Creamy Caramelized Onion Greek Yogurt (Printable)

A rich, tangy dip featuring caramelized onions blended with creamy Greek yogurt, ideal for parties or snacking.

# What You 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 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 chopped fresh chives, plus more for garnish
13 - 1 tablespoon fresh lemon juice

# How-To:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, until onions are golden brown and deeply caramelized, approximately 25-30 minutes. Reduce heat as needed to prevent burning. Cool to room temperature.
02 - In a mixing bowl, combine Greek yogurt, mayonnaise, Worcestershire sauce, garlic powder, onion powder, black pepper, chives, and lemon juice. Whisk until well combined.
03 - Finely chop the cooled caramelized onions. Fold them into the yogurt mixture until evenly distributed.
04 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 - Remove from refrigerator and sprinkle with additional fresh chives. Serve with potato chips, crackers, or vegetable sticks.

# Expert Advice:

01 -
  • It tastes expensive and fancy but takes barely an hour from start to finish.
  • Greek yogurt keeps it tangy and light, so you can actually eat more than one chip's worth without feeling heavy.
  • The whole thing comes together in one mixing bowl—minimal cleanup, maximum flavor.
02 -
  • Don't rush the caramelization step thinking you can speed it up with high heat—medium heat and patience create that deep, complex sweetness that makes this dip special.
  • Stirring frequently is what prevents burnt spots and ensures even cooking; set a timer if you need permission to stay at the stove.
03 -
  • If you're serving at a party, bring the dip in a small bowl and keep it covered until the last moment—it stays fresher and more appealing that way.
  • Double the recipe and freeze half (without the chive garnish) in an airtight container for up to two weeks; thaw in the fridge overnight and re-season if needed.
Go Back