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French Onion Greek Yogurt Dip Recipe

Excerpted from ‘Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer’ by Gina Homolka

spinner image french onion dip in bowl with chips on platter around it
Eva Kolenko

Serves 6

Classic for a reason, this perfect caramelized onion dip has the sweetness of slowly cooked onions balanced with the bright tanginess of creamy yogurt. Worcestershire sauce is the secret ingredient that gives the dip a pop of flavor. Here, Greek yogurt takes the place of the cream cheese, sour cream or mayo typically used in onion dip recipes; I used full-fat for a richer flavor and creamier texture.

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  • 2 medium yellow onions, diced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 cups plain whole-milk Greek yogurt
  • 1 teaspoon dried parsley



spinner image book cover with words skinnytaste simple, easy, healthy recipes with seven ingredients or fewer, gina homolka; bowl of soup on cover
Clarkson Potter

In a large heavy skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the onions, reduce the heat to medium-low, and cook, stirring occasionally, until they are evenly caramelized, 25 to 30 minutes. Add the vinegar and Worcestershire sauce and stir, scraping up any bits from the bottom of the pan.

Remove from the heat and let cool for at least 10 minutes (so the skillet doesn’t melt the yogurt in the next step). Stir in the yogurt, dried parsley, 1 1/2 teaspoons kosher salt, and ¼ teaspoon freshly ground black pepper until thoroughly incorporated.

Serve at room temperature or chilled; it will keep in the fridge for up to one week.


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