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French Onion Dip

Oh dear GAWD, is she ever gonna stop with the creamy treats?? That’s what I know you are saying to yourself right now. But check it.

This creamy treat is almost free of fat! It’s made from yogurt! That also means it’s got beneficial bacteria innit and plus a lot of herbs and onions which are good for your heart! It’s French onion DIP, for cryin’ out loud!

I don’t know why it took me so long to try making this myself. I always loved the store-bought French Onion dip that you find by the cream cheese at the store. Yes, it’s kind of gross to me now, as an adult, but as a kid I LOVED potato chips and French onion dip. Hard to imagine chowing down on that now. Good lord. So salty.

But this is like a grown-up version of that, with real onions, yogurt, and herbs. No fake beef flavor, no ten tons of salt, no hydrogenated oil. You could still dip potato chips in it, but celery sticks are good, too, or pita chips. Or I bet it would make a kickin’ sandwich spread even. The possibilities seem endless, don’t they? I think I’ll end with celery sticks, though. That’s the easiest.

Print

Homemade French Onion Dip

  • Yield: 3/4 cup 1x
Scale

Ingredients

  • 1 tablespoon butter
  • 1 teaspoon oil
  • 1/2 cup minced red onion, shallot, or yellow onion
  • Pinch each sugar and salt (1/8 teaspoon)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1 tablespoon sherry vinegar
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon fresh minced parsley

Instructions

  1. Heat the oil and butter over high heat and add the onion and the pinch of salt and sugar. Stir to combine, then cover and reduce heat to medium-high. Cook 5 minutes.
  2. Add the garlic and cook 30 seconds to 1 minute, until softened.
  3. Add the herbs and deglaze with vinegar.
  4. Cook until evaporated and remove from heat.
  5. Stir the onions, yogurt, salt and pepper, and parsley together.
  6. Serve right away or keep refrigerated for up to a week. Dip will thicken in the refrigerator.

 

15 Comments

  1. Diane on June 14, 2012 at 6:28 pm

    How did we live before nonfat Greek yogurt????

    • Hilah on June 16, 2012 at 2:29 pm

      I have no idea, Diane.

  2. Brian Johnson on July 19, 2012 at 9:22 pm

    OMG you are my new best friend.

    • Hilah on July 20, 2012 at 9:15 am

      Wheeeee!!!! šŸ™‚

  3. jason on August 17, 2012 at 4:58 pm

    Is that all French Dip is, sour cream and onions! haha. When I would buy French onion dip at the store I would always be like “what is it”….This video is really cool cause now I can do all kinds of weird experiments. And your right Hilah the stuff at the super market is terrible. Except that $5 dollar crap Ruffles or Frito lay makes, thats not bad. But its $5 bucks for dip, I dont think so.

    • Hilah on August 18, 2012 at 12:46 pm

      Yeah, Jason, this is SO much cheaper than the pre-made stuff which has who-knows-what in it. Have fun experimenting with this and make sure to let me know if you come up with any delicious variations!

  4. Cal on December 18, 2012 at 1:45 pm

    Cottage cheese works well with this too — if you omit the salt and after you run it through the blender for a bit. And if you use the non-fat stuff, you almost feel like it’s your duty to eat a lot of dip. The cottage cheese base also goes nicely with all of the powdered dip mixes — although those powders have a lot of chemically junk that your recipe is avoiding. And I guess you miss out on the probiotic benefits too. But how much bacteria does one gut need?

  5. Heather on January 11, 2013 at 1:14 am

    I’ve made this twice this week!! Thanks for the tasty recipe!

    • Hilah on January 11, 2013 at 8:31 pm

      Yay! Thanks for writing, Heather!

  6. Linda on March 4, 2013 at 10:16 am

    Boy howdy! I made a double batch for a birthday celebration last night and it was snarffed up in no time flat! At first I thought the onions had almost burned but that lovely dark Carmel color was what made the flavor just pop! And leaving it in the frige for a few hours seemed to let everything meld together . Served it as an appetiser with pita chips and celery bites. We fixed portabella mushroom burgers with pesto mayo and roasted red peppers with sweet potato fries . OMG everthing was so good! Thanks for another keeper!

    • Hilah on March 16, 2013 at 3:00 pm

      That’s great, Linda! Yes, a few hours in the fridge does wonders, right? Glad you enjoyed it!

  7. Steve on March 14, 2013 at 6:48 pm

    What did I do wrong. Mine tastes horrible. I wonder if I overcooked the onions or the garlic? Is it supposed to be bitter? Maybe I don’t like Greek yogurt. I will try one more time.

    • Hilah on March 16, 2013 at 3:01 pm

      Hi Steve, it shouldn’t be bitter. Overcooking garlic can turn it bitter. Maybe your palate is particularly sensitive to bitter? You could try just putting in half of the onions and spices at first, then taste it and see how it is.

  8. Jess on July 2, 2014 at 9:20 am

    Can I just use sherry instead of sherry vinegar? It’s what I have on hand…

    • Hilah on July 2, 2014 at 4:09 pm

      I think that will be fine, Jess!

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