Ingredients
Scale
For the Caramelized Onions:
- 2 medium yellow onions, thinly sliced (about 3 cups)
- 1 tablespoon olive oil or butter
- Pinch of salt
- ½ teaspoon sugar (optional, helps caramelization)
For the Dip:
- 1½ cups plain full-fat Greek yogurt (12 ounces)
- 2-3 tablespoons cream cheese, softened
- 2-3 cloves garlic, minced
- 1-2 teaspoons Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, chopped (optional)
For Serving:
- Assorted fresh vegetables (carrots, celery, bell peppers, cucumber)
- Potato chips, pita chips, or crackers
- Extra chives for garnish
Instructions
- Caramelize the Onions: Heat olive oil or butter in a large skillet over medium heat. Add sliced onions and a pinch of salt, stirring to coat with oil. Cook, stirring occasionally, for 15-20 minutes until onions are deeply golden brown and caramelized. If onions start to burn, reduce heat slightly and add a tablespoon of water. The onions should be very soft, sweet, and golden brown. If adding sugar, sprinkle it on halfway through cooking to enhance caramelization. Remove from heat and let cool for 10 minutes.
- Prepare the Base: While onions cool, add Greek yogurt and softened cream cheese to a medium bowl. Stir or whisk until smooth and well combined. The cream cheese should be fully incorporated with no lumps. If cream cheese is too firm, microwave for 10-15 seconds to soften.
- Add Aromatics and Seasonings: Stir in minced garlic, Worcestershire sauce, onion powder, salt, and black pepper. Mix well until all seasonings are evenly distributed throughout the yogurt mixture. Taste and adjust seasonings—you may want more salt or Worcestershire depending on preference.
- Fold in Onions and Herbs: Reserve about 2 tablespoons of caramelized onions for topping. Add the remaining cooled caramelized onions to the yogurt mixture along with chopped chives and parsley. Fold gently with a spatula until onions and herbs are evenly distributed. The dip should have visible flecks of herbs and golden onion pieces throughout.
- Chill for Best Flavor: Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour (preferably 2-4 hours or overnight). This chilling time allows flavors to meld and develop, making the dip significantly better. The texture also firms up as it chills.
- Serve: Before serving, give the dip a quick stir. Top with reserved caramelized onions and a sprinkle of fresh chives for presentation. Serve cold with your choice of vegetables, chips, or crackers.
Notes
- Greek Yogurt Consistency: If your dip seems too thin, use thicker Greek yogurt or strain regular yogurt through cheesecloth for 30 minutes to remove excess liquid.
- Flavor Development: This dip tastes significantly better after resting overnight as flavors meld together.
- Onion Caramelization: Don’t rush this step! Proper caramelization takes 15-20 minutes. Rushing creates bitter, undercooked onions.
- Make it Lighter: Use non-fat Greek yogurt and omit cream cheese for an even lighter version (texture will be thinner).
- Storage: Keeps in refrigerator for 4-5 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ¼ cup
- Calories: 65
- Sugar: 3g
- Sodium: 185mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 8mg