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yogurt onion dip

Greek Yogurt Onion Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Saute
  • Cuisine: American


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.


Units Scale
  • 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


  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.


  • 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.


  • Serving Size:
  • Calories: 55
  • Sugar: 3.5 g
  • Sodium: 311 mg
  • Fat: 3 g
  • Carbohydrates: 5.5 g
  • Protein: 1.9 g
  • Cholesterol: 4.7 mg