Greek Yogurt French Onion Dip (No Mayo or Sour Cream)

Fold soft, golden onions into thick Greek yogurt for a cold French onion dip with a sweet onion flavor and a tangy finish. It uses plain Greek yogurt as the only creamy base. Serve it with carrots, celery, cucumber spears or sturdy chips.

Cook two diced onions in 1 tablespoon of olive oil over medium-low heat, stirring occasionally, until golden, about 20–25 minutes. Stir in two minced garlic cloves during the final minute. Let the onions cool completely, then fold them into 2 cups of plain unsweetened Greek yogurt with 1 teaspoon Worcestershire sauce, ¼ teaspoon salt and ¼ teaspoon pepper. Cover and chill for at least 2 hours. Add chives if you like. The recipe is adapted from University of Illinois Extension’s French Onion Dip with Greek Yogurt.

Recipe transparency: This is a research-based editorial guide. Vegetable Dips has not independently kitchen-tested the batch. Cooking times, yield and refrigeration instructions reflect the cited source; additional cooling time may be needed.

Why Make Greek Yogurt French Onion Dip?

The sweetness comes from letting the onions soften and turn golden. Thick Greek yogurt keeps the dip scoopable and adds a little tang. You won’t need sour cream, cream cheese, mayonnaise or a packet of onion soup mix.

Try our Homemade French Onion Dip with Caramelized Onions if you prefer the richness of sour cream and mayonnaise. If you’re short on time, French Onion Dip with Onion Soup Mix comes together without cooking onions.

Greek Yogurt French Onion Dip Ingredients

• 2 medium onions, peeled and diced: Cook until soft and golden brown; even pieces help them caramelize at a similar rate.
• 1 tablespoon olive oil: For cooking the onions gently.
• 2 garlic cloves, minced: Add in the last minute so the garlic is fragrant without burning.
• 2 cups plain nonfat Greek yogurt: The Illinois Extension reference uses this as the sole creamy base. Thick, unsweetened yogurt helps create a scoopable result.
• 1 teaspoon Worcestershire sauce: Gives a savory note; check the bottle for anchovies or other allergens.
• ¼ teaspoon salt and ¼ teaspoon black pepper: Start with the recipe amounts and taste before adjusting.
• ½ tablespoon chopped chives, optional: A fresh garnish just before serving.

Keep the vegetable sticks and chips on the side. The yogurt is thick enough for dipping as it is, so there’s no need to add water.

How to Make French Onion Dip with Greek Yogurt

1. Cook the onions gently. Heat olive oil in a large skillet over medium-low heat. Add diced onions and stir occasionally for approximately 20–25 minutes, until golden brown and soft. Adjust heat if the onions begin to scorch.
2. Add garlic at the end. Stir in the minced garlic for the last minute of cooking. Remove the skillet from the heat.
3. Cool the onion mixture. Transfer onions to a clean shallow bowl or plate and allow them to cool completely. Do not mix hot onions directly into cold yogurt.
4. Season the yogurt. Stir together plain Greek yogurt, Worcestershire sauce, salt and pepper in a separate bowl.
5. Fold and chill. Add the cooled onion-garlic mixture to the yogurt, fold together, cover and refrigerate at least 2 hours.
6. Stir and serve cold. Stir again, top with chopped chives if using, and set out with washed and dried fresh vegetables or ridged chips.

Printable Greek Yogurt French Onion Dip Recipe

Greek Yogurt French Onion Dip (No Mayo)

Cold, tangy French onion dip using Greek yogurt instead of sour cream or mayonnaise, with caramelized fresh onions, garlic and chives.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Chilling 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 12 small servings (source reference)

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil for the skillet
• 2 medium onions peeled and diced
• 2 cloves garlic minced; add in the last minute of onion cooking
• 2 cups plain nonfat Greek yogurt use unsweetened; choose a thick style
• 1 teaspoon Worcestershire sauce check for anchovies (fish) and other allergens
• ¼ teaspoon salt adjust to taste
• ¼ teaspoon ground black pepper
• ½ tablespoon chopped chives optional garnish

Method

 

1. Warm the olive oil in a large skillet over medium-low heat. Add the diced onions and cook, stirring from time to time, until soft and golden brown, about 20–25 minutes.
2. Stir in the minced garlic during the last minute of cooking, then remove the pan from the heat. Let the mixture cool completely before adding to the yogurt.
3. In a bowl, combine the plain Greek yogurt, Worcestershire sauce, salt and black pepper until evenly seasoned.
4. Fold the cooled onion-garlic mixture into the yogurt. Cover and refrigerate for at least 2 hours.
5. Stir once more, sprinkle with optional chives, and serve cold with crunchy vegetables or chips. Keep leftovers refrigerated.

Notes

Source-based editorial adaptation of University of Illinois Extension’s French Onion Dip with Greek Yogurt by Jenna Smith, MPH, RD. Vegetable Dips has not independently kitchen-tested this recipe. The source reports 12 servings and advises using refrigerated leftovers within 2–3 days. Prep/cook estimates exclude additional cooling time. Some Worcestershire sauces contain anchovies (fish), so check labels and choose a verified fish-free alternative if necessary.

Caramelizing Onions Without Burning Them

Cook the onions over medium-low heat and stir now and then. They’ll shrink, soften and turn golden. If the edges darken while the pieces are still firm, lower the heat. Use the color and softness as your guide, since different pans and onions can change the timing.

Stir in the garlic during the last minute so the small pieces don’t spend too long in the hot pan. Take the pan off the heat and let the onions and garlic cool completely before folding them into the yogurt.

Best Vegetables to Serve with Greek Yogurt Onion Dip

Serve it with sweet carrots and bell peppers, or add celery and cucumber for a crisp bite. Small broccoli and cauliflower florets and snap peas work well too. Pat the vegetables dry after rinsing so they don’t water down the dip.

Put a small bowl in the middle of the tray and arrange the vegetables around it. Keep chips or crackers separate so they stay crisp. See Dips for a Vegetable Tray for more platter ideas, or try Greek Yogurt Vegetable Dip if you’d like a second bowl with fresh herbs.

Greek Yogurt vs. Sour Cream French Onion Dip

This version: Golden onions, garlic and a little Worcestershire sauce go into 2 cups of plain nonfat Greek yogurt. The yogurt keeps the bowl thick and tangy.

Our from-scratch classic: The Homemade French Onion Dip combines onions, thyme and Worcestershire sauce with sour cream and mayonnaise for a richer bowl.

Our quick packet version: The Onion Soup Mix Dip is handy when you only have a few minutes. Stir the dry mix into sour cream and follow the directions for the packet you’re using.

Make-Ahead, Storage and Food Safety

• Plan ahead: Allow time for about 20–25 minutes of onion cooking, the onions to cool fully, and at least 2 hours of refrigeration for the mixed dip.
• Refrigerated leftovers: University of Illinois Extension advises using leftovers within 2–3 days when properly refrigerated. Follow that shorter source-based window rather than guessing a longer one.
• Keep it cold: Store at 40°F (4°C) or colder. For gatherings, put out smaller bowls and replenish from chilled dip.
• Room-temperature limit: Do not leave perishable food at room temperature for more than 2 hours (or 1 hour above 90°F / 32°C), based on FoodSafety.gov guidance.
• Consistency: Use thick Greek yogurt and stir once more after chilling. Avoid mixing in still-warm onions or watery vegetables. For other texture tips see How to Fix a Watery Dip.

Allergens and Dietary Notes

Greek yogurt contains milk. Many traditional Worcestershire sauces contain anchovies (fish) and may contain other allergens, so this recipe is not automatically vegetarian. If you need to avoid fish, use a Worcestershire-style sauce specifically labeled fish-free and check all ingredient labels; its flavor may differ. The basic recipe is naturally free from mayonnaise, but do not assume it is suitable for every allergen restriction without checking the products used.

Frequently Asked Questions

Can I make French onion dip with only Greek yogurt?

Yes. This recipe uses 2 cups of plain Greek yogurt as the sole creamy base; it does not require sour cream, mayonnaise or cream cheese. Onion, garlic and seasoning provide the flavor.

Can I skip caramelizing the onions?

You can stir onion powder into yogurt for a quick dip. For the sweet, golden onion flavor in this recipe, use fresh onions and cook them until soft.

Can I use full-fat Greek yogurt?

You can try plain full-fat Greek yogurt for a richer variation, though the University of Illinois recipe cited here specifically uses nonfat yogurt. Texture and flavor will differ, and this variation has not been independently tested for this article.

How long should the onion dip chill?

The University of Illinois Extension recipe recommends at least 2 hours. Allow additional time for the cooked onions to cool before mixing them into the yogurt.

Is this French onion dip vegetarian?

Only if every ingredient is vegetarian. Ordinary Worcestershire sauce often contains fish; check its ingredients and use a fish-free alternative if needed.

What if my Greek yogurt onion dip is too thin?

Start with thick Greek yogurt. If there’s excess liquid in the pan, drain the onions, then let them cool before folding them in. Check the thickness if you switch to a different yogurt.

Research and Recipe Sources

Main source: University of Illinois Extension — French Onion Dip with Greek Yogurt (Jenna Smith, MPH, RD), which provides the ingredient ratios, method, 12-serving reference and 2–3 day refrigerator guidance. For an alternative yogurt-only approach with a different flavor balance, see Gina Homolka’s French Onion Greek Yogurt Dip, excerpted by AARP. General safe food handling: FoodSafety.gov. This article does not claim original recipe testing or measured nutrition values.