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READY IN 1¼ hrs

Emily's Famous Onion Dip

Read Reviews (24)

"This onion dip is a hit with all of my friends. Sometimes I throw in some fresh herbs from the garden too. They can't believe it isn't made with sour cream because it tastes great! For really low fat, use nonfat plain yogurt. Perfect for dipping potato chips or veggie sticks." — HBIC

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Original recipe makes 2 cups Change Servings

2 tablespoons butter
1 small onion, finely chopped
2 cups plain yogurt

1/2 teaspoon white vinegar
salt and pepper to taste

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Directions

Melt butter in a skillet over medium heat. Saute onions in butter until tender and lightly browned.
Transfer onions to a serving bowl, and stir in yogurt and vinegar. Season with salt and pepper to taste. Refrigerate for at least one hour before serving to blend flavors. This tastes even better if it sits overnight. The onion flavor gets stronger.

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PREP 10 mins
COOK 5 mins
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 05, 2010

I pulled a Rachael Ray and did a caramelization of the onion with some garlic (I used a huge onion and three cloves minced garlic) and just let it hang out in the skillet for about 25 minutes. I used half FF sour cream and half NF plain yogurt. Couldn't even tell that it was lower in fat. Little sea salt and fresh ground pepper and you have a nom-worthy dip. We ate it with Romanitas and pita chips.

—Sarah Jo

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Most Helpful Critical Review

May 31, 2006

It does thicken up a bit after standing overnight and the onion flavor does increase. Still I could not fool myself into thinking this was "real" onion dip. Not even close. This might go good as a spread for a gyro. Very health dip I must admit

—RACHEL1070

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27 Ratings

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Feb 23, 2005

With some revisions, I used this recipe at my last superbowl party and it turned out great!! People are funny about yogurt, so instead of 2 cups yogurt, I added 1 cup yogurt and 1 cup lowfat sourcream. I also added a 1/2 tsp of garlic powder and 1 tsp onion powder to add more flavor. The flavor will intensify if refrigerated for a day. I loved the sauted onions, nice touch.

—DARLACH2GO

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Apr 24, 2003

Great dip! You can trick people into snacking healthy. I did a few things different that makes it even better. Instead of using butter, I used like half the amount of peanut oil (1 tablespoon). I used half shallot/half onion,and I cooked them for a really long time on low heat until caramelized, then deglazed with white vermouth. I also left out the vinegar. This is a versatile dip, but I think the best thing about it is that it can be made extremely low fat, and it still tastes great!

—shaggy

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May 01, 2003

What a great dip! nobody can believe it's made with yogurt, and it tastes a lot better than anything made with onion soup mix. I suggest adding a sprinkle of chopped parsley or minced green onion for color.

—SNEETERS

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Jun 29, 2006

Appreciated a healthier onion dip. Made 24 hours in advance for a dinner party and, though it was complimented by the guests, a lot was left over. I'm still eating it. You can't tell it's yogurt and it tastes almost like sour cream and onion. Maybe I'm too used to sour cream, but it just seemed to be missing something.

—Jessica

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Apr 12, 2005

Excellent dip Emily! I love yogurt so this was no problem for me. I too strained out the liquid overnite using cheesecloth as I like my dips on the thicker side. I added garlic and onion powders and chopped green onion for a bit of color. Delish!

—LINDA MCLEAN

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Mar 18, 2003

What a difference it makes to saute the onions-- wonderful onion flavor yet sweet-- delicious. I cheated and made the recipe with sour cream but it was a hit so it was woth it. I also added fresh finely diced cilantro. Kudos to a simple yet great tasting dip recipe.

—Mimi

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Nutrition

Calories
34 kcal
2%

Carbohydrates
2.6 g
< 1%

Cholesterol
6 mg
2%

Fat
1.9 g
3%

Fiber
0.1 g
< 1%

Protein
1.7 g
3%

Sodium
56 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Emily's Famous Onion Dip

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 34
Calories from Fat: 17

% Daily Value *
Total Fat 1.9g 3 %
Saturated Fat 1.2g 6 %
Cholesterol 6mg 2 %
Sodium 56mg 2 %
** Potassium 78mg 2 %
Total Carbohydrates 2.6g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 1.7g 3 %
Sugars 2.3g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 7 %
Iron < 1 %
** Thiamin 2 %
** Niacin 1 %
** Vitamin B6 1 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.