1 rating

Lite and Amazing French Onion Dip

Tim McGeever

If I had to choose just one genre of food to eat for the rest of my life, it would surely be chips and dip. They are my absolute weakness. And if I had to choose just one pairing, it would undoubtedly be French onion dip with ridged potato chips. It's the king of all dips, as far as I am concerned. And if you eat this rich and creamy delight as much as I do, you can bet I've hunted down a lighter solution to what could be a dangerously unhealthy habit. By swapping out the sour cream with your favorite brand of nonfat Greek yogurt, this recipe not only tastes better than the classic version (arguably), but will leave you feeling a lot less guilty. 

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  • 12 Ounces nonfat Greek yogurt
  • 1 Teaspoon salt
  • 1 Tablespoon Worcestershire sauce
  • 2 large sweet onions, chopped
  • 1 Tablespoon dried thyme
  • 3 cloves of garlic, minced
  • 1 Tablespoon butter
  • 1 Teaspoon pepper
  • 2 Tablespoons extra-virgin olive oil
  • 8 Ounces low-fat cream cheese, softened


In a large skillet over medium heat, heat butter and oil. Add onions, salt, and pepper. After about 5 minutes, or when the onions begin to soften, add Worcestershire sauce, thyme, and garlic. Stir well. Allow the mixture to continue cooking for 25-30 minutes, stirring occasionally, until the onions are dark brown. Remove onions from heat and let cool. 

In a large bowl, mix Greek yogurt and cream cheese until smooth. Fold in the carmelized onions. Spoon a generous amount of the mixture into a serving dish and grab your favorite bag of chips for dipping. Then, dig in!