Oh boy, do I have a DOOZY of a recipe for you today – Best Ever French Onion Dip!
As you may know, it’s March Madness, and college basketball games are currently being played nearly all day, every day (emphasis on the all day, every day part) on television sets across the country. Including mine. And probably yours. And if there’s one thing my sweet husband likes more than anything else, it’s watching said college basketball games all day, every day on our TV, God bless him.
I try to be supportive, cheering along when his favorite teams win and move on, and patting his back when they don’t, but for some reason I have never been able to get into watching basketball on TV. I guess I need the excitement of a live game, cheering along with the crowd, to really get into it, plus the sounds of shoe squeaks on TV really annoy me for some reason. (I am such a shrew!)
Anyway, if there’s one thing that can get me to settle in and watch teen athletes run back and forth on the same 94 foot stretch of court for 2 hours, it’s a good game-day dip to preoccupy myself with, which is why I created Best Ever French Onion Dip. This thick and creamy, savory-sweet caramelized onion dip is perfect for digging into while watching the game at home, tailgating, and everywhere in between.
Midwesterners: this dip tastes just like AE’s French Onion Dip, which, non-Midwesterners: is so good that I’d eat it with a spoon.
This dip takes a little bit of time to make because of the caramelized onions, but it’s not hard, and can be made up to a few days ahead of time, as it just gets better and better in the fridge. It also tastes just as good with cut veggies, as it does with chips (or non-baked-nor-fried popchips, which is what I served it with!) Whether you have a game to sit through, or a party to attend, you will definitely want to have this dip by your side!
Start the Best Ever French Onion Dip with 2 large sweet onions. I found these Sweet 1015 Onions at Whole Foods, and they were amazing! Super mild and sweet.
Peel then chop the onions – you’ll want 4-5 cups total (don’t worry if it’s a little more or less!)
Next heat 1 Tablespoon each extra virgin olive oil and butter in a large skillet over medium heat then add the onions and season with salt and pepper.
Stir to coat the onions, then add 1/2 cup beef broth and 1 Tablespoon Worcestershire sauce. BTW, this recipe is adapted from my French Onion Soup Potstickers, which also make great game-day eats!
Next add 1 teaspoon sugar, and 1/4 teaspoon each dried thyme and garlic powder.
Turn the heat up and bring the broth to a boil, then knock the heat back down to medium and let the onions cook…
and cook over medium heat until the they’re dark brown and caramelized – about 30-40 minutes – stirring occasionally. WELL WORTH THE TIME!
Let the onions cool completely, then mix up the base of the dip. You’ll need 12oz plain Greek yogurt (2 small containers) and 8oz 1/3-less fat cream cheese. I love making dips with lighter Greek yogurt over sour cream or mayo, as long as there’s a slightly decadent ingredient like cream cheese to really tie everything together.
Mix in a large bowl until smooth then fold in the cooled onion mixture. Note: caramelized onions are soft and not crunchy at all, but if you don’t like chunkier dips then feel free to pulse this in a food processor a few times to get it a bit smoother.
Cut up some crudites and pour some popchips in a bowl, then serve!
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Best Ever French Onion Dip
Best Ever French Onion Dip is creamy and decadent, yet easy to make. Serve with chips or crudite for a savory, satisfying homemade dip option at your next get together.
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 2 large sweet onions, chopped
- salt and pepper
- 1/2 cup gluten-free beef broth
- 1 Tablespoon Worcestershire sauce (Lea & Perrins is gluten-free)
- 1 teaspoon sugar
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 12oz plain Greek yogurt
- 8oz 1/3-less fat cream cheese, at room temperature
- Heat butter and oil in a large skillet over medium heat. Add onions, salt & pepper, Worcestershire sauce, dried thyme, garlic powder, sugar, and beef broth then stir well. Turn heat to high and bring broth to a boil, then turn heat back down to medium and cook, stirring occasionally, until onions are very soft and dark brown, about 35-40 minutes. If onions begin to burn, turn heat down to medium-low. Remove onions to a plate or bowl then cool completely.
- In a large bowl, stir together Greek yogurt and cream cheese until smooth then fold in cooled onion mixture. Spoon into a serving dish then serve with chips and veggies.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Like I said, this dip is just as good with veggies as it is chips, but I especially loved the crunch of these plain popchips I served alongside them. I was tempted to buy the sour cream & onion flavor to double up on da onion, but the lightly salted flavor was PERFECT!
Whatever you choose to dunk with, and whoever you’re cheering for, I hope you enjoy!
Iowan transplant in Savannah…got any copycats for AE party dip? I miss all AE products badly.
Ooo, lucky you! I’d take this base recipe and add 1/4 teaspoon more garlic powder, 1/2 teaspoon onion powder, big pinch dried red bell pepper, and a big pinch of dried parsley. I’d also do 16oz sour cream total vs mixing the sour cream and greek yogurt. Taste, let sit, then add more seasonings if needed!
Ari K 10.12.2015
I’ve made this dip 3 times in the last month. I love it!! I pulsed the onions in the food processor 2 of the 3 times – and I definitely like it better this way. I also added a little extra garlic powder at the end. This dip is so good!!
I’m so glad you enjoy it, Ari!! :)
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Michelle Hooper 10.25.2014
BEST DIP RECIPE EVER!!!
Im not a fan of dip, but this is my only exception.
Made the dip last night for a bonfire with the entire family.
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Hello! I’m from Brazil and was looking for this dip recipe. There’s plenty of other recipes round there, but this one really earns the title of best ever. Thanks! ^^
Rico Pereira 07.21.2014
Hello there from Brazil,
I’ve made this recipe yesterday night and it came out wonderfully. Light but very creamy and flavorful.
For the cream cheese I used a kind of traditional brazilian cream cheese called Catupiry, which is very popular around here (though not particularly cheap) specially as a pizza topping. And I used brown sugar instead of white sugar since I avoid refined sugar as much as I can.
Thank you for sharing and be sure that this “Iowan-French” dip will leave a very good impression on future guests and will be a nice topic of conversation the next time I host a gathering.
Cheers from São José do Rio Preto, Brazil. :)
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I just made it, love it , its delicious…. Not mayo or cream cheese need it thanks for the recipe :-)
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This is a good dip if you like sweet. Me, personally, I like a bit more spice to it. It was WAY too sweet for my taste!! Haha. I’m planning on trying it with sour cream instead of cream cheese and doubling up on the spices only because it needs a bit more kick, but other than that, it came out very good. The caramelized onions I caught myself eating right out of the skillet!! Too good =)
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I have to say I didn’t care for this dip so much. Made for Christmas and very little was eaten. Will stick with my basic homemade onion soup mix concoction made with light sour cream. BUT: I made the Spicy Sausage Pasta Skillet tonight for the 2nd time and it was FABULOUS again!!!Used 4 tbsp. light sour cream instead of the 1/2 and 1/2 both times and used chicken sausage with jalapenos and red peppers and brown rice fusilli pasta from Trader Joes. Fantastic recipe! Will make over and over! Hubby loved it, too!