Save to Pinterest My friend Marcus showed up to a dinner party with this dip once, and I watched it disappear faster than anything I'd brought that night—which honestly stung a little until I tasted it. The combination of deeply caramelized onions with tangy Greek yogurt is so simple it feels almost like a secret, the kind of thing you'll want to make again the moment the bowl is empty. What makes it special isn't fancy ingredients or complicated technique, but patience with those onions and the balance between sweet, savory, and just enough richness to make everyone reach for one more chip.
I made this for a game day party a few winters back, and my brother—who usually ignores dips in favor of wings and pizza—kept circling back to it between plays. He'd grab a handful of chips, dip them, make that satisfied grunt he does, and wander away only to return ten minutes later for more. By the third quarter, I found myself scrambling to thin it out a little because we were nearly out, and someone asked me what store I'd bought it from. That's when I knew I'd stumbled onto something worth keeping.
Ingredients
- Yellow onions, thinly sliced (2 large): Yellow onions are sweeter than white varieties and caramelize beautifully without turning bitter—the key to this dip's depth.
- Unsalted butter and olive oil (1 tbsp each): Butter adds richness while olive oil keeps the onions from sticking, and using both prevents burning better than one alone.
- Salt and sugar (1/2 tsp each): Salt draws out the onions' natural moisture while a tiny pinch of sugar accelerates caramelization without making it taste sweet.
- Plain Greek yogurt (2 cups): The whole or 2% versions give you tanginess and body that low-fat versions can't match, trust me on this one.
- Mayonnaise (1/2 cup): This creates the creamy texture, but don't skip it—Greek yogurt alone makes the dip taste too tart and thin.
- Worcestershire sauce (1 tsp): Just enough to add an umami depth that makes people ask what the secret ingredient is.
- Garlic and onion powder (1 tsp and 1/2 tsp): These work quietly in the background, building layers of savory flavor without any grittiness.
- Freshly ground black pepper (1/4 tsp): Fresh pepper matters here because it adds a tiny heat that brightens everything else.
- Fresh chives and lemon juice (1 tbsp each): Chives add a gentle onion note without overpowering, and lemon juice keeps the whole thing from feeling heavy.
Instructions
- Caramelize your onions slowly and with patience:
- Heat butter and olive oil in a large skillet over medium heat, then add your sliced onions with salt and the optional sugar. You're going to stir them pretty often for the next 25 to 30 minutes—and yes, this is the part that takes time, but there's no shortcut without losing the magic. Watch as they go from raw and bright to golden, then amber, then deeply brown with slightly crispy edges, adjusting your heat down if they start smoking or smelling acrid.
- Build your creamy base while onions cool:
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, Worcestershire sauce, garlic powder, onion powder, black pepper, chopped chives, and lemon juice until everything is smooth and well combined. This is where the dip gets its personality, so taste as you go and make sure no single flavor is shouting over the others.
- Combine everything together:
- Once your caramelized onions have cooled down to room temperature (this matters because hot onions will thin out the dip), chop them into small pieces and fold them gently into your yogurt mixture. Fold rather than stir so you don't break down the texture.
- Let flavors meld in the cold:
- Cover your dip and refrigerate for at least an hour—this isn't just about temperature, it's about giving all those flavors time to get to know each other and mellow into something cohesive.
- Finish and serve with flair:
- Before you set the dip out, sprinkle fresh chives on top and taste one more time to adjust salt or pepper if needed. Serve with potato chips, crackers, or fresh vegetables, and watch it disappear.
Save to Pinterest My mother-in-law brought this dip to a family dinner, and my kids—who normally push vegetables around their plates—actually ate carrot sticks with it. That's the moment I realized this wasn't just another appetizer, it was the kind of food that bridges the gap between people who cook and people who just want something that tastes good.
The Caramelization Timeline That Actually Works
Caramelizing onions is a lesson in patience, but it's also surprisingly forgiving once you understand what's happening. In the first 10 minutes, the onions release water and soften without much color—this is when it feels like nothing is happening, but trust the process. Around minute 15 to 20, they start turning golden and the kitchen smells like something special is brewing. By minute 25 to 30, they're deep brown and starting to crisp at the edges, and that's when you know you've got something worth the wait.
Why the Mayo Matters (Yes, Really)
I made this dip once with only Greek yogurt and thought I was being clever, cutting calories and improving health, but it tasted thin and aggressively tangy—not bad, just not right. The mayo isn't there to make it unhealthy; it's there to add body, richness, and a subtle sweetness that smooths out the yogurt's sharpness. A good mayonnaise also emulsifies with the yogurt in a way that creates a creamier texture than either ingredient alone could achieve, something I learned by making the mistake so you don't have to.
Storage, Variations, and What Comes Next
This dip keeps beautifully in the fridge for up to four days, and honestly it gets better as it sits because the flavors keep marrying together. You can make it lighter by using low-fat Greek yogurt and less mayo, or richer by stirring in a spoonful of cream cheese if you're feeling fancy. Some people swap in fresh scallions or parsley for chives, and if you want to push it into unexpected territory, a splash of balsamic vinegar added to the onions during the last few minutes of cooking adds a subtle sweetness that people can't quite put their finger on.
- Serve it warm by gently heating it in a small pot right before guests arrive, and it tastes almost like a French onion soup experience.
- Use leftovers as a spread on roast beef sandwiches or stirred into scrambled eggs for a breakfast that feels indulgent.
- Store it covered in the coldest part of your fridge, and always bring it to room temperature for 15 minutes before serving so the flavors sing.
Save to Pinterest This is one of those recipes that turned into a request—now when people invite me somewhere, they half-joke about whether I'm bringing the dip. It's the kind of dish that reminds you that sometimes the most impressive things come from simple ingredients and a little patience.
Recipe Questions & Answers
- → How do I caramelize onions perfectly?
Cook sliced onions slowly over medium heat with butter and olive oil, stirring frequently until they turn golden brown and soft, about 25-30 minutes.
- → Can I use a substitute for Greek yogurt?
Yes, plain whole-milk or low-fat yogurt can work, though Greek yogurt provides the best creaminess and tang.
- → What can I serve this dip with?
This dip pairs well with potato chips, crackers, or fresh vegetable sticks like carrots and celery.
- → How long should the dip chill before serving?
Chill for at least one hour to allow flavors to meld and develop a well-rounded taste.
- → Can I add other herbs to enhance flavor?
Fresh chives are recommended, but you can also try substituting with scallions or parsley for a different herbal note.
