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A bowl of French onion dip made with Greek yogurt, topped with caramelized onions and chives, served with cucumber spears, carrot sticks and potato chips.

French Onion Dip From Scratch With Greek Yogurt

A party classic made from real caramelized onions, not a soup packet, with plain Greek yogurt doing most of the creamy work. It tastes rich, but it is light enough to sit next to the rest of the New Year's Eve table.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 large yellow onions thinly sliced (about 4 cups)
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 1/2 cups plain Greek yogurt full-fat or 2%
  • 1/4 cup mayonnaise
  • 2 tbsp fresh chives finely chopped, plus more for garnish

Method
 

  1. Melt the butter in a large skillet over medium heat. Add the onions and 1/2 tsp of the salt and cook, stirring every few minutes, for 25-30 minutes, until soft, deep golden brown and jammy. If the pan looks dry or the onions start to stick, add a splash of water and scrape up the browned bits.
  2. Stir in the garlic powder and cook for 30 seconds, then stir in the Worcestershire sauce and scrape the pan. Spread the onions on a plate and let them cool for 10 minutes.
  3. In a medium bowl, whisk the Greek yogurt, mayonnaise, Dijon mustard and pepper until smooth.
  4. Fold in the cooled onions, cover, and refrigerate for at least 1 hour, or up to 3 days.
  5. Just before serving, stir in most of the chives and taste for salt; chilling mutes the seasoning, so adjust now rather than earlier.
  6. Scatter the remaining chives over the top and serve with cucumber spears, carrot sticks, pita chips or potato chips.