Description
Creamy, flavorful Greek yogurt dip with sweet caramelized onions, fresh herbs, and a hint of spice. Perfect for veggies, chips, or crackers!
Ingredients
Scale
- 1 (16 ounce) container plain Greek yogurt (full-fat or non-fat, your preference!)
- 1 large yellow onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little kick!)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Assorted vegetables (carrots, celery, bell peppers, cucumbers) for serving
- Potato chips, pita chips, or crackers for serving
Instructions
- Prepare the Onion: Peel and finely chop the yellow onion.
- Sauté the Onion: Heat olive oil in a large skillet over medium-low heat. Add the chopped onion and stir to coat.
- Caramelization Process: Cook, stirring occasionally, for 30-45 minutes, or until deep golden brown and very soft. If the onion starts to stick, add a tablespoon of water or broth and scrape up any browned bits from the bottom.
- Season the Onion: Stir in garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Cook for another minute or two, until fragrant.
- Cool the Onion: Remove from heat and let the caramelized onion cool completely.
- Prepare the Yogurt: In a medium bowl, place the Greek yogurt. If your yogurt seems a little watery, you can strain it through a cheesecloth-lined sieve for about 30 minutes to remove excess liquid.
- Add the Caramelized Onions: Gently fold the cooled caramelized onions into the Greek yogurt.
- Add the Lemon Juice: Stir in the fresh lemon juice.
- Incorporate the Herbs: Add the chopped fresh chives and parsley.
- Season to Taste: Season with salt and freshly ground black pepper to taste.
- Mix Well: Stir all ingredients together until well combined.
- Chill the Dip: Cover and refrigerate for at least 30 minutes (or up to 24 hours).
- Prepare the Dippers: Wash and chop vegetables. Arrange them on a platter with chips/crackers.
- Serve and Enjoy: Remove dip from refrigerator, stir, and transfer to a serving bowl. Place in the center of your platter of dippers.
Notes
- Caramelizing the onions is key to the flavor. Don’t rush this step!
- Cool the caramelized onions completely before adding to the yogurt.
- Chilling the dip allows the flavors to meld and the dip to thicken.
- For a vegan version, use plant-based yogurt.
- Experiment with different herbs and spices to customize the flavor.
- This dip can be made up to 24 hours in advance.
- Serve with vegetables, chips, crackers, or pita bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If your dip is too thick, you can thin it out by adding a tablespoon or two of milk or water. If it’s too thin, you can add a tablespoon of cornstarch or arrowroot powder to thicken it up.
- The cayenne pepper adds a subtle kick to the dip. If you’re sensitive to spice, you can omit it altogether. If you like things really spicy, you can add more cayenne pepper or a pinch of red pepper flakes.
- While I prefer yellow onions for this recipe, you can also use white onions or even shallots. Each type of onion will impart a slightly different flavor to the dip.
- The lemon juice is essential for balancing the flavors of the dip. It adds a bright, tangy note that cuts through the richness of the yogurt and caramelized onions.
- This dip is best served cold. Chilling it for at least 30 minutes allows the flavors to meld together and the dip to thicken up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes