Greek Yogurt French Onion Dip

This homemade Greek Yogurt Onion Dip is creamy, delicious, and packed with protein! It’s made with simple ingredients like sweet Vidalia onions, cream cheese, Greek yogurt, and a squeeze of lemon for an irresistible dipping experience. 

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Looking for a delectable dip that will wow your taste buds? Look no further than this irresistibly creamy and flavorful onion dip with greek yogurt!

Packed with sweet, caramelized onions, tangy Greek yogurt, and a medley of aromatic spices, this dip is sure to become a crowd favorite at your next gathering. It’s perfect as a dip for chips or veggie sticks, or for spreading on your favorite sandwiches. 

So let’s get started!

Ingredients needed

Large bowl of onions on counter.

This light and creamy onion dip is made with just a handful of simple ingredients. Make sure to pick up a baguette, a few varieties of crackers, and a bottle of chardonnay for the most delectable dipping experience:

  • Vidalia Onions – I highly recommend splurging on sweet Vidalia onions. More on that below… 
  • Cream cheese – I used reduced fat cream cheese to cut back on calories a bit. Make sure it’s at room temperature so that it’s easy to mix.
  • Greek Yogurt – Full fat is best for the creamiest texture. You can also substitute sour cream or crème fraîche for a tangier flavor.
  • Lemon – A squeeze of lemon juice gives the dip brightness and balance.
  • Olive Oil – A good drizzle helps get those onions nice and caramelized. 
  • Garlic – Because in my book, everything savory can benefit from a little garlic love. 
  • Onion Powder – To add even more flavor to the dip, I added in some onion powder along with the sauteed onions. 
  • Chives – Chopped, fresh chives were practically made to be eaten with onion dip. If you can’t find chives, you can swap in green onions. 
Close up of caramelized onions in skillet.

What onions to use

I always reach for Vidalia onions when making this dip. Why? I love how their sweet taste adds so much flavor to this dip. 

Did you know that Vidalia onions are hand planted and harvested in only 20 counties in South Georgia and they’re only available from April to early September each year? This time of year, I always grab them when I can! 

If you’re unable to get your hands on Vidalia onions, you’ll want to add a couple teaspoons of brown sugar while you’re sautéing your onions to add that sweetness that may be missing. 

How to make it

Heat the olive oil in a very large skillet over medium heat. Add the sliced onions and a pinch of salt and pepper, then cook them slowly until they become caramelized and golden brown. This process will take around an hour, so be patient. Stir occasionally to prevent burning.

Transfer the onions to a cutting board, let them cool slightly, then chop them. 

Onions being chopped on cutting board.

In a medium-sized bowl, combine the room temperature cream cheese, Greek yogurt (or sour cream), onion powder, finely grated garlic, chopped chives, and fresh lemon juice. Mix until all the ingredients are well incorporated.

Now, it’s time to add the star of the show – the caramelized onions! Add the cooled onions to the cream cheese and Greek yogurt mixture. Gently fold them in until they are evenly distributed throughout the dip.

Season the dip with salt and pepper to taste. Remember to start with a little salt and adjust according to your preference. You can also squeeze in more lemon juice if you prefer a tangier flavor.

Transfer the Greek yogurt onion dip to a serving bowl and drizzle with a little olive oil for added richness and flavor.

Serve your dip with an assortment of chips, crackers, or fresh vegetables. The dip can also be used as a spread for sandwiches or wraps. Get creative with your dippers and enjoy!

Can it be made ahead of time?

If you don’t want to eat the onion dip right away, keep it in a sealed container in the refrigerator up to three days in advance. This also gives the ingredients more time to get to know each other, resulting in a much tastier dip!

How long does onion dip last in the fridge?

The leftovers store well in an airtight container in the fridge for 2 to 3 days.

Overhead shot of greek yogurt onion dip in bowl surrounded by potato chips.

What to serve with it

Greek yogurt onion dip is best served at room temperature but go ahead and serve it chilled if you prefer a firmer texture. Serve it as a dip or spread with: 

Wine pairings

  • A bright, lemony, and acidic Chardonnay is the ultimate wine pairing for onion dip because it will balance out the rich flavors.
  • A light Pinot Noir or young Beaujolais would also work well here, as the acidity and earthiness make a great match for the caramelized onions. 

More onion recipes

Chip dipping into greek yogurt onion dip.

More creamy dips

More greek yogurt recipes

Did you try this Greek yogurt onion dip recipe?

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PS – Be sure to check out these 45+ ways to use Greek yogurt too!

Overhead shot of greek yogurt onion dip in bowl surrounded by potato chips.

Greek Yogurt Onion Dip

This homemade Greek Yogurt Onion Dip is creamy, delicious, and packed with protein! It’s made with simple ingredients like sweet Vidalia onions, cream cheese, Greek yogurt, and a squeeze of lemon for an irresistible dipping experience. 
5 from 3 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 people


  • 2 tablespoons olive oil (plus more for drizzling)
  • 4 medium sweet onions (sliced in thin rings)
  • 1 8 ounce package reduced fat cream cheese (room temperature)
  • 1 cup full fat Greek yogurt (or sour cream)
  • 2 teaspoons onion powder
  • 2 cloves garlic (finely grated)
  • 1/4 cup finely chopped chives
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • Salt and pepper (to taste)


  • Heat oil in a large skillet over medium heat.
Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are softened and starting to golden brown, 15 to 20 minutes.
  • Reduce heat to low and continue to cook, stirring often to make sure the onions don’t stick along the bottom of the skillet. Cook until onions are a deep golden brown and reduced by about half their original size, another 55-60 minutes. 

  • Transfer onions to a cutting board and finely chop. Place in a large bowl along with cream cheese, yogurt, onion powder, lemon juice, garlic, and chives. Stir to combine and season generously with salt and pepper, to taste.
  • Transfer to a serving bowl and drizzle with olive oil.
  • Enjoy!


Store any leftovers in an airtight container in the refrigerator for 2 to 3 days. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 137kcal | Carbohydrates: 19g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 31mg | Potassium: 326mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 1mg
5 from 3 votes (3 ratings without comment)

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