Description
This creamy French onion dip features perfectly caramelized onions blended with Greek yogurt and mayonnaise, creating a rich and flavorful dip ideal for snacking with chips, crackers, or fresh vegetables. With both vegan and regular options, it’s a versatile addition to any party or casual gathering.
Ingredients
Scale
Caramelized Onions
- 2 large yellow onions, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon vegan butter (or regular butter)
- 1/2 teaspoon salt
Dip Base
- 1 cup plain Greek yogurt (or dairy-free yogurt)
- 1/2 cup vegan or regular mayonnaise
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon white wine vinegar
- 1 teaspoon coconut aminos or low-sodium soy sauce
- 1/4 teaspoon black pepper
Instructions
- Heat the fats: Heat olive oil and butter in a large skillet over medium heat to prepare for caramelizing the onions.
- Caramelize onions: Add chopped onions and salt to the skillet. Cook, stirring often, for 30–40 minutes until onions are golden and caramelized. Add a splash of water if onions start to dry out to prevent burning.
- Cool the onions: Remove the skillet from heat and let the caramelized onions cool completely before mixing into the dip.
- Mix base ingredients: In a medium bowl, stir together Greek yogurt, mayonnaise, onion powder, garlic powder, white wine vinegar, coconut aminos, and black pepper until smooth and well combined.
- Combine onions and base: Fold the cooled caramelized onions into the yogurt mixture, mixing gently to incorporate the flavors.
- Adjust seasoning: Taste the dip and adjust salt, pepper, or other seasonings as needed for balance.
- Chill the dip: Refrigerate the dip for at least 1 hour to allow the flavors to meld and intensify.
- Serve: Serve the creamy French onion dip chilled with chips, crackers, or fresh vegetables as a delicious appetizer or snack.
Notes
- Use vegan butter and dairy-free yogurt to keep the recipe vegan-friendly.
- If the onions begin to stick or dry out while cooking, add small amounts of water to prevent burning.
- For a tangier dip, increase the white wine vinegar slightly.
- This dip can be made a day ahead for enhanced flavor.
- Store any leftovers covered in the refrigerator for up to 4 days.
