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Emily's onion dip recipe

Emily's onion dip recipe

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Sometimes I throw in some fresh herbs from the garden too. It's perfect for dipping with crisps or veggies, and is much lower in fat than your typical shop-bought dip.

41 people made this

IngredientsServes: 16

  • 30g (1 oz) butter
  • 1 small onion, finely chopped
  • 450g (16 oz) low fat natural yoghurt
  • 1/2 teaspoon white wine vinegar
  • salt and freshly ground black pepper to taste

MethodPrep:10min ›Cook:5min ›Ready in:15min

  1. Melt butter in a frying pan over medium heat. Sauté onions in butter until tender and lightly browned.
  2. Transfer onions to a serving bowl, and stir in yoghurt and vinegar. Season with salt and pepper to taste. Refrigerate for at least one hour before serving to blend flavours. This tastes even better if it sits overnight - the onion flavour gets stronger.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (30)

Brilliant recipe, added a couple of of mashed garlic cloves to the onion Sauté, saved me a fortune on dips for my deep pan pizza crust. Nom Nom-31 Jan 2015

by Sarah Jo

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.-02 Apr 2010


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.-23 Feb 2005

Classic Onion Dip

  • Quick Glance
  • Quick Glance
  • 15 M
  • 1 H, 15 M
  • Serves 9 | Makes 3 cups

Ingredients US Metric

  • 1 package (14 oz) soft tofu
  • 1/2 cup dairy or vegan sour cream
  • 1/2 cup vegan or regular mayonnaise
  • 1 large shallot, coarsely chopped (a generous 1⁄3 cup)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon plus 1 teaspoon onion powder
  • 2 teaspoons dehydrated minced onion
  • 1 teaspoon vegetable broth powder or 1 onion or vegetable bouillon cube
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 bag ridged or ruffled potato chips


Drain the tofu from the package water and place in a nut milk or bamboo steamer cloth or wrap in a clean dish cloth and squeeze out as much moisture as possible. You should have about 1 1/4 cups of strained tofu.

To a high-powered blender, add the tofu with the sour cream, mayonnaise, shallot, apple cider vinegar, lemon juice, onion powder, dehydrated onion, vegetable broth powder, sea salt, and black pepper.

Blend until very, very smooth, about 5 minutes. You may need to use the baton to move the mixture closer to the blade while blending or stop the blender and push the mixture off the sides with a spatula a few times in between blending.

Scrape into a bowl and refrigerate for at least 1 hour before serving with the potato chips. It’s best served after refrigeration, but if you can’t wait, it can still be eaten immediately.

Recipe Testers' Reviews

Aryn Snell

This classic onion dip was delicious and super easy to make. It has a wonderful onion flavor without being too much. My dip didn't turn out like the picture, it wasn't as white or smooth but it was still pretty tasty. This would be a lovely addition to a vegetable platter and could easily serve 6 to 10 people as a dip.

Irene Seales

While you may not absolutely need to be a child of the 60s and 70s to declare your classic onion dip bona fide, I'll say I have some experience and have happily devoured my share of onion dip made the good old fashioned way (this involved a blue box with two envelopes that I was certain were only invented for dip, or if you were a “fancy” family you used a French onion recipe mix in green and gold packaging), so I have a certain texture and flavor in my memory. This recipe hits all those taste buds, but with ingredients I understand and am happy to consume as my almost-adult self. I'll also serve it with veggies (especially if I run out of those nice crinkle cut chips I can’t quite resist).

While I did not go fully vegan with my version, I was happy to meet it halfway - the tofu gives a body and texture that’s just a bit firmer than hummus, and since I actually quite like tofu, I am very happy to utilize it. Since I currently seem to be in love with Mexican crema as the sour cream of choice in my fridge, I omitted the sea salt, and I relied on Best Foods because other than homemade, I think Best Foods is “real mayo”.

As suggested, I did use a nut milk bag (extra fine mesh), and was able to get out most of the excess moisture (though given this actually was the first time I ever had to pause my workhorse Vitamix, I did wonder if I was too ambitious). Although I did pause using the blender in 5-10 second bursts, then pulse, I tasted the mixture and decided an extra tablespoon of lemon juice would be welcome and the blender appreciated it as well.

Although it was frankly yummy immediately, I did give it 2 hours in the fridge before serving it and can say it's a very popular item in our household this week. It was also perfect the next day, with only the slightest hint of moisture, it really didn't show any signs of separating.

It has a nice firmness which will not slide off a chip or even a veggie stick. Most importantly, it has great onion flavor and you can serve this with complete confidence that you CAN improve on the original. What did himself think? He helped himself, and suggested we should have some and watch a movie.

