Reviewed: May 2, 2012

Very good. The yogurt should be drained and some hot sauce should be added.

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Reviewer:

SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

Reviewed: Dec. 1, 2011

Delicious -- use plain GREEK yogurt for a thicker dip. Adding one tablespoon of sour cream to the yogurt imparts a distinctly "sour cream" flavor to the entire dip. This was delish!

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Reviewer:

NKMELVIN

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Cooking Level: Intermediate

Living In: Rockville, Maryland, USA

Reviewed: Feb. 5, 2011

This was ok, but IMO, it was quite bland...like it was missing something. I ended up adding some green onions, garlic powder, parmesan cheese and a little dry ranch dressing mix to give this some more flavor. I agree, it's definately healthy, but sort of lacking flavor-wise. After the additions, I was more pleased with it. Thanks for sharing. :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 4, 2010

Not very flavorful but a good idea for keeping it healthy!

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Reviewer:

BakEr ChICk

Cooking Level: Intermediate

Reviewed: Apr. 2, 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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 19, 2009

We drained the yogurt as some have suggested, and love the results! Instead of salt, we used an herb seasoning. This is a great onion dip!

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Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Oct. 30, 2008

I made two versions of this recipe. One exactly as the recipe is written and one with half nonfat plain yogurt and half reduced fat sour cream. The one with the sour cream was much creamier and richer than the one with all yogurt, although it did have a lot more calories. I also added a few cloves of diced garlic to each of them since I felt like it was missing a little something. With the addition of garlic, I would make either version again!

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Reviewer:

Erin Young

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

Reviewed: Jul. 29, 2008

for those insisting on sour cream, why not use non fat or reduced fat sour cream? I'm sure Emily's Onion Dip was to keep it low fat by using the yogurt. (smile)

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Reviewer:

Denise

Cooking Level: Expert

Reviewed: Feb. 27, 2008

I'm sure there would be a difference if you used sour cream instead of plain yogurt. But that would be defeating the purpose and that's not what this recipe calls for. I think this recipe is great and I'm grateful that it doesn't call for sour cream because I live in Kenya, where you can't get sour cream. Maybe I've been away from the States for a while because this recipe was excellent to me and I don't think you need the sour cream. At least try it with the yogurt first to see if you like it. Thanks, Emily, for the fantastic recipe!

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Reviewer:

sweetemmy

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Sep. 4, 2007

This was a very easy and tasty dip. I used sour cream instead of yogurt. I will try it again adding garlic. I think that addition will boost it to a 5-star.

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