Creamy Caramelized Onion Dip (Print Version)

Rich caramelized onions combined with creamy Greek yogurt for a tangy, flavorful dip or spread.

# What You’ll Need:

→ Caramelized 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 granulated sugar

→ Dip Base

06 - 2 cups plain Greek yogurt
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 fresh chives, chopped, plus additional for garnish
13 - 1 tablespoon fresh lemon juice

# How to Make It:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, for 25 to 30 minutes until onions achieve deep golden-brown caramelization. Reduce heat as necessary to prevent burning. Transfer to a plate and cool to room temperature.
02 - In a mixing bowl, combine Greek yogurt, mayonnaise, Worcestershire sauce, garlic powder, onion powder, black pepper, chopped chives, and lemon juice. Mix thoroughly until well incorporated.
03 - Finely chop the cooled caramelized onions and gently fold them into the yogurt mixture until evenly distributed.
04 - Taste the dip and adjust seasoning as needed. Cover with plastic wrap and refrigerate for a minimum of 1 hour to allow flavors to fully develop and meld.
05 - Remove from refrigeration, transfer to a serving bowl, and garnish with additional fresh chives. Serve with potato chips, crackers, or fresh vegetable sticks.

# Additional Tips::

01 -
  • The Greek yogurt gives you tangy creaminess without feeling heavy, so you can actually eat more without guilt.
  • Those caramelized onions transform from humble pantry staples into something so rich and complex that people ask for the recipe immediately.
  • It comes together in under an hour and tastes even better the next day when flavors have had time to get cozy together.
02 -
  • If you rush the caramelization, your dip will taste raw and sharp instead of complex and sweet—the 30 minutes are non-negotiable, so plan accordingly and don't fight the process.
  • The dip thickens slightly as it chills and the flavors meld, so if it seems a little loose when you're folding in the onions, trust that it'll firm up in the refrigerator and taste even better the next day.
03 -
  • If you want to add balsamic vinegar for extra depth, splash a teaspoon into the onions during the last 2 minutes of caramelizing—it adds sweetness and complexity without making things wet.
  • Low-fat yogurt works if that's what you have, but the dip will be slightly less creamy, so you might want to keep the full amount of mayo to compensate for texture.
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