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Skinny French Onion Dip

This dip is just what I was looking for – it tastes as delicious and indulgent as the good stuff (maybe a little more tart?), but it won’t break my diet.
Course: Appetizer
Author: Tina, Just Putzing Around the Kitchen


  • 1 to 2 tablespoon butter or olive oil
  • 2 medium onions I used yellow, peeled and diced
  • 2 cloves garlic minced
  • ¾ cup plain low-fat or fat-free Greek yogurt I use Chobani
  • 1 teaspoon Worchestershire sauce more to taste, if desired
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • pinch white sugar optional, to taste – use if you think dip is too tart


  • Melt butter in a large heavy-bottomed pot over medium-high heat.
  • Add diced onions and saute until well browned and caramelized (but not burnt), about 30-40 minutes, stirring every few minutes.
  • Add minced garlic and saute until fragrant.
  • Remove pot from heat and transfer the onions to a medium mixing bowl.
  • Stick the bowl of caramelized onions in the fridge for about 15 minutes, or until they reach room temperature. (Optional: At this point, set aside ¼ cup caramelized onions to use them as a topping for your dip, if desired)
  • Add the yogurt, salt/pepper, and Worchestershire sauce to your bowl of caramelized onions, and stir until everything is evenly combined.
  • Taste, and season with extra salt, pepper, Worcestershire or sugar if you think your dip needs it.
  • Serve immediately, topped with the reserved caramelized onions.


This can be made ahead of time – just store it in an airtight container and refrigerate (no more than 3-4 days).