Emily's onion dip

    15 min

    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.

    42 people made this

    Serves: 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

    Prep: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 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


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)