Save My neighbor brought this dip to a potluck last summer, and I watched it disappear faster than everything else on the table—people were actually fighting over the last spoonful with their crackers. When she finally shared the recipe, I realized the magic wasn't in some fancy ingredient but in the patience of caramelizing onions until they turned almost amber, then folding them into Greek yogurt that's creamy enough to feel indulgent but tangy enough to keep you reaching for more.
I made this for my book club gathering on a rainy Tuesday, and instead of the usual awkward small talk, people were bonding over how good the dip was—someone actually asked for the recipe before we'd even opened the first book. That moment made me realize that food really does bring people together in a way nothing else quite does.
Ingredients
- Large yellow onions (2), thinly sliced: Yellow onions have natural sugars that caramelize beautifully; the thinner you slice them, the more evenly they'll cook and the less time you'll need to stir.
- Unsalted butter (1 tbsp): Butter carries flavor better than oil alone and helps the onions develop that deep, rich taste.
- Olive oil (1 tbsp): The combination of butter and oil prevents burning and gives the onions a subtle complexity.
- Salt (1/2 tsp): Salt draws out moisture from onions early on, which speeds up the caramelization process.
- Sugar (1/2 tsp, optional): A tiny pinch helps jump-start caramelization if you're in a hurry, though patience alone works just fine.
- Plain Greek yogurt (2 cups, whole or 2%): The base of everything—whole milk yogurt is creamier, but 2% works beautifully too and feels a bit lighter.
- Mayonnaise (1/2 cup): This adds richness and helps bind everything together; don't skip it thinking Greek yogurt alone will be enough.
- Worcestershire sauce (1 tsp): A little umami bomb that rounds out all the flavors without making itself known.
- Garlic powder (1 tsp): Fresh garlic can overpower; powder distributes evenly and gives a gentle savory note.
- Onion powder (1/2 tsp): Doubles down on onion flavor in a more subtle way than the caramelized onions themselves.
- Freshly ground black pepper (1/4 tsp): Freshly ground makes all the difference here—pre-ground tastes flat by comparison.
- Fresh chives (1 tbsp, plus more for garnish): Chives add a whisper of onion flavor that complements without competing, and they look pretty too.
- Fresh lemon juice (1 tbsp): Brightens everything up and keeps the dip from feeling too heavy.
Instructions
- Get your onions going:
- Heat butter and olive oil in a large skillet over medium heat until it's foaming and smells nutty. Add your sliced onions, salt, and sugar if you're using it, then stir them around so they're coated in the fat. The kitchen will smell amazing almost immediately, but this is just the beginning.
- Embrace the slow burn:
- Cook for 25 to 30 minutes, stirring every few minutes so they caramelize evenly rather than burning on the bottom. Around the 15-minute mark they'll look golden; keep going because they need to turn a deeper amber color with little caramelized bits clinging to the pan. If they seem to be darkening too fast, lower the heat a touch.
- Cool and chop:
- Once they're deeply caramelized and fragrant, pour them onto a plate or cutting board to cool to room temperature—this takes about 10 minutes. While you're waiting, chop them finely so they distribute throughout the dip instead of sitting in clumps.
- Build the dip base:
- In a mixing bowl, whisk together Greek yogurt, mayonnaise, Worcestershire sauce, garlic powder, onion powder, pepper, chives, and lemon juice until smooth and well combined. Taste it at this stage—you want to know what your base tastes like before you fold in the onions.
- Fold it all together:
- Gently fold the cooled caramelized onions into the yogurt mixture, stirring just until they're evenly distributed and the dip turns a soft golden color. A gentle hand here keeps the texture light instead of dense.
- Let it rest:
- Cover and refrigerate for at least an hour—this gives the flavors time to get to know each other, and somehow it always tastes better after resting. You can make this up to two days ahead if you want to get organized for a gathering.
- Finish and serve:
- When you're ready to serve, give it a stir, top with a sprinkle of fresh chives, and set it out with potato chips, crackers, or vegetable sticks. Watch it disappear.
Save The first time I served this to my in-laws, my mother-in-law asked for the recipe before dessert, which in her world means you've really done something right. It reminded me that the simplest dishes—ones that don't require fancy techniques or hard-to-find ingredients—sometimes make the biggest impression.
The Magic of Caramelization
Caramelizing onions isn't complicated, but it does require you to slow down and actually pay attention to what's happening in the pan. I used to think I was caramelizing onions when really I was just cooking them until they were soft and golden, which is fine but not the same thing—true caramelization happens when the natural sugars break down and turn brown and deeply flavorful, which takes time and a medium heat that won't make them burn.
Why Greek Yogurt Changes Everything
Using Greek yogurt instead of sour cream or cream cheese makes this dip taste elegant and feel a little bit lighter, even though it's still rich enough to be completely satisfying. The tanginess of the yogurt plays perfectly against the sweet caramelized onions and the savory elements, creating a balance that keeps people reaching for more instead of feeling like they've had enough after two bites.
Making It Your Own
This dip is forgiving and loves adaptations, so don't be afraid to play around with it based on what you love or what you have on hand. I've tested a bunch of variations, and they all work because the foundation is solid.
- For a lighter version, use low-fat Greek yogurt and reduce the mayo to a quarter cup without losing any of the creamy texture.
- Swap the chives for fresh parsley or scallions if you prefer their flavor, or use a combination of all three.
- A splash of balsamic vinegar added to the onions during the last minute of cooking adds a sophisticated depth that people notice but can't quite place.
Save This dip has become my go-to because it's simple enough to make on a weeknight but impressive enough to bring to any gathering. Every time I make it, someone asks for the recipe, and I always feel a little proud sharing something so delicious with people I care about.
Recipe FAQ Section
- → How long does it take to caramelize the onions?
Caramelizing onions usually takes 25 to 30 minutes over medium heat, stirring frequently to ensure even browning without burning.
- → Can low-fat yogurt be used for the base?
Yes, low-fat Greek yogurt can be used for a lighter texture; reducing or omitting mayonnaise can also lighten the blend.
- → What can I use instead of chives for garnish?
Fresh scallions or parsley make excellent alternatives to chives, adding a similar fresh and mild onion flavor.
- → Is it possible to enhance the depth of flavor in this mix?
Adding a splash of balsamic vinegar to the onions in the last few minutes of cooking can add a subtle tang and depth.
- → What foods pair well with this creamy dip?
This dip pairs well with potato chips, crackers, vegetable sticks, and complements crisp white wines or light beers.
