Greek Yogurt Onion Dip

  • prep time10 min
  • total time 35 min
  • serves 6

For this low-calorie, low-fat dip, we slowly cook the shallots with vinegar, which lets us skip using mayonnaise while maximizing flavor. Slather any leftovers on a roast beef or turkey sandwich.

4 Ratings
Directions for: Greek Yogurt Onion Dip


1 Tbsp olive oil

1 cup chopped shallots (about 2 large shallots; 1/3 lb)

Kosher salt

1 tsp balsamic vinegar

1 cup 2% Greek yogurt

¼ cup 1% milk

¼ cup chopped fresh chives

Freshly ground black pepper

Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving


1. Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.

2. Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

Tips and Substitutions

Makes about 1 1/2 cups

Source and Credits

Copyright 2013 Television Food Network, G.P. All rights reserved

Courtesy of Food Network Kitchen

See more: Yogurt, Appetizer, Party Favourites


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