Creamy Caramelized Onion Dip Recipe

Our homemade caramelized onion dip with roasted garlic is a fast favorite for gatherings and game day. It balances sweet, deeply savory roasted onions and mellow roasted garlic with a creamy base of Greek yogurt and sour cream. This dip is easy to make, packed with flavor, and versatile enough to serve with crackers, crusty bread, fresh vegetables, or even as a sandwich spread.

This dip starts by oven-roasting thick-sliced white onions and a head of garlic until the edges are deeply caramelized and the garlic cloves are soft. The roasted vegetables are mixed into a seasoned blend of Greek yogurt, a touch of sour cream, Worcestershire sauce, and fresh thyme. The result is a thick, flavorful dip that keeps well in the refrigerator for several days and improves in depth after a few hours of resting.

A small batch will disappear quickly, so if you’re entertaining, plan to double or triple the recipe. Because the onions are piled in the center of a baking sheet to roast, you can increase quantities without adding significant extra effort or prep time. This makes the recipe especially practical for feeding a crowd.

Substitutions and Variations

Make this caramelized onion and roasted garlic dip your own with simple swaps:

• Garlic: If you don’t have a full head of garlic, use 8–10 peeled cloves of garlic instead. Roast them the same way and add them to the mixture once soft.
• Greek Yogurt: Full-fat Greek yogurt gives the creamiest texture, but any plain Greek yogurt (including lower-fat options or plain vegan yogurts) works fine. Skyr can be substituted if you prefer its tang and thickness.
• Add heat: For a spicy kick, stir in red pepper flakes, a pinch of cayenne, or a few drops of hot sauce when you combine the dip.
• Herbs: Fresh thyme is a classic choice, but parsley, basil, or tarragon also pair beautifully and can give the dip a different aromatic profile.

Top Tips for Best Results

Double or triple easily: Because the onions are roasted in a pile at the center of the baking sheet, you can increase quantities to feed a crowd without much extra prep time.

Avoid burning: Keep the onions piled together in the center of the pan so their sugars brown slowly and evenly. Stray slices near the edges of the sheet are more likely to char, so keep them grouped.

Watch oven time: Cook times vary by oven. Roast until onions are richly browned and sweet; typically about 40–50 minutes, tossing every 20 minutes to ensure even caramelization.

Storage

If you happen to have leftovers, store the caramelized onion dip in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because the texture of Greek yogurt and sour cream can change after thawing; the dip is best enjoyed fresh or chilled from the fridge.

Make-Ahead Options

To save time on the day of your event, try one of these make-ahead strategies:

1. Slice the onions and prepare the head of garlic, seal them in an airtight bag, remove as much air as possible, and refrigerate for up to 2 days. Roast when ready and proceed with the recipe.
2. Complete the recipe through roasting and cooling the onions and garlic. Once cool, store them in an airtight container in the refrigerator for up to 2 days, then finish the recipe by mixing with the yogurt base when you’re ready to serve.

Serving Suggestions

This dip can be served warm or chilled; we like folding the hot caramelized onions into the yogurt base and serving immediately for a warm, indulgent option. Other ways to enjoy the dip:

• As a dip: Serve with fresh vegetables, crackers, pretzels, crostini, or crusty bread.
• Spread: Use it as a sandwich spread on breakfast sandwiches or deli-style sandwiches for extra depth of flavor.
• In salads: Stir 1/2 to 1 cup of this dip into shredded or diced chicken to make a rich, savory chicken salad.

Caramelized Onion Dip

This simple, flavorful dip is a crowd-pleaser—serve with crusty bread, fresh veggies, or slather it on a bagel.

Ingredients

• 3 large white onions, sliced 1/4–1/2 inch thick
• 3 tablespoons olive oil + 1 teaspoon (divided)
• 1 1/2 teaspoons salt, divided
• 1 head garlic, pointy end cut off
• 1 cup 2% Greek yogurt (or plain Greek yogurt of your choice)
• 1/4 cup sour cream
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon fresh thyme, roughly chopped
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the sliced onions on a baking sheet. Drizzle with 3 tablespoons olive oil and add 1 teaspoon salt. Toss the onions until they are well coated, then gather them into a pile in the center of the pan so they roast together rather than spreading out.
3. Run the cut end of the garlic head briefly under water so the outer cloves are slightly wet. Drizzle the garlic with 1 teaspoon of olive oil, wrap the head tightly in foil, and place it on the baking sheet with the onions.
4. Bake the onions and garlic for 40–50 minutes, tossing the onions every 20 minutes, until the onions are deeply browned and caramelized. Cooking time will vary slightly by oven.
5. While the onions roast, combine the Greek yogurt, sour cream, Worcestershire sauce, chopped thyme, the remaining 1/2 teaspoon of salt, and black pepper in a mixing bowl and stir until smooth.
6. When the onions are caramelized, use kitchen shears or a knife to cut them into smaller pieces on the pan. Squeeze the roasted garlic cloves from their skins into the onion mixture, mash the cloves with the back of a spoon, and add the onions to the yogurt mixture. Stir well to combine.
7. Serve immediately with crackers or crostini, or cover and chill. The dip will develop more flavor after resting for a few hours in the refrigerator.

Tips & Notes

• Cook time depends on your oven and how browned you prefer the onions.
• White onions were used in this recipe, but yellow or red onions can be substituted with good results.
• If you prefer a thinner dip, adjust thickness with a little milk or additional yogurt.

Nutrition (approximate)

Calories: 95 kcal • Carbohydrates: 6 g • Protein: 3 g • Fat: 7 g • Fiber: 1 g • Sugar: 3 g

Nutrition information is an approximation and should be used as a general guide.