Greek Yogurt French Onion Dip

A bowl of creamy dip topped with caramelized onions and herbs, with potato chips and greens nearby.

Greek Yogurt French Onion Dip

With slowly caramelized onions folded into a cool, creamy and slightly tangy base, this Greek Yogurt French Onion Dip is packed with deep, savory flavor. Serve it with crackers, chips or crusty bread and it never lasts long!

Course Appetizers/Party Foods

Cuisine American

Keyword Greek yogurt French onion dip

Prep Time 15

Cook Time 50

Chill Time 2

Total Time 3 5

Servings

Calories 88kcal

Author Lisa O'Driscoll

Ingredients

2 large yellow onions halved and thinly sliced
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves minced
2 tablespoons dry white wine
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves
½ teaspoon garlic powder
2 cups full-fat Greek yogurt
Kosher salt and black pepper to taste

Instructions

Melt the butter with the olive oil in a large skillet over medium heat. Add the sliced onions with a pinch of salt and cook, stirring occasionally, for 45 to 50 minutes, until deeply caramelized. Lower the heat and add a splash of water if the onions start to stick. Stir in the minced garlic and cook for 3 to 5 more minutes.
2 large yellow onions, 2 tablespoons unsalted butter, 1 tablespoon extra virgin olive oil, 2 garlic cloves
Pour in the wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan.
2 tablespoons dry white wine
Stir in the Worcestershire sauce and thyme, then cook for 2 more minutes, until the liquid has mostly evaporated. Remove the pan from the heat and let the onions cool completely. Important: never add warm onions to the yogurt, or the dip will turn thin and watery.
1 teaspoon Worcestershire sauce, 1 teaspoon fresh thyme leaves
In a medium bowl, whisk together the Greek yogurt, garlic powder, and black pepper.
½ teaspoon garlic powder, Kosher salt and black pepper, 2 cups full-fat Greek yogurt
Fold in the cooled onion mixture and taste before adding any salt. If the dip feels thicker than you like, whisk in a small splash of heavy cream.
Cover and refrigerate for at least 2 hours before serving, so the onions have time to soften into the yogurt and the flavors can fully develop.

Notes

Store leftovers: Store the dip in an airtight container in the refrigerator for up to 5 days. Stir before serving to mix in any liquid that rises to the surface. I don’t recommend freezing this dip, the ingredients tend to separate.
Keep the slices even: Uniform onion slices cook more evenly, preventing smaller pieces from burning before the larger ones soften.
Separate the onion layers: Pull apart the sliced onion pieces before adding them to the skillet so they cook consistently.
Leave the skillet uncovered: Covering the pan traps steam and slows down the caramelizing process.
Stir often near the end: The onions need closer attention once they begin turning brown because the natural sugars can darken quickly.
Prepare it a day early: Making this homemade French onion dip the day before serving gives the onion dip flavor more time to develop.

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