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.
- 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
- Heat oil in a non-stick skillet over medium heat. Add shallots and 1/2 teaspoon salt. Cook until soft, about 3-4 minutes.
- 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.
- 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.
Keywords: summer, easy, finger food, entertaining