Creamy Caramelized Onion Blend (Print)

Rich dip with caramelized onions and creamy Greek yogurt base, ideal for parties and snacks.

# Ingredients:

→ Onions

01 - 2 large yellow onions, thinly sliced
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon sugar, optional

→ Dip Base

06 - 2 cups plain Greek yogurt
07 - 1/2 cup mayonnaise
08 - 1 teaspoon Worcestershire sauce
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/4 teaspoon freshly ground black pepper
12 - 1 tablespoon chopped fresh chives, plus more for garnish
13 - 1 tablespoon fresh lemon juice

# Directions:

01 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar if using. Cook, stirring frequently, until onions are golden brown and deeply caramelized, 25 to 30 minutes, reducing heat as needed to prevent burning. Cool to room temperature.
02 - In a mixing bowl, combine Greek yogurt, mayonnaise, Worcestershire sauce, garlic powder, onion powder, black pepper, chives, and lemon juice. Mix until smooth and well combined.
03 - Finely chop the cooled caramelized onions and fold them into the yogurt mixture until evenly distributed.
04 - Taste and adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
05 - Before serving, sprinkle with additional chives. Serve with potato chips, crackers, or vegetable sticks.

# Expert Tips:

01 -
  • The Greek yogurt makes it feel indulgent without being heavy, and there's something satisfying about that tangy bite cutting through the sweetness of the onions.
  • It actually gets better the next day once the flavors have had time to mingle, so you can make it ahead and actually relax before guests arrive.
  • Caramelizing onions feels like real cooking without requiring any fancy techniques or hard-to-find ingredients.
02 -
  • The caramelization step is not negotiable; rushing it by cranking up the heat will give you burnt onions that taste bitter instead of sweet, which ruins the whole thing.
  • Cold Greek yogurt straight from the fridge can break if you fold hot onions into it, so always let those onions cool to room temperature first—I learned this the hard way by ending up with a grainy, separated mess.
03 -
  • Slice your onions by hand instead of using a food processor if you have the time—the uniform thickness means they'll caramelize evenly, and you'll have better texture in the finished dip.
  • Don't skip the refrigeration time, even if you're in a hurry; the cold helps the flavors settle and somehow makes the dip taste richer and more developed.
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