This easy caramelized onion dip is made with onion, shallot, garlic, yogurt, and fresh chives. Try it for a healthy twist on the classic chip dip!
I like to think that I live a healthy life.
I eat my vegetables.
Spend time outdoors.
Ya know, I make an effort.
But guys, every so often, my husband will walk into the kitchen with a tub of French onion dip and ruffled potato chips.
And I cannot stop myself from eating like… half the tub.
It’s really kind of ridiculous.
Each time I devour this oh-so-processed dip, I know that I need to make a version of it myself. A healthier onion dip.
Recently, while listening to the Bon Appetit podcast, I heard them talking about how to make something amazing– a caramelized onion dip.
I rushed home and started cooking.
This caramelized onion dip is inspired by Bon Appetit’s, with a few tweaks to make it healthier. And creamier.
Do I Need a Special Pot or Pan for Caramelizing onions?
I like to use enameled cast-iron pots or pans, because they’re excellent for caramelizing onions. The heat distributes easily, and they’re easy to deglaze.
Not sure what deglazing is? It’s when you use an acidic liquid (like lemon juice or wine) to pull browned bits of food (in this case, onions) off the pan and back into the main dish.
If you don’t have enameled cast iron cookware, you can use a stainless steel pot or pan instead, but watch your onions closely. They’ll brown more quickly.
How to Make Caramelized Onion Dip
Start by dicing an onion and a shallot.
Shallots should be easy to find, and will be right next to the onions at the grocery store.
Add the onion, shallot, and salt to a heavy pot or pan along with a couple sprigs of fresh thyme.
Cook the onions over low heat until they begin to brown.
Add some diced garlic, and cook a few more minutes.
When the onions are a deep amber color and the garlic is fragrant, add some lemon juice and deglaze the pan.
Turn off the heat and pull out the thyme.
Let the onions cool to room temperature, and then blend the onions together with some plain yogurt.
Mix in some fresh chives, and set the dip in the fridge to chill.
Can I Skip Blending This Dip?
You sure can!
I prefer my dips to be creamy and smooth, but if you don’t have a blender or food processor, simply skip that step.
If you’re shopping for a food processor and aren’t sure which one to get, I love my extra-compact Cuisinart mini food processor. It doesn’t take up much room, and is the perfect size for dips like this!
Can I Make The Dip Ahead of Time?
Yes! Make it up to three days before serving.
What Should I Serve With This Caramelized Onion Dip?
Personally, I love it with classic, unflavored ruffled potato chips.
However, if you want a healthier option, try using this as a veggie dip. Slice up some radishes, carrots, and celery.
If you serve this dip with veggies, it’s even works for guests on a keto diet!
Serve this onion dip at your next party, or save it all for yourself as a late-night snack!
Caramelized Onion Dip
3 Days (Fridge)
- food processor or blender
- 1 TB olive oil
- 1 onion, diced
- 1 shallot, diced
- 2 sprigs fresh thyme, still on stem
- 2 tsp salt
- 2 cloves garlic, diced
- 1 lemon, juiced
- 1 1/2 cup plain Greek yogurt (whole milk)
- 1/4 cup fresh chives, finely chopped
- Heat oil over low heat. Add the onions, shallot, thyme, and salt.
- Cook on low heat until the onions begin to brown, stirring occasionally. (About 30 minutes.)
- Add the garlic and cook 2-3 more minutes. Squeeze the lemon juice into the pot, and use a wooden spoon to scrape all the brown bits off the bottom of the pan.
- Allow the onions to cool to room temperature.
- Optional (for a Creamy Dip): Add the onion mixture and yogurt to a food processor or blender and blend until creamy.
- Stir in the chives.
- Refrigerate the dip at least 30 minutes before serving, or up to 3 days. Serve with vegetables, chips, or other side of choice.