Greek Yogurt French Onion Dip Recipe

I made a Homemade French Onion Dip with Greek yogurt that’s so tangy and suspiciously healthy you’ll keep scrolling to find out what I replaced the mayo with.

I am obsessed with this Homemade French Onion Dip because it actually tastes like real, deep onion without the guilt. I love the tang and the creaminess from plain Greek yogurt and the sweet, caramelized bite from yellow onions.

It’s a Protein French Onion Dip that doesn’t feel like a diet compromise. I bring it to parties, stash it for late-night snacking, or shove it on a plate with veggies.

But the best part is the contrast: silky yogurt against sticky brown onions. Make room in your fridge.

You’ll want to eat the whole bowl. No kidding, try it soon.

Ingredients

• Greek yogurt: creamy, tangy base, adds protein and silky body.
• Yellow onions: caramelized sweetness, deep cozy flavor you’ll love.
• Olive oil: helps brown onions and adds fruity richness.
• Unsalted butter: basically richer mouthfeel, a little indulgent comfort.
• Granulated sugar: speeds browning and teases out sweet notes.
• Salt: brings out flavors and balances the sweetness.
• Black pepper: mild heat and a little earthy bite.
• Garlic: punchy aroma, brightens the whole dip—worth adding.
• Worcestershire or soy: adds savory umami, makes it feel meaty.
• Onion powder: subtle depth when you want extra onion punch.
• Lemon juice or vinegar: bright acid, cuts richness and wakes it.
• Fresh chives or parsley: herbal freshness and a pretty garnish.
• Plus, garnish: little green flecks make it look homemade.

Ingredient Quantities

• 2 cups plain Greek yogurt (full fat or 2%, well drained if watery)
• 2 large yellow onions (about 1 pound), thinly sliced
• 2 tablespoons olive oil, plus extra if needed
• 1 tablespoon unsalted butter (optional for richer flavor)
• 1 teaspoon granulated sugar (helps onions caramelize)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 cloves garlic, minced (optional but recommended)
• 1 tablespoon Worcestershire sauce or 1 teaspoon soy sauce (for umami)
• 1 teaspoon onion powder (optional, for depth)
• 1 tablespoon fresh lemon juice or red wine vinegar (brightens the dip)
• 2 tablespoons chopped fresh chives or parsley, plus extra for garnish

How to Make this

1. If your Greek yogurt seems watery, put it in a fine mesh sieve lined with cheesecloth or a paper towel set over a bowl and let it drain in the fridge for 30 to 60 minutes, pressing gently if needed so you end up with about 2 cups thick yogurt.

2. Peel and thinly slice the 2 large yellow onions; try to get even slices so they cook at the same rate.

3. Heat 2 tablespoons olive oil and 1 tablespoon butter if using in a large skillet over medium-low heat, then add the sliced onions, 1 teaspoon salt and 1 teaspoon granulated sugar to help them caramelize; stir to coat.

4. Cook the onions slowly, stirring every few minutes, for 25 to 35 minutes until deep golden brown and sweet; turn the heat down if they start to burn and add a splash of water to deglaze the pan if they stick.

5. In the last 2 minutes of cooking, add the minced garlic, 1/2 teaspoon black pepper and 1 teaspoon onion powder if using, cook just until fragrant, then remove the pan from heat and let the onions cool to room temp.

6. Once onions are cool, chop them a bit or leave them as-is depending on the texture you like, then stir in 1 tablespoon Worcestershire sauce or 1 teaspoon soy sauce for extra umami.

7. In a medium bowl combine the drained Greek yogurt with the cooled caramelized onions mixture, add 1 tablespoon fresh lemon juice or red wine vinegar, taste and add more salt if needed.

8. Fold in 2 tablespoons chopped fresh chives or parsley, reserve a little for garnish, and adjust seasoning with pepper or a touch more Worcestershire/soy if it needs depth.

9. Cover and chill the dip for at least 1 hour so flavors meld; it actually gets better after a few hours or overnight.

10. Serve cold or at room temp with chips, veggies or bread and sprinkle the reserved chives or parsley on top; if it seems thick after chilling, stir in a teaspoon of water or olive oil to loosen it.

Equipment Needed

1. Fine mesh sieve (or colander) lined with cheesecloth or paper towels
2. Large mixing bowl for draining and mixing the yogurt and onions
3. Cutting board and sharp chef’s knife for slicing onions and chopping herbs
4. Large heavy skillet (nonstick or stainless) for caramelizing the onions
5. Wooden spoon or sturdy spatula for stirring and scraping the pan
6. Measuring spoons and measuring cup for oil, yogurt and seasonings
7. Small bowl or jar for mixing Worcestershire/soy and lemon juice
8. Tongs or slotted spoon to transfer onions if you want less liquid in the pan
9. Airtight container and refrigerator space for chilling the dip before serving

FAQ

Greek Yogurt French Onion Dip Recipe Substitutions and Variations

• Greek yogurt: use equal parts sour cream, or blend low-fat cottage cheese until smooth for a thicker dip, or try labneh for a tangier, more spreadable result.
• Yellow onions: swap for thinly sliced shallots for a milder, sweeter taste, or caramelize sliced leeks if you want something more delicate.
• Olive oil / butter: use avocado oil or light vegetable oil for a neutral flavor, or ghee for a richer, slightly nutty finish.
• Worcestershire sauce / soy sauce: substitute 1 teaspoon miso dissolved in a little water, or 1 tablespoon balsamic vinegar for a different kind of umami and a touch of sweetness.

Pro Tips

1. Drain the yogurt longer than you think you need to if it seems watery, even up to 2 hours. It makes the dip silkier and prevents it from watering down after chilling. Don’t squeeze too hard or it’ll get grainy though.

2. Cook the onions low and slow, and be patient. If they’re browning too fast, drop the heat and stir more often. A splash of water or a little extra oil will save a pan from burning and helps get those sticky brown bits off the bottom.

3. Cool the onions fully before mixing them into the yogurt. Hot onions will make the yogurt thin and flatten the flavor. If you want a chunkier bite, chop them coarse, if not, give them a quick mince.

4. Taste twice when you add umami and acid. Worcestershire or soy can take over if you add too much, and lemon or vinegar wakes everything up but can also dull the dairy if overdone. Add a little, taste, then add more if you need it.