Roasted Caramelized Onion Dip
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This creamy roasted onion dip is an irresistible take on my childhood favorite chip dip. It’s made with fresh ingredients like roasted onions, garlic, Greek yogurt, and lemon juice. It’s an easy dip recipe you can make ahead of time, and it’s perfect for party season!
This roasted onion dip is my grown-up take on the classic French onion dip I remember from childhood — and honestly, it might be even better. It has all that familiar, savory onion flavor, but it’s made with simple, whole ingredients that give it a fresher, more irresistible feel.
I love how easy this dip is to pull together. It uses just six everyday ingredients, skips the mayo entirely, and leans on Greek yogurt for a creamy, tangy base. It’s also a dream for entertaining since you can make it a day or two ahead and let the flavors deepen in the fridge.
I usually serve it with plain salted potato chips or fresh veggies, but it’s great with just about anything scoopable — pretzels, crackers, pita, tortilla chips, even sliced apples or pears. It fits right in on a snack board, pairs naturally with other appetizers, and if there’s any left (rare, but it happens), it’s surprisingly good smeared onto a roast beef sandwich.
What should the onions look like when they’re finished roasting?
When the onions are finished roasting, they should appear soft and translucent with some browning around the edges. They should taste almost creamy and have very little ‘crunch.’
Frequently asked questions
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Can I make this roasted onion dip ahead of time?
Yep! You can make it 1-2 days in advance and store it in an airtight container in the fridge. We love this to save time when hosting!
Can I use sour cream instead of yogurt?
Yep, you can. Sour cream is richer than yogurt and is a great alternative.
What are the best types of onions to use?
We use red onions because they’re a bit sweeter, but you can use any onion. Roasting onions brings out their inherent sweetness.
Roasted Onion Dip Recipe
Ingredients
- 3 lbs. onions (sliced thin)
- 6 cloves garlic (leave the skin on)
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 ½ cups thick yogurt
- 2 tablespoons lemon juice
- 1 pinch of cayenne
- 1 teaspoon black pepper
Instructions
- Turn your oven to 375 degrees Fahrenheit and line an 18×13" baking sheet with parchment paper.
- Add the sliced onions and the garlic to the baking sheet and toss with the oil, salt, and 2 tablespoons of water. Tuck the garlic under some of the onions (to protect them from the heat) then roast for 1 ½ hours, tossing the onions halfway through. Remove them from the oven and allow them to cool slightly.3 lbs. onions, 6 cloves garlic, 2 tablespoons olive oil, 2 teaspoons sea salt
- Squeeze the garlic from the skin and add it and the onions to a food processor. Process on low until a chunky paste forms then transfer to a medium-sized bowl.
- Add the yogurt, lemon juice, cayenne, and pepper to the bowl and mix well. Serve with your favorite dippers!2 ½ cups thick yogurt, 2 tablespoons lemon juice, 1 pinch of cayenne, 1 teaspoon black pepper
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Is this ever delicious! WAY better than that out of the package dip. Will totally be making this one again. Thank you!
To be totally honest, I’m not super familiar with dairy-free yogurts. Because so much of this recipe relies on the yogurt, you’ll want to make sure to use one that doesn’t have a funny flavor. Do you have a favorite brand? If you do, I would try it with that and maybe add a little lemon juice if the yogurt needs a little extra tanginess.