Emily's Famous Onion Dip

    (31)
    15 mins

    This onion dip is a hit with all of my friends. Sometimes I throw in some fresh herbs from the garden too. They can't believe it isn't made with sour cream because it tastes great! For really low fat, use nonfat plain yogurt. Perfect for dipping potato chips or veggie sticks.


    35 people made this

    Ingredients
    Serves: 16 

    • 2 tablespoons butter
    • 1 small onion, finely chopped
    • 2 cups plain yogurt
    • 1/2 teaspoon white vinegar
    • 1 pinch salt and pepper to taste

    Directions
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Melt butter in a skillet over medium heat. Saute onions in butter until tender and lightly browned.
    2. Transfer onions to a serving bowl, and stir in yogurt and vinegar. Season with salt and pepper to taste. Refrigerate for at least one hour before serving to blend flavors. This tastes even better if it sits overnight. The onion flavor gets stronger.

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    Reviews and ratings
    Global ratings:
    (31)

    Reviews in English (30)

    by
    24

    I pulled a Rachael Ray and did a caramelization of the onion with some garlic (I used a huge onion and three cloves minced garlic) and just let it hang out in the skillet for about 25 minutes. I used half FF sour cream and half NF plain yogurt. Couldn't even tell that it was lower in fat. Little sea salt and fresh ground pepper and you have a nom-worthy dip. We ate it with Romanitas and pita chips.  -  02 Apr 2010  (Review from Allrecipes US | Canada)

    by
    23

    With some revisions, I used this recipe at my last superbowl party and it turned out great!! People are funny about yogurt, so instead of 2 cups yogurt, I added 1 cup yogurt and 1 cup lowfat sourcream. I also added a 1/2 tsp of garlic powder and 1 tsp onion powder to add more flavor. The flavor will intensify if refrigerated for a day. I loved the sauted onions, nice touch.  -  23 Feb 2005  (Review from Allrecipes US | Canada)

    by
    23

    Great dip! You can trick people into snacking healthy. I did a few things different that makes it even better. Instead of using butter, I used like half the amount of peanut oil (1 tablespoon). I used half shallot/half onion,and I cooked them for a really long time on low heat until caramelized, then deglazed with white vermouth. I also left out the vinegar. This is a versatile dip, but I think the best thing about it is that it can be made extremely low fat, and it still tastes great!  -  22 Nov 2002  (Review from Allrecipes US | Canada)

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