Greek Yogurt Onion Dip (Caramelized French Onion Style)
From-scratch French onion–style dip with jammy caramelized onions folded into thick Greek yogurt. High-protein, no soup mix, chill and scoop.
Equipment
- Wide skillet
- Mixing bowl
Ingredients
Caramelized onions
- 2 large yellow onions about 500 g, thinly sliced
- 1 1/2 tablespoons olive oil or butter or a mix
- 1/4 teaspoon salt for cooking
- 1 small garlic clove minced, optional
- 1-2 tablespoons water as needed to deglaze
Yogurt base
- 2 cups plain full-fat Greek yogurt about 450 g
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon chaat masala or black salt (kala namak) optional
- 1 teaspoon lemon juice optional, to brighten
- 1 tablespoon finely chopped chives or cilantro optional garnish
Instructions
Caramelize the onions
- Warm the oil or butter in a wide skillet over medium heat. Add the sliced onions and 1/4 teaspoon salt. Stir to coat.
- Cook 25 to 35 minutes, stirring every few minutes, until the onions are soft, deep golden, and sweet. Lower the heat if they brown too fast. Splash in water as needed to scrape up browned bits without burning.
- Stir in the garlic for the last 1 to 2 minutes if using. Taste: the onions should be jammy, not crunchy. Transfer to a plate and cool completely.
Mix and chill
- Add Greek yogurt to a mixing bowl. If it looks loose, strain it first so the dip stays thick.
- Fold in the cooled onions, salt, pepper, roasted cumin, and optional chaat masala or black salt. Add lemon juice if you want a brighter finish.
- Cover and refrigerate at least 1 hour (2 hours or overnight is better). Stir, taste, and adjust seasoning. Garnish with chives or cilantro before serving.
Notes
Full-fat Greek yogurt (or well-strained yogurt) stays scoopable; low-fat often turns watery.
Cool the caramelized onions completely before folding into yogurt so the dip does not weep.
Chill at least 1 hour for classic French onion dip flavor; overnight is even better.
Store covered in the fridge up to 4 days. Do not freeze.
For mild Indian fusion, keep chaat masala or black salt to a light pinch so the onions still lead.
Tried this recipe?Let us know how it was!