This caramelized onion dip made with Greek yogurt is a lighter, lower-calorie take on a party favorite that doesn’t skimp on flavor. Creamy, tangy, and slightly sweet from the onions, it comes together easily and is perfect with chopped vegetables, chips, pita, or as a spread for sandwiches and wraps. Below is a clear, natural guide to making this delicious dip.
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Why You’ll Love This Recipe
- Rich, creamy texture with sweet, deeply flavored caramelized onions and fresh chopped chives for brightness — truly delicious.
- Simple to prepare: once the onions are chopped, the process is straightforward. A mandoline or vegetable chopper can speed up the slicing if you prefer.
- Swapping Greek yogurt for sour cream cuts calories and adds protein and probiotics while still keeping a creamy tang.
- A crowd-pleaser for gatherings, game days, potlucks, and holiday parties. It can be made ahead — flavor improves after chilling — and pairs well with vegetables, chips, or pita.
Key Ingredients
- Yellow onions: they caramelize well and give balanced sweetness and depth. Sweet onions or Vidalia will result in an even sweeter dip.
- Greek yogurt: nonfat, low-fat, or whole all work; nonfat keeps it lighter while still providing creaminess and tang. Regular yogurt will be thinner.
- Mayonnaise: a small amount adds richness and helps round out the flavor. Use light or regular as you prefer.
- Worcestershire sauce: boosts umami and ties the flavors together; soy sauce or coconut aminos can be substituted.
- Fresh lemon juice: a splash balances the sweetness of the caramelized onions and brightens the dip.
How To Make Caramelized Onion Dip with Greek Yogurt
Finely chop the onions: halve them, make vertical and horizontal cuts, then slice thin. Gather and chop again if needed to get even pieces.
Warm the olive oil in a large skillet, add the chopped onions, brown sugar, salt and pepper. Reduce heat to medium-low and cook, stirring frequently, until the onions are softened and golden, about 20–25 minutes.
In a bowl, combine the Greek yogurt, mayonnaise, onion powder, garlic powder, Worcestershire sauce, lemon juice and chopped chives. Taste and adjust seasoning, then chill while the onions cook.
When the onions are golden, add the minced garlic and cook 1–2 minutes more until fragrant.
Add a splash of water to deglaze the pan, scraping up any browned bits. Continue cooking and stirring for 3–4 minutes to blend the flavors.
Stir in the lemon juice and cook another minute so the flavors meld and the liquid reduces slightly.
Transfer the caramelized onions to a bowl and let them cool for 15–20 minutes. Cooling prevents the yogurt from becoming too warm.
Once the onions are cool, fold them gently into the yogurt mixture. Chill until ready to serve. Garnish with extra chives if desired.
More Delicious Dips
- Spicy Jalapeño Salsa
- Dijon Aioli
- Restaurant Style Salsa
- Mango and Grilled Corn Salsa
Tips and Frequently Asked Questions
What’s the difference between caramelized onion dip and French onion dip?
- French onion dip traditionally uses a dried French onion soup mix or instant soup powder. This recipe uses freshly caramelized onions for deeper, fresher flavor.
- Low and slow: Cook the onions over medium-low heat and be patient. Proper caramelization takes at least 25 minutes — longer if needed — and requires regular stirring to avoid burning.
- Drain excess liquid: If your Greek yogurt releases liquid, strain or drain it briefly so the dip stays thick.
- Season to taste: Taste and adjust salt, pepper, lemon, or chives as needed before serving.
- Make-ahead: This dip keeps and often tastes better after several hours refrigerated; prepare it ahead for easy entertaining.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended, as texture will change.
- If you make and enjoy this recipe, a star rating and review is appreciated — it helps others discover it.
- Follow the recipe author on social platforms or subscribe to the newsletter to get new recipes and updates.
Caramelized Onion Dip with Greek Yogurt
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Equipment
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cutting board
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sharp knife or mandoline
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large skillet
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wooden spoon
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bowls
Ingredients
For the caramelized onions
- 1 ½ tablespoons olive oil (or avocado oil)
- 2 cups finely chopped yellow onions (about 2 onions)
- 1 teaspoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic, minced
- ¼ cup water
- 1 tablespoon fresh lemon juice
For the dip
- 1 ½ cup plain Greek yogurt (non-fat, low-fat, or full-fat)
- 2 tablespoons mayonnaise (light or regular)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon Worcestershire sauce (or coconut aminos/soy sauce)
- 2–3 teaspoons fresh chopped chives, plus more for garnish
- 1 teaspoon fresh lemon juice (or more to taste)
Instructions
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Start by finely chopping the onions so they cook evenly.
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Heat the oil in a large skillet until warm. Add the onions, brown sugar, salt and pepper. Reduce heat to medium-low and cook for about 20–25 minutes, stirring frequently until golden and tender. Avoid burning by watching and stirring regularly.
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While the onions cook, mix Greek yogurt, mayonnaise, onion powder, garlic powder, Worcestershire sauce, chopped chives and lemon juice in a bowl. Refrigerate until ready to combine.
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When the onions are golden, stir in the minced garlic and cook 1–2 minutes until fragrant.
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Add the water to deglaze the pan, scraping up browned bits, and cook 3–4 minutes more to meld the flavors.
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Stir in the lemon juice and cook another minute. Remove the onions from the skillet and allow them to cool for 15–20 minutes.
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Fold the cooled caramelized onions into the chilled yogurt mixture. Chill until ready to serve. Serve with chopped vegetables, chips, pita, or use as a spread. Enjoy!
Notes
- You can choose any plain Greek yogurt; non-fat works well and keeps the dip lighter.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
Nutrition
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Calories: 76.9kcal
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About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and not overly complicated. I’m a mom, a former certified nutritionist, recipe developer, and food photographer.