Dairy-Free French Onion Dip

French onion dip was my favorite snack back in my dairy days. It was so creamy, delicious, and addicting with potato chips and pretzels! Nowadays, eating regular sour cream is impossible, and the Lip ton Onion Soup Mix is so high in sodium it’s not appropriate for a girl in her late 20s.

Here is a French onion dip I can live with. Using a mixture of Toffuti Better Than Sour Cream and mayonnaise, I can replicate the creamy taste of the sour cream chip dip. Remember, real egg mayonnaise has no dairy in it. Eggs come from chickens, milk comes from cows. So many people forget!

My recipe uses a blend of spices and fresh caramelized onions to create a more realistic taste than the Lipton’s Onion Soup mix. The combination of olive oil and vegan butter (I used Smart Balance Light) adds a buttery flavor.

Top it with some fresh chives and you have a pretty and delectable onion chip dip that’s perfect for parties or for enjoyment at home as a late night snack.

This recipe was inspired by Elise’s Caramelized Onion Dip from Simply Recipes.

  1. 2 tablespoons extra virgin olive oil
  2. 1 tablespoon vegan butter
  3. 2 onions, chopped
  4. 3/4 teaspoon sea salt
  5. 1 tablespoon balsamic vinegar
  6. 1 teaspoon white sugar
  7. 1/4 teaspoon white pepper
  8. 1 cup Toffuti Better Than Sour Cream
  9. 1/2 cup egg mayonnaise
  10. 1/4 teaspoon garlic powder
  11. 1/4 teaspoon Worcestershire Sauce
  12. 1 tablespoon fresh chives, diced
  1. In a large saucepan over medium heat, add oil, onions, vegan butter, and salt. Cook for 10-15 minutes, until onions are tender and start to become translucent.
  2. Add pepper, white sugar, and balsamic vinegar. Turn the heat to low and cook for 35 minutes, stirring occasionally, until onions are caramelized. Turn off heat and allow to cool before adding to remaining ingredients.
  3. In a medium size bowl, mix Toffuti Better Than Sour Cream, mayonnaise, garlic powder, and Worcestershire Sauce.
  4. Stir caramelized onions into sour cream and mayonnaise mixture, then chill for at least two hours. If you prefer a smoother texture, refine dip in food processor first. Chilling overnight will give the best flavor. Before serving, top with fresh chives.

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Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Tastes of the Season Fall Appetizers:

Jalapeno Popper Dip with Bacon by Ella Claire & Co. | Artichoke Dip by Boxwood Avenue | Caramelized Onion Dip by Inspired by Charm

Marshmallow Yam Bites by Zevy Joy | Cheese Board with Baked Brie by French Country Cottage | Pineapple Onion Cheeseball by Handmade Farmhouse

14 Filling Dip Recipes That Are Basically A Meal

Everyone loves a layered dip. You&rsquoll be hard-pressed to find someone who can pass up the creamy, tasty goodness of the right chip and dip combination. There are your classic recipes, but then there are also the elevated dips that stand out thanks to their interesting combination of ingredients and fresh takes on age-old favorites. These 15 dip recipes for chips are packed with proteins, cheese, and veggies, making them filling enough to be fit for a meal. Our Spinach Feta Skillet Dip recipe will catch the eye of all the spinach dip lovers in the room, and our Baked BLT Dip (a play on the beloved sandwich) will be gone before you know it. Most of our recipes require minimal prep time and a little help from your trusty slow-cooker. Whether you&rsquore entertaining a crowd or looking for a filling afternoon pick-me-up for your family, these easy dip recipes are sure to leave you feeling full.

  • 3 tablespoons salted butter
  • 2 large yellow onions (or 3 if medium sized), peeled and thinly sliced
  • 1 teaspoon kosher salt
  • 1 clove garlic, minced
  • 2 tablespoons dry white wine
  • 1/2 cup sour cream
  • 1/4 cup full fat mayonnaise
  • 4 ounces cream cheese, cut into small cubes and then softened to room temperature
  • 2 tablespoons minced fresh parsley
  • black pepper, to taste
  • minced fresh chives, as garnish
  • wavy or crinkle cut chips, for dipping
  1. Melt the butter in a large dutch oven over medium-high heat. Add in the onions and kosher salt and toss to combine. Cover and cook for 5 minutes undisturbed.
  2. Uncover, stir and cook (keep uncovered) for 5 minutes. Stir every 5 mintues until the onions are caramelized. This can take anywhere from 40 to 60 minutes or longer.
  3. Next add in the garlic, stir and cook 1 to 2 mintues. Pour in the wine and scrape any golden bits on the bottom of the pot.
  4. Once the wine has cooked away, transfer the onions to a clean plate or bowl to cool.
  5. Meanwhile, whisk to gether the sour cream, mayo and cream cheese.*
  6. To the sour cream mixture, add the cooled caramelized onions, minced fresh parsley and black pepper to taste. Stir well to combine.
  7. Cover and refrigerate for 2 hours or overnight for best results.
  8. Serve with a sprinkle fo fresh chives and wavy or crinkle cut potato chips.

