French Onion Dip

5 from 4 votes

Easy and delicious homemade French Onion Dip made with caramelized onions, fresh herbs, and big flavor and our favorite with potato chips.

Cook Time30

Refrigerate30

Total Time1

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 152kcal

Author: Lauren Allen

Cost: 4

Equipment

Ingredients

1 Tablespoons butter
2 Tablespoons olive oil
2 large yellow onions , finely chopped
1 cup plain Greek yogurt (245g)
1/2 cup sour cream (115g)
1/2 cup mayonnaise (120g)
3 garlic cloves , minced
2 Tablespoons chopped fresh chives
1 teaspoon kosher salt
¼ teaspoon fresh cracked black pepper , to taste

US Customary - Metric

Instructions

Caramelize Onions: (This step could be done in advance. Store caramelized onions in fridge until ready to use). Heat butter and oil in a sauté pan over low heat. Add onions. Cook, stirring every few minutes, for about 30 minutes, until caramelized and deep rich golden color. Remove to bowl to cool.
1 Tablespoons butter, 2 Tablespoons olive oil, 2 large yellow onions
Make Dip: In a mixing bowl add Greek yogurt, sour cream, mayo, garlic, chives and salt. Stir in caramelized onions. Taste and add salt and pepper, as needed. (I like to reserve a pinch of chives and caramelized onions to add on top of the dip before serving.) Refrigerate for at least 30 minutes before serving to allow the flavors to blend.
1 cup plain Greek yogurt, 1/2 cup sour cream, 1/2 cup mayonnaise, 3 garlic cloves, 2 Tablespoons chopped fresh chives, 1 teaspoon kosher salt, ¼ teaspoon fresh cracked black pepper
Serve with dipping items like ruffles or kettle potato chips, pretzel thins, pita bread, crackers, or veggies. Use leftover dip as a condiment for burgers or sandwiches. Leftovers will keep in the fridge for 5 days.

Video

Notes

Yield: makes about 2 1/2 cups. Serving size is 1/4 cup.

Make Ahead Instructions: I like to caramelize the onions in advance so the dip is easy to throw together in just a few minutes. The dip can be kept in an airtight container in the fridge for up to 5 days. I love to use leftovers as a spread for burgers or sandwiches!

Nutrition

Recipe Link

Recipe Video