Greek Yogurt Onion Dip

Healthier take on the beloved onion dip! This healthy french onion dip is made with creamy Greek yogurt, caramelized shallots, and chives. 

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Greek Yogurt Onion Dip

Greek yogurt French onion dip is a healthier take on the popular onion dip. It’s made with Greek yogurt, caramelized shallots, and fresh chives.

The shallots are slow-cooked with a splash of balsamic vinegar until they are golden and caramelized for a sweet and rich flavor. They are definitely a staple in this recipe and add incredible flavor to the dip.  

Ingredients for Greek Yogurt Onion Dip

Here’s what you need for this recipe: 

• Shallots
• Balsamic vinegar
• Greek yogurt, whole milk or 2%
• Milk 
• Chives

You’ll also need few pantry staples, such as olive oil and kosher salt.

How to Make Greek Yogurt Onion Dip

In a skillet over medium heat, cook the shallots with salt, water, and balsamic vinegar until caramelized.

In a bowl, combine the caramelized shallots, Greek yogurt, milk, and chives. Cover and refrigerate for 30 minutes before serving.

What Goes Well with Onion Dip?

• Crackers
• Raw vegetables
• Pita chips
• Crostini
• Pretzel crisps
• Parmesan crisps

Storing Leftovers

Leftover onion dip will last in the refrigerator for up to 4 days when stored in an airtight container. I do not recommend freezing this dip as it will turn grainy when it thaws out.

Love creamy dips? Try our Feta Cheese Dip, White Cheddar and Cranberry Dip, or Healthy 7-Layer Dip.

Greek Yogurt Onion Dip

★★★★★ 5 from 1 reviews

• Author: Katya
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 8 1x
• Category: Appetizer
• Method: Saute
• Cuisine: American

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Description

Healthier take on the beloved onion dip! Made with creamy Greek yogurt, caramelized shallots, and chives. This onion dip can be served with fresh vegetables, pita bread, or crackers.

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Ingredients

Scale 1x2x3x

• 1 Tbsp. extra-virgin olive oil
• 1 cup finely chopped shallots, about 2 large
• 1 tsp. kosher salt, divided
• 1/4 cup water
• 1 tsp. balsamic vinegar
• 1 cup plain Greek yogurt, whole milk or 2%
• 1/4 cup milk (I used whole milk)
• 1/4 cup fresh chopped chives
• Fresh black pepper, to taste
• To serve: raw vegetables, pita bread, pretzels, crackers

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Instructions

1. Heat oil in a non-stick skillet over medium heat. Add shallots and 1/2 teaspoon salt. Cook until soft, about 3-4 minutes.
2. Add water and vinegar. Reduce heat to low and cook for 12-15 minutes or until the shallots are browned and caramelized, stirring occasionally. All of the water should have reduced at this point.
3. In a mixing bowl combine cooked shallots, Greek yogurt, milk, chives, and remaining 1/2 teaspoon salt. Season with black pepper, to taste. Cover the bowl and refrigerate for 30 minutes. It will thicken as it chills. Taste for salt and pepper before serving.

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Notes

• Greek yogurt: I recommend using whole milk yogurt if possible. Chobani and Fage both make whole milk Greek yogurt. If you can’t find whole milk yogurt then a 2% can be used instead. I do not recommend non-fat yogurt because the dip will not be as creamy and thick.
• Leftovers: Leftover dip can be stored in an airtight container for up to 4 days.

Keywords: summer, easy, finger food, entertaining

adapted from Food Network Kitchen