
A creamy, deeply savory French onion dip made with caramelized onions, Greek yogurt, sour cream and mayo — perfect for chips, crackers, and sandwiches.

This French onion dip has been a party staple in my kitchen for years and often sets the tone for any gathering. I first made this version on a rainy Saturday while trying to recreate the classic deli-style dip I remembered from childhood. The key difference is the slow-caramelized onions and a creamy base that balances tang and richness. Every time I bring this bowl out, the room fills with a warm, sweet onion aroma and voices asking for the recipe. It’s a small thing that makes get-togethers feel special.
What makes this preparation memorable is the texture contrast: soft, deeply golden onions folded into a silky blend of Greek yogurt, sour cream and mayonnaise. The result is bright but indulgent, with garlic and fresh chives lifting the savory notes. I often prepare the onions a day ahead — that way the day of the party is relaxed, and the flavors have extra time to harmonize. Leftovers are phenomenal spooned onto burgers or used as a sandwich spread.
I remember serving this at a neighborhood game night; everyone kept returning for more and asked what I did differently. The caramelized onions steal the show, and the Greek yogurt adds a clean tang that prevents the dip from feeling overly heavy. It’s become an expected treat at family potlucks.
My favorite part is the way the caramelized onions transform ordinary gathering snacks into something memorable. A bowl of this dip sparked long conversations at a picnic last summer because people kept trying it with different carriers — chips, cucumber rounds, and warm pita. It’s the little details, like reserving onions for garnish, that make it look and taste homemade and thoughtful.
Store the dip in an airtight container in the refrigerator for up to 5 days. If you make the caramelized onions in advance, keep them in a separate sealed container for up to 3 days or freeze in portions for up to 3 months. Reheat frozen onions gently in a skillet or microwave before folding into the chilled base. When reheating the combined dip, do so briefly at low power and stir often to avoid breaking the emulsion.
For a lighter version, substitute an extra 1/2 cup of Greek yogurt for the mayonnaise and sour cream (use 1 cup Greek yogurt and 1/2 cup sour cream). For dairy-free, use full-fat coconut yogurt and vegan sour cream plus vegan mayonnaise — flavor will be slightly different and sweeter. Swap shallots for onions for a subtler, more delicate onion profile. Reduce garlic to 1–2 cloves if you prefer less bite.
Serve with sturdy potato chips, kettle chips, pretzel thins, pita wedges, rustic crackers, or fresh-cut vegetables like carrot sticks and celery. For an elevated presentation, serve in a hollowed bread bowl with a sprinkle of reserved onions and chives on top. Use leftovers as a creamy burger spread, mix with warm roasted potatoes, or dollop on a grilled chicken sandwich.
The concept comes from classic French onion flavors — caramelized onions, butter and garlic — translated into a creamy American-style dip popular at delis and parties. While French onion soup is the ancestor of this flavor profile, dips like this became staples in mid-century American entertaining and have since evolved with healthier bases like Greek yogurt.
In winter, add a pinch of smoked paprika and top with crisp pancetta bits for warmth. In summer, fold in a tablespoon of lemon juice and extra chives to brighten the dip. For holiday spreads, serve alongside a charcuterie board with roasted root vegetables and warm, buttery crostini.
Caramelize onions ahead and store separately to keep the dip fresh. Portion dip into small containers for grab-and-go snacks. If transporting, keep refrigerated in an insulated bag and garnish just before serving. For weekly lunches, spread on sandwiches or roasted vegetable bowls; it keeps well and adds instant flavor.
There’s something joyful about a simple bowl that brings people together. Whether it’s a casual movie night or a holiday spread, this French onion dip is easy to make, easy to love, and flexible enough to become your own.
Cook the onions slowly over low heat for at least 30 minutes to develop deep caramelization without burning.
Cool onions completely before folding into the dairy base to prevent the mixture from thinning.
Reserve a small amount of caramelized onions and chives for a fresh garnish that adds texture and color.
If the onions start to brown too fast, add a tablespoon of water and lower the heat to prevent burning.
This nourishing french onion dip recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This French Onion Dip recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat 1 tablespoon butter and 2 tablespoons olive oil in a wide sauté pan over low heat. Add 2 finely chopped large yellow onions and stir to coat. Cook slowly, stirring every few minutes, for about 30 minutes until onions are a deep golden brown and sweet. If they begin to stick, add a tablespoon of water and lower the heat.
Transfer the caramelized onions to a bowl and allow them to cool to room temperature. Cooling is important to prevent the dairy base from thinning and to let the flavors stabilize, especially if the onions were still warm from cooking.
In a mixing bowl combine 1 cup plain Greek yogurt, 1/2 cup sour cream and 1/2 cup mayonnaise. Add 3 minced garlic cloves and 2 tablespoons chopped chives and stir until smooth and uniform.
Stir the cooled caramelized onions into the creamy base. Add 1 teaspoon kosher salt and 1/4 teaspoon cracked black pepper, taste and adjust seasoning. Reserve a pinch of onions and chives for garnish to add texture and color just before serving.
Refrigerate the dip for at least 30 minutes to let the flavors meld; for best results chill 2–24 hours. Serve chilled with chips, crackers, pita, or raw vegetables. Store leftovers in an airtight container for up to 5 days.
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This recipe looks amazing! Can't wait to try it.
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