Roasted Caramelized Onion Dip
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This creamy roasted onion dip is a healthy yet 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!
For another delicious dip, try my irresistible easy chip dip that's creamy and flavorful.
Why I love this roasted onion dip
This roasted onion dip is a healthy spin on the classic French onion dip you might remember from your childhood, and it's so good! This version is just as delicious as the original (arguably better), but I give it a nutritional boost with delicious whole ingredients.
Here are three reason I love this dip so much:
- It uses just 6 simple ingredients you're likely to have on hand.
- It's actually healthy and is made with good-for-you ingredients like Greek yogurt which contains protein (and no mayo!).
- It's perfect for parties, and you can make it in advance (1-2 days ahead of time).
I love this dip with plain salted potato chips or fresh sliced vegetables, but you can enjoy it with anything you can scoop, dip, or dunk. Pretzels, crackers, pita bread, tortilla chips, sliced apples, or pears are all delicious options. It's also the perfect addition to a snack board, and pairs naturally with other appetizers. If you have any leftovers, I've even smeared it onto a sandwich with sliced roast beef. Yum!
You can easily make this roasted onion dip vegan by swapping the Greek yogurt for a non-dairy alternative. Just make sure it has a neutral flavor and is nice and thick for a similar consistency.
Frequently asked questions
If you don't find the answer you're looking for here, you can ask it in the comments below and we'll get back to you as soon as possible!
Can I make this roasted onion dip ahead of time?
Yep! You can make it 1-2 days ahead of time and store it in an airtight container in the fridge. We love this to save time when hosting!
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.'
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 type of onion. Roasting onions brings out their inherent sweetness.
Roasted Onion Dip Recipe
Ingredients
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.
This recipe is part of our Healthy Super Bowl Recipes series.
Is this ever delicious! WAY better than that out of the package dip. Will totally be making this one again. Thank you!
Talk about YUMMINESS GALORE! I don’t think I’ve had roasted onion dip before. EVER. If I did, I was probably super young and it was a one-time experience. Do you think dairy free yogurt would be a viable substitute for the thick yogurt? I don’t eat dairy, so I would love to know any modification suggestions you have!
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.