This caramelized onion dip made with Greek yogurt is a lighter, lower-calorie twist on a crowd-pleasing favorite without sacrificing flavor. Creamy, tangy and slightly sweet, it’s simple to prepare and delicious served with chopped vegetables, chips, pita, or as a spread for sandwiches and wraps. Follow the steps below to make this easy dip at home.
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Why You’ll Love This Recipe
- Rich and satisfying: creamy Greek yogurt balances the sweet, savory flavor of caramelized onions for a dip that tastes indulgent despite being lighter.
- Simple to make: the only time-consuming step is caramelizing the onions. Finely chop them and let low-to-medium heat do the work—stirring often ensures even browning and prevents burning.
- Healthier swap: using Greek yogurt instead of sour cream reduces calories and adds protein and probiotics while keeping a smooth, tangy base.
- Versatile: serve with fresh vegetables, chips, pita, or use as a spread. It’s great for gatherings, potlucks, game day, or meal prep since flavor deepens after cooling in the fridge.
Key Ingredients
- Yellow onions: great for caramelizing—balanced sweetness and savory flavor. Sweet onions such as Vidalia will yield a sweeter result if preferred.
- Greek yogurt: plain Greek yogurt (non-fat, low-fat, or whole) gives body and tang. Regular yogurt is thinner and may yield a looser dip.
- Mayonnaise: a small amount adds extra richness and helps round out the flavor. Use light or regular to suit your preference.
- Worcestershire sauce: ties the dip flavors together. Soy sauce or coconut aminos are acceptable substitutes.
- Lemon juice: a splash of fresh lemon brightens the dip and balances the sweetness of the onions.
How To Make Caramelized Onion Dip with Greek Yogurt
Chop the onions finely.
Heat the oil in a large skillet, add the chopped onions with brown sugar, salt, and pepper. Reduce heat to medium or medium-low and cook for about 20–25 minutes, stirring frequently until golden and tender. Watch carefully to avoid burning.
While the onions cook, combine the Greek yogurt, mayonnaise, onion powder, garlic powder, Worcestershire sauce, lemon juice, and chopped chives in a bowl. Chill until the onions are ready.
When the onions are nearly done, add the minced garlic and cook for about 2 minutes to release its aroma.
Add a splash of water to deglaze the pan, scraping up the browned bits. Continue cooking and stirring for 3–4 minutes to meld the flavors.
Stir in the lemon juice and cook for another minute so the liquid is absorbed and the flavors brighten.
Remove the caramelized onions from the skillet and transfer them to a bowl to cool for at least 15–20 minutes.
Once the onions are cool, fold them gently into the chilled yogurt mixture. Adjust seasoning to taste and refrigerate until ready to serve.
Tips and Frequently Asked Questions
What’s the difference between caramelized onion dip and French onion dip?
- French onion dip usually refers to a dip made from a packaged French onion soup mix combined with sour cream. This recipe uses fresh, caramelized onions for a fresher, deeper flavor.
- Cook low and slow: Caramelizing takes time—plan on at least 25 minutes over medium to medium-low heat. Stir frequently and lower heat if the onions start to stick or burn.
- Strain excess liquid: If your Greek yogurt is watery, drain it slightly so the dip stays thick.
- Taste and adjust: Add salt, pepper, chives or lemon to fit your preference.
- Make ahead: The dip improves after a few hours in the fridge, making it an excellent make-ahead option.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as the texture may change.
Recipe
Caramelized Onion Dip with Greek Yogurt
Equipment
- cutting board
- sharp knife or mandoline
- large skillet
- wooden spoon
- bowls
Ingredients
For the caramelized onions
- 1½ 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
- 1½ cups 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 soy sauce / coconut aminos)
- 2–3 teaspoons fresh chopped chives, plus more for garnish
- 1 teaspoon fresh lemon juice, or more to taste
Instructions
-
Peel and finely chop the onions. To mince: halve the onion, keep the root intact, make vertical and horizontal cuts, then slice thinly and chop to desired fineness.
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Heat the oil in a large skillet over medium-high heat. Add the onions, brown sugar, salt and pepper. Reduce heat to medium or medium-low and cook, stirring frequently, for about 20–25 minutes until the onions are golden brown and tender. Be careful not to burn them.
-
While the onions cook, whisk together the Greek yogurt, mayonnaise, onion powder, garlic powder, Worcestershire sauce, chopped chives and lemon juice. Chill in the refrigerator.
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When the onions are nearly done, add the minced garlic and cook for about 2 minutes.
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Add the water to deglaze the skillet, scraping up any browned bits. Cook and stir for 3–4 minutes, then stir in the tablespoon of lemon juice and cook 1–2 more minutes until the liquid is absorbed.
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Transfer the caramelized onions to a bowl to cool at least 15–20 minutes. Once cool, fold the onions into the yogurt mixture. Refrigerate until ready to serve. Garnish with extra chives and enjoy with veggies, chips or pita.
Notes
- You can use any plain Greek yogurt you prefer; non-fat works well and stays creamy, but low-fat or whole milk yogurt are fine too.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
*Nutritional values are approximate and will vary based on exact ingredients and portion sizes.
Nutrition
| Calories: 76.9 kcal
| Carbohydrates: 7 g
| Protein: 5.4 g
| Fat: 3.6 g
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and simple to make. I’m based in California, born and raised in France, a mom of two, a former nutritionist, recipe developer and food photographer.