
  • Room temperature onions fold in more easily than cold ones, so pull them from the stove just before you start making the base and let them cool while you measure out the yogurt.
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