YOU GUYS. This dip. There are no words.
Growing up, Mother Lovett was the queen of dips and my own mom followed close behind. We didn’t just have homemade dips — we had those grocery-store tubs with irresistible labels: horseradish bacon, blue cheese, ranch, French onion. There were usually several open at the same time, a variety of chips tucked in the cabinet, and it simply wasn’t a visit to grandma’s without chips and dip on the counter. The late ’80s and early ’90s were absolutely made for that ritual of chips, dip, and hanging out in jelly shoes.
Fast forward to now: I’m all about chips, homemade dip, and wishing I’d formed that babysitter’s club back then — I’d probably be less clueless now. Also, I’m trying to understand what people are doing with jelly shoes today, though I’ll admit I’m okay with jelly heels.
This dip pairs beautifully with fresh vegetables, but I went a different direction: I made herby, buttery baguette slices that are basically irresistible. Spread softened butter mixed with herbs and sea salt on sliced baguette, broil until toasted and lightly browned, and try not to eat the whole loaf before the dip even makes it to the table. If you can’t resist, we are soulmates.
I’ve made caramelized onion dips before — a Greek yogurt version is a favorite — but this recipe is different. I slow-caramelized the onions for a very long time (anywhere from two to four hours), developing deep, sweet onion flavor. The extra time yields a luscious, almost syrupy caramelized onion that you then puree until smooth. It becomes an onion paste that melds seamlessly into the dip.
Next, blend the pureed onions with cream cheese and Greek yogurt for a rich, tangy base. The result is deeply flavored, thick and creamy — nostalgic but elevated. It’s the kind of dip you can make a day ahead; resting overnight actually improves the flavor. Served cold, it’s perfect for summer and any other season.
I love other dips I’ve made — butternut squash goat cheese, white pizza dip, and a honey-fig blue cheese dip are all winners — and yet this French onion dip might just be my favorite. It’s intensely flavorful, creamy, and versatile. Use it with chips, veggies, pretzels, or spread it on sandwiches — yes, it makes an excellent sandwich spread, even for a veggie sandwich.
This dip really has superpowers: it’s thick, rich, and layered with sweet, caramelized onion flavor. Make it ahead, let it chill, then bring it to room temperature before serving. Top it with a bit more caramelized onion and chopped chives for texture and brightness.
Homemade French Onion Dip
Yield:
4
to 6
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 sweet onions, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons brown sugar
- 4 garlic cloves, minced
- 8 ounces (1 block) cream cheese, softened
- 1 cup plain Greek yogurt (at least 2%, preferably whole)
- For topping (optional): 1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 sweet onion thinly sliced, 1/4 teaspoon salt, 2 tablespoons brown sugar, 2 tablespoons snipped chives
Toasty baguettes
- 1 baguette, sliced
- 4 tablespoons unsalted butter
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- Heat a large pot or skillet over low heat and add the olive oil and butter. Stir in the chopped onions, salt and pepper to coat. Cover and cook until the onions are deeply golden and caramelized, about 1 1/2 to 2 hours, stirring every 10 minutes. If the onions start to burn, reduce the heat. Once golden, stir in 3 tablespoons brown sugar and cook another 30 minutes, stirring occasionally. Stir in the garlic, cook one more minute, then remove from heat.
- Place the caramelized onions in a food processor and blend until smooth. Add the cream cheese and blend until creamy, then add the Greek yogurt and blend until fully combined. Taste and adjust seasoning if needed. Transfer to a bowl, cover tightly, and refrigerate at least 4 hours or overnight.
- Before serving, allow the dip to come to room temperature. For the topping, heat a skillet over medium-low and add 1 tablespoon olive oil and 1 tablespoon butter. Add the thinly sliced onion and 1/4 teaspoon salt, cover and cook 15 minutes, stirring often. Stir in 2 tablespoons brown sugar and cook another 10 minutes until very golden. Let cool slightly, stir in chives, and fold into or spoon over the dip.
Toasty baguettes
- Preheat the broiler. Place sliced baguette on a baking sheet. In a bowl mix butter, basil, oregano, garlic powder and salt. Spread on slices and broil 2–3 minutes until golden and toasted. Keep a close eye so they don’t burn. Serve with the dip.
Notes
You could almost joke that this is French onion ice cream — but that’s going too far. What’s not too far is making this dip, serving it with warm herby baguettes, and watching everyone come back for more.