I make this Caramelized Onion Dip when I need a simple snack that feels a little more special than the usual party dip. Slowly caramelized onions add deep flavor, while Greek yogurt, Kewpie mayo, and cornichons keep it creamy and tangy. It’s always a favorite.
Jump to Recipe
Why This Recipe Works
I love this dip when I need an easy appetizer that I can make ahead. It’s creamy, savory, and packed with sweet caramelized onion flavor.
- Deep Caramelized Flavor: The onions cook low and slow until soft, golden, and naturally sweet. If you love that flavor as much as I do, try my Caramelized Onion Mashed Potatoes, too.
- Extra Creamy: Greek yogurt and Kewpie mayonnaise create a thick, creamy base with just the right amount of tang.
- Tangy and Crunchy: Finely chopped cornichons add a briny bite and a little crunch that balances the richness of the onions and mayo.
- French Onion Favorite: The sweet and savory onions give this dip those comforting French onion flavors I always come back to, just like my French Onion Chicken Meatballs.
- Easy to Make Ahead: I can prepare the dip a day before serving, which makes party prep simple. A quick garnish of caramelized onions and green onion is all it needs before serving.
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Unsalted Butter – Adds richness and helps the onions cook slowly until soft and caramelized.
- Sweet Onions – The main flavor of the dip. Slow cooking brings out their natural sweetness and creates a deep, savory flavor. Yellow, white, or red onions and shallots also work well.
- Plain Greek Yogurt – Creates a thick, tangy, and creamy base that balances the rich onions. You can use sour cream instead.
- Kewpie Mayonnaise – Adds richness and a smooth, creamy texture. I like the fuller flavor of Kewpie, but regular mayonnaise works just as well.
- Cornichons – Bring a crisp, briny bite that cuts through the creamy base and sweet onions. Finely chopped dill pickles are a good substitute.
- Green Onion – Adds a fresh, mild onion flavor and a pop of color. Save a small amount for garnishing the finished dip.
- Garlic – Freshly grated garlic adds savory flavor throughout the creamy dip.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare the onions: Melt the butter with the olive oil over low heat. Add the onions and salt.
- Caramelize the onions: Cook for 30–35 minutes, stirring occasionally, until golden brown. Cool completely.
- Mix the dip base: Combine the yogurt, mayonnaise, cornichons, garlic, and green onion.
- Finish the dip: Stir in the cooled onions. Chill for 15 minutes, garnish, and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Onion Options: I usually use sweet onions, but yellow, white, or red onions work well too. You can also try shallots or use a mix of whatever onions you have.
- Creamy Base: I like Greek yogurt for a lighter, tangy base, but you can swap it for sour cream. Regular mayonnaise also works perfectly in place of Kewpie.
- Pickle Options: I use finely chopped cornichons for their tart, crunchy bite. You can use dill pickles instead if that’s what you have in the fridge.
What to Serve with Caramelized Onion Dip
Appetizers
- For a casual party spread, we love serving this creamy dip alongside Pretzels With Beer Cheese Dip and savory Antipasto Bites.
- For a little more variety, pair it with Poached Shrimp Cocktail and Marinated Herbed Goat Cheese Balls for an appetizer table everyone can graze from.
Side Dishes
- For a hearty family-style spread, we like adding Crispy Smashed Potatoes With Roasted Garlic and Creamy and Easy Potato Salad With Pickles.
- To balance the rich, creamy dip with something fresh, serve it alongside Radishes With Butter and Salt and Spicy Cucumber Salad.
FAQs
Yes. Caramelize the onions up to 5 days in advance, let them cool completely, and store them in an airtight container in the refrigerator. This is a great way to shorten the prep time on the day you make the dip.
Sweet onions are a great choice because they become soft and flavorful as they slowly caramelize. Yellow, white, or red onions, shallots, or a combination of them will also work.
Caramelizing takes time, so plan on about 30 to 35 minutes over low heat. Stir every few minutes instead of constantly, giving the onions time to develop color without burning.
No. Kewpie mayonnaise adds extra richness, but regular mayonnaise is a simple one-to-one substitute. There is no need to adjust the other ingredients.
