When onion dip from a box just won’t do… Caramelized Onion Dip made with Greek yogurt is a sure-fire to impress your guests!
When I want to impress…I make something like this. Caramelized Onion Dip. I think we’ve all had onion dip before, right? I mean, it’s been at pretty much every family gathering that I can remeber. And it’s awesome. No doubt about that.
But sometimes, for special days, like the Super Bowl or a birthday party, that dip from the box just won’t do. It’s days like that when Caramelized Onion Dip is necessary.
There’s something special about any recipe that calls for caramelized onions. Taking the time to make sure the onions are properly caramelized (i.e. not burned) requires a little bit of patience. But this dip is so totally worth it. And it’s not like there’s a ton of work involved, you just have to stop by and stir every now and then 🙂
I made this dip with Greek yogurt simply because it’s a great substitute for sour cream and makes this dip just a bit healthier. I used light sour cream and Greek yogurt in equal parts so as far as dips go – this has to be one of the best.
Fresh herbs really round out the flavors and take this dip to the next level. I used chives and parsley but any fresh herbs would do the trick. Serve it with some pretzels, vegetables, or good quality potato chips and get ready to hand out the recipe to all your guests. Make this once and you may just ditch the box mix forever 🙂
Caramelized Onion Dip
- 2 tbsp extra virgin olive oil
- 2 yellow onions large - chopped
- 1 shallot large - chopped
- 1 tsp Kosher salt
- 2 cloves garlic minced
- 1 cup plain Greek yogurt I used nonfat
- 1 cup light sour cream
- 1 tbsp chives minced
- 1 tbsp parsley minced
- assorted chips, pretzels, and vegetables for dipping
- Drizzle olive oil in a heavy bottomed skillet.
- Add onions and shallots. Sprinkle salt over the top and cook over medium-low heat for 25-30 minutes or until onions and shallots are soft and caramel in color. Make sure to stir frequently, ever few minutes or so.
- Stir in garlic and continue cooking until garlic becomes fragrant.
- Remove from heat and let cool. (Refrigerate if you're in a hurry.)
- Stir in Greek yogurt and sour cream. Refrigerate for at least one hour before serving.
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