Our homemade caramelized onion dip will quickly become your favorite party appetizer! It’s packed with amazing savory flavor, oven-roasted onions and garlic cloves, and creamy Greek yogurt and sour cream.
A little sweet, totally savory, and delightfully thick caramelized onion dip is our go-to party appetizer, and has been for years. It’s always the first appetizer to disappear on game day, impresses a crowd, is made with wholesome ingredients, and comes together easily without many dishes to clean!
Roast the onions and garlic in the oven, then mix it all together with Greek yogurt, sour cream, and some spices for the ultimate app. It’s totally versatile, tastes great with veggies, crackers, and more, and is packed with flavor. Make a double (or even triple!) batch for your next gathering. Trust us! This dip will disappear 😉
“This recipe was so delicious and so easy to make!! Who knew you could caramelize onions in the oven!! We ate it with chips, crackers and veggies!” – Alex
Customize this caramelized onion and garlic dip to your liking with any of these swaps and variations:
Our Top Tips When Making This Dip
Double or triple to feed a crowd: Because you pile the onions in the middle of a baking sheet and they don’t take up too much space, feel free to double or triple the recipe to feed a crowd without adding to the prep time!
Don’t burn your onions: When roasting the onions, make sure they’re all touching each other on the pan. If there are any stragglers on the edges, they will likely burn. Keep ’em in a pile to avoid burning — it’s fool proof.
This dip disappears quickly so don’t plan on having any leftover! If you do have leftover caramelized onion dip, store it in an airtight container in the refrigerator for up to 5 days.
Make Ahead Caramelized Onion Dip
There are a couple ways to make this dip ahead of time, which can come in clutch if you’re planning for a get-together or party:
- Slice the onions and prepare the head of garlic. Place in an airtight bag (get as much air out as possible) and refrigerate for up to 2 days before roasting. When ready to make the dip, follow the recipe as written.
- Follow the recipe through step 6. Once the onions and garlic are completely cool, transfer to an airtight container and refrigerate for up to 2 days before continuing with the recipe.
You can serve this dip hot or cold, but we prefer adding the hot onions right into the Greek yogurt mixture and eating immediately. Other ideas we’ve tried:
- As a dip: This recipe is first and foremost a creamy dip for fresh veggies, crackers, pretzels, crostini, crusty bread, you name it.
- Spread it on a sandwich: This caramelized onion dip would be a delicious addition to so many sandwiches! Add it to our breakfast sandwich or try it on your favorite deli sandwich.
- In a chicken salad: This may sound crazy, but shred some chicken and mix it with 1/2 cup to 1 cup of this caramelized onion dip for one AMAZING chicken salad. Mind blown!
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Preheat the oven to 400ºF.
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Add the white onions to a baking sheet. Add 3 tablespoons of olive oil and 1 teaspoon of salt to the onions. Toss the onions until they are all coated in oil. Gather all of the onions to the middle of the pan so they are all in a pile. If they are spread out, they will burn.
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Run the open end of the garlic under water so that the cloves become wet. Drizzle with 1 teaspoon of olive oil and then wrap the head of garlic in tin foil. Place it on the baking sheet.
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Bake the onions for 40-50 minutes, tossing every 20 minutes until the onions are brown and caramelized.*
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While the onions are baking add the Greek yogurt, sour cream, Worcestershire, fresh thyme, the remaining salt, and pepper to a bowl and mix to combine.
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When the onions are caramelized, take a kitchen shears and cut through the onions so they are cut up into smaller pieces.
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Add the onions to the yogurt mixture and squeeze the cloves out of the garlic head. Smash the cloves with the back of a spoon and stir all of the ingredients together to combine.
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Enjoy immediately with crackers or crostini or cover and refrigerate. The dip will become more flavorful the longer it sits.
- The cook time varies by oven.
- We used white onions, but yellow or red onions will work, too.
Calories: 95 kcal, Carbohydrates: 6 g, Protein: 3 g, Fat: 7 g, Fiber: 1 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
