Creamy Caramelized Onion Dip (Printable)

Tangy caramelized onions mixed with creamy Greek yogurt for a flavorful spread or snack.

# What You 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, optional for quicker caramelization

→ Dip Base

06 - 2 cups plain Greek yogurt, whole or 2%
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

# Directions:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar if using. Cook while stirring frequently for 25 to 30 minutes until onions are golden brown and deeply caramelized. 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. Stir until well blended.
03 - Finely chop the cooled caramelized onions and fold them into the yogurt mixture until evenly distributed.
04 - Taste the dip and adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to fully meld.
05 - Transfer dip to a serving bowl and sprinkle with additional fresh chives. Serve with potato chips, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • Those caramelized onions taste like pure comfort, and Greek yogurt keeps it light enough that you won't feel guilty loading up on it.
  • It comes together faster than you'd expect, with most of the time being hands-off while the onions do their thing on the stove.
  • This dip actually gets better after a few hours in the fridge, making it perfect for hosting since you can prep it ahead.
02 -
  • Don't rush the caramelization process by turning up the heat—you'll end up with burnt onions instead of sweet, jammy ones, and there's no fixing that.
  • If your dip seems too thin after refrigerating, it's because Greek yogurt is wetter than sour cream, but it firms up as it sits, so give it time before adding more mayo.
03 -
  • Fresh herbs make all the difference—don't reach for the dried chives in the back of the cabinet, they'll taste like hay compared to fresh ones snipped right before serving.
  • If you're making this for a crowd and want to scale it up, the flavor gets more intense the more you make, so taste as you go and adjust your seasonings accordingly.
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