This caramelized onion dip is the upgrade. Packet onion dip had a good run. Three onions cooked low and slow until they turn sweet and jammy, then folded into Greek yogurt with a little mayo and a splash of vinegar. It tastes rich. It eats light. Put it out with chips and walk away. It will be gone.
I tested this onion dip with caramelized onions a few ways. All sour cream. All yogurt. Half and half. The winner was mostly Greek yogurt with just ¼ cup of mayo. You get that creamy, rich texture without the heavy feeling after. The vinegar is the secret. It wakes everything up so the sweet onions don't take over.
I love serving this for any holiday or game days! It's super easy to make. The jardest part is waiting the onions to be jammy and sweet. 10 out 10 according the my husband.
Think of this as the grown-up version of the French onion dip that showed up at every party. Same cozy flavor. No dried soup mix. Just real onions, a few pantry spices, and patience. It's perfect for game day, holiday spreads, or next to my Crab Rangoon Dip when you want a full dip lineup.
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How to make (VIDEO)
How to make (PICTURES)
- Step 1: Thinly slice the onions into half moons. Add the onions to a skillet with the oil over medium-low heat. Cook and stir for 35 to 40 minutes until deep golden and jammy.
- Step 2: This is how I like them. Stir in the onion powder and garlic powder, then let the onions cool.
- Step 5: Mix the Greek yogurt, mayo, and vinegar in a bowl. Fold in the onions. Serve and enjoy!
What to serve
- Kettle chips, pita chips, or crackers for the classic dip move
- Veggies like carrots, cucumbers and celery
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Caramelized Onion Dip
Ingredients
Method
- Thinly slice the onions into half moons.3 large yellow onions
- Heat the oil in a large skillet over medium-low heat. Add the onions and a pinch of salt. Cook, stirring every few minutes, for 35 to 40 minutes until deep golden brown and jammy. If they start to stick, add a splash of water and scrape up the brown bits.1 tablespoon olive oil
- Stir in the onion powder and garlic powder and cook for 1 more minute. Let the onions cool completely, then roughly chop.1 teaspoon onion powder, 1 teaspoon garlic powder
- In a bowl, mix the Greek yogurt, mayonnaise, and vinegar. Fold in the caramelized onions.1 cup plain Greek yogurt, ¼ cup mayonnaise, 2 tablespoons vinegar, salt, black pepper
- Season with salt and pepper to taste. Chill for 30 minutes if you have time, then serve.
Notes
- Don't rush the onions. High heat burns them before they caramelize. Keep it at medium-low for 35 to 40 minutes.
- Make it ahead. The dip tastes even better the next day.
- Store covered in the fridge for up to 4 days. Stir before serving.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Caramelized Onion Dip
Yes. It actually tastes better made a day ahead because the flavors have time to blend. Keep it covered in the fridge and stir before serving.
It lasts up to 4 days in an airtight container in the fridge. Give it a stir before serving since a little liquid can separate.
Yes. Swap the Greek yogurt for the same amount of sour cream for a richer, classic French onion dip style. It will be a little looser and less tangy.
It takes about 35 to 40 minutes over medium-low heat. Cranking the heat burns the outside before the natural sugars have time to develop, so go slow.
Apple cider vinegar or white wine vinegar works best. Both add a bright tang that balances the sweet onions without taking over.
Serve it with kettle chips, crackers, pita chips, or raw veggies like carrots, celery, and cucumber. It also works as a spread on burgers and sandwiches.
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