The BEST baked dip EVER: Onion Soufflé

How is it possible for 4 common ingredients to taste so wonderful – just because they are mixed together and baked into a hot, bubbly perfection?? I really don’t know, but every time I make this, I always find myself amazed. Well, amazed and full. This is one of those treats I.CAN’T.STOP.EATING.

I got this recipe from my MIL – who has been making it for many years. It immediately became a family favorite. I have seen similar recipes on the web, which just goes to show how very tasty and perfect this dip truly is!

I love sweets – but I LOVE dips, especially hot, baked, melty, oozy, salty, creamy dips. And this one is the Queen of all hot dips. I mean – with a name like SOUFFLÉ, it should be Queen of Dips ((haha)).

I seem to always have several random chunks of cheese stored in the drawer of my fridge ((is that just me??)). This recipe is a perfect way to use up those leftover cheese bits because this recipe turns out deliciously regardless of the variety on hand. Well, probably a processed block of American cheese may not be the greatest.

Save a few tablespoons of each type of cheese you use to sprinkle on top – for extra melty yumminess!

This recipe easily doubles or even triples depending on how many will be joining you to partake of this warm, cheesy perfection on a cracker.

One more handy tip: this dip ((before baked)) freezes perfectly. If you have double ingredients on hand, why not prepare a double batch and freeze half?? I just freeze it in a freezer baggie and then dump it into my baking dish, thaw and bake. Perfect for those times when I want to serve something special to company but am running low on time or ingredients! Just be sure to keep a bag of sea salt pita chips or bagel chips on hand – those are my two favorites to serve with this dip. ((David loves Wheat Thins with this — so I thought I would share his fave too))

Now for the ingredient specifics:

  • Onions – need to be yellow & sweet and NOT old.
  • Mayo – needs to be Hellmann’s light ((because)).
  • Cheese – cannot be pre-shredded ((this recipe is not meant to include wood pulp – don’t know what I am talking about. Google it, please. Your intestines will thank you.)) I always include freshly grated Parmesano Reggiano and some other white cheese, like an aged cheddar or a sweet Irish cheddar.
  • Cream cheese – the light off brand works great, save the extra 90¢ and get yourself a Sonic Happy Hour.
  • A dash of pepper in and on. I LOVE McCormick’s Montreal Steak seasoning. Just a few shakes while mixing and a dash on top adds just the prefect last touch.

Would you like to spice it up?? Trying adding several dashes of your favorite hot sauce or pepper jack cheese.

I call this dip, the diet buster. I just cannot seem to rest until every last bit is gone. It’s a problem. But the good kind of problem to have, ha!

To begin making Sour Cream Onion Dip first heat a small frying pan and add olive oil. Add only the bulbs of the spring onions first and saute for a minute. Add the chopped garlic and saute for another minute.

Add a pinch of salt and cook onions and garlic on low flame for another two minutes till the onions are soft and cooked through. Do not brown the onions and garlic.

Next add half the spring onion greens and cook for less than a minute. The spring onions should still be firm and not go mushy. Switch the heat off and cool the mixture.

In a mixing bowl, combine the hung yogurt along with fresh cream salt and lemon juice. Whisk to ensure that there are no lumps in the sour cream and it is nice and smooth.

Add the onion and garlic mixture to the sour cream and add the remaining spring onion greens. Season with more salt if you like.

Easy Veggie Dip

Not only is this veggie dip super easy to make, but it’s perfect for a crowd. From tailgating to parties, I feel like we’re always on the hunt for great appetizer ideas (here are a few more healthy appetizer ideas if you need more), and this easy veggie dip is PERFECT. Everyone always crowds around it with veggies (as well as crostini, pretzels, chips, etc). My favorite veggies to serve with this dip are snap peas, carrots, celery, tomatoes, broccoli, and cauliflower. Use your favorites though!

This veggie dip is heavier on the dill flavor (which is why we love it) but you can absolutely cut it back if you prefer. I always like to give you ways to tailor my recipes to your favorite flavors. I love that this recipe only has a few ingredients (5 if you don’t count the salt/pepper) so you’re not pulling out everything you own to whip up this veggie dip! Nobody has time for that! )

We love to keep a container of this easy veggie dip in the refrigerator at pretty much all times. It’s so easy to prep on a Sunday and pull out whenever anyone is feeling “snacky” as I call it. Plus, veggies and this dip make a great side dish for a meal if we’re out of ideas!