Tag Archives: french onion dip

(I wrote this three months ago and, for some reason, never posted…)

This week, I had a few girlfriends over to watch the finale of The Bachelor. Stop laughing! Okay, so we don’t take it seriously (but we kind of do), and it’s really just an excuse to eat and drink and gossip. Being a good hostess, I made my bed (something I don’t believe in), tidied up the apartment, did the dishes, and made a bunch of party snacks that are, at the very least, worth mentioning.

This dip, however, is not only worth mentioning, but it’s worth mentioning again. My friends advised I call it “caramelized onion dip”, because it sounds fancier (i.e., no Lipton soup packet) than “French onion dip”.

1 tbsp butter
1 tbsp olive oil
2 medium onions, thinly sliced
3 garlic cloves, minced
kosher salt and black pepper, to taste
1 cup mayonnaise
1 1/2 cup plain, non-fat Greek yogurt
Juice of 1 lemon
3 tbsp parsley, chopped

1. Heat the butter and oil in a pan over high heat.
2. Add the sliced onions and cook, stirring occasionally, until the onions are soft and dark brown in spots.
3. Reduce the heat to medium-low, add garlic to the pan and cook for 1-2 minutes.
4. Season with salt and pepper and continue cooking for another 15-20 minutes, until the onions start to break down.
5. Remove from the heat and cool completely.
6. Combine onion mixture with the mayonnaise and yogurt.
7. Refrigerate overnight.
8. Garnish with chopped fresh parsley and serve with crudite, crackers or pita chips.


A birthday celebration with my best friends from high school usually involves a high level of ethanol and specific foods fit for eating after a night of dancing and drinking. These foods are generally rich in saturated fats that plagues you with great guilt the next day.

Keeping this in mind, I made one of my best friends’ favorites to satisfy our cravings and alleviate some of the morning-after shame: French onion dip. This recipe replaces the sour cream with non-fat plain Greek yogurt, retaining creaminess and cutting much of the fat.

Caramelize sliced onions in oil and season with S & P. During the last minute of cooking, add minced garlic. Remove from the pan and cool. Once the onions have come to room temperature, combine with mayonnaise, yogurt and chopped fresh parsley. Season with lemon juice and S & P, to taste.

Refrigerate for at least two hours or overnight. This dip gets better with time, and you’d never notice that it contains half the fat of traditional French onion dip.

So whether or not you eat these in your underwear, your booty will thank you in the morning.