Yes, you can prepare the entire dip up to one day before serving and keep it covered in the refrigerator. Add the reserved caramelized onions and green onions just before serving if you want the garnish to look fresh.
Keep the dip in an airtight container in the refrigerator for up to 4 to 5 days. Freezing isn’t recommended because the Greek yogurt or sour cream can separate after thawing, which changes the creamy texture.
More Dip Recipes You’ll Enjoy
- Whipped Feta Lemon Dip with Roasted Tomatoes – This crowd-pleasing Whipped Feta Lemon Dip with Roasted Tomatoes features lemony whipped feta topped with roasted cherry tomatoes and garlic.
- Easy Artichoke Dip – This Easy Artichoke Dip is packed with creamy, zesty, herby goodness. A quick blitz in the food processor and it’s ready for dipping!
- Smoked Fish Dip Recipe – Easy Creamy Smoked Whitefish Dip is a crowd-pleasing snack or appetizer made with mayonnaise, fish, cream cheese, and seasonings.
- Trader Joes Buffalo Chicken Dip – This copycat Trader Joe’s buffalo chicken dip is the ultimate crowd-pleasing appetizer. It’s brimming with creamy, spicy, and savory flavors!
If you try this recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Caramelized Onion Dip
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium sweet onions, finely chopped
- 1 ⅓ cup plain greek yogurt, or use sour cream
- ½ cup kewpie mayonnaise, or use regular mayonnaise
- ⅓ cup cornichorns, finely chopped (or use dill pickles)
- 2 ½ tablespoon green onion, finely chopped
- 2 cloves garlic, grated
- 1 teaspoon kosher salt, more to taste
Instructions
- In a non-stick skillet, heat olive oil and butter over low heat until butter is melted. Add onions and stir until onions begin the tenderize.
- Sprinkle with salt and allow to cook over low heat stirring every few minutes until onions have reached a caramel color. It will take about 30-35 minutes. Remove onions from heat and allow to cool completely.
- While onions are cooking, in a bowl add yogurt, mayonnaise, green onion (reserve 1 pinch for topping), cornichorns, garlic, salt and caramelized onions (reserve a tablespoon for topping, optional). Mix well to combine.
- Top with reserved onions and green onion. Cover and let chill for 15 minutes in the fridge before serving. Can be made a day ahead.
- Serve with potato chips and or fresh cut up veggies.
Notes
- Cook the onions low and slow. Give them 30 to 35 minutes to become soft, deeply golden, and caramelized without burning.
- Don’t stir too often. Stirring every few minutes gives the onions enough contact with the pan to develop good color.
- Let the onions cool completely. Adding hot onions to the Greek yogurt and mayonnaise can make the dip thinner and affect its creamy texture.
- Chop everything finely. Small pieces of onion, cornichon, and green onion make the dip easier to scoop and give you balanced flavor in every bite.
- Adjust the tang to your taste. Use sour cream instead of Greek yogurt or dill pickles instead of cornichons if that’s what you have.
- Chill before serving. Refrigerate the finished dip for at least 15 minutes so the flavors have time to come together.
- Make the onions ahead. Caramelize them up to 5 days in advance and store them in an airtight container in the refrigerator.
- Make the whole dip ahead. Prepare it up to 1 day before serving, then garnish with reserved onions and green onion just before setting it out.
- Serve it with sturdy dippers. Potato chips, pretzels, crackers, pita, and crisp vegetables hold up well to the thick, creamy texture.
- Store leftovers properly. Keep the dip covered in the refrigerator for 4 to 5 days, and avoid freezing since the dairy base can separate after thawing.
Agnes
I’ve made this a few times already and it is so great!! Such a unique dip, we loved it.
lena
This makes me so happy to hear. I love it too, so easy and delicious. Glad you enjoyed it as well Agnes.
Toots
A crowd pleaser. A great appetizer.
Tonya Danilova
This dip was so easy to make and everyone loved it! Definitely making it again for our next gathering.
Lana
Absolutely love this recipe.