≡ Menu

Shallot & Onion Greek Yogurt Dip

This shallot and onion Greek yogurt dip is so delicious that your friends will never guess it doesn’t have sour cream or mayo!

Low-quality filler ingredients, non-nutritive sweeteners, and chemical additives do not agree with my stomach. Unfortunately, these silly and, in my mind, unnecessary, ingredients are in so many grocery store products today. The good news is many of these items are easy enough to make yourself if you have a few minutes!

I really love onion dip, but all the commercially-available version I’ve seen are packed with nonsense, so I just make my own. I brought this shallot and onion Greek yogurt dip to a friend’s house earlier this month and returned home with a completely empty bowl, so I know I’m not the only one who enjoys this homemade dip!

This post may include affiliate links, which means I may make a commission on purchases made through these links at no additional cost to you. 

Although I made this Greek yogurt veggie dip with bacon, you can absolutely leave it out. If you choose not to use bacon, just substitute coconut oil for the fat to cook the shallots and onions.

If you do use bacon, I encourage you to look for local, free range options.

In Hawaii, wild pigs are an introduced pest animal that damage the environment, destroy habitats for at-risk native species, and create breeding areas for mosquitoes. The problem is so bad on Oahu that “boar season” lasts all year! I know that hunting is controversial these days, but in some situations it’s the only real way to deal with invasive species that are harming endangered native plants and animals.

This dip takes about an hour and a half to make, but the cooking part is simple. You can totally read a book or catch up on a show while making the dip!

Cutting the onion and shallots is far easier if you have a mandoline slicer like this one we use, but please be very careful. The blades are quite sharp and you can definitely cut yourself if you’re not careful.

The only other piece of kitchen equipment you’ll need is a small food processor. If you don’t have a food processor, cut the caramelized onion slices into small pieces after cooking and mix as thoroughly as possible by hand.

Shallot & Onion Greek Yogurt Dip

Shallot & Onion Greek Yogurt Dip
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 3 slices of bacon, cut into ½" pieces (I find kitchen scissors are so much easier than a knife!)
  • 1 tablespoon coconut oil, if you are not using bacon
  • 1 medium-small onion, cut into 1/4" slices
  • 3-4 medium shallot bulbs, cut into 1/4" slices
  • ½ teaspoon light brown sugar
  • 1 cup plain Greek yogurt
  • A pinch of salt
  • Freshly ground black pepper, to taste


  • Place a large, heavy bottomed smiled on a medium heat burner. Add the bacon slices and cook, flipping/stirring occasionally, until the bacon is crisp. This usually takes about 10-15 minutes, but the exact time depends on your stove and pan. Pour off accumulated fat into a small bowl as needed.
  • Once the bacon is brown and mostly crisp (it will finish crisping as it cools), transfer it to a paper towel lined plate and return the pan to the stove.
  • Reduce head to medium-low and add the bacon fat back into the pan. If you're not using bacon, add the coconut oil to the pan, instead.
  • Add the onion, shallot, and brown sugar. Stir thoroughly to coat everything with fat and mix the brown sugar.
  • Cook until the onions and shallot become dark brown, significantly reduced in size, and slightly sticky. This should take 45-60 minutes, depending on your pan and stove. If you notice the shallots/onions are getting crispy, turn down the heat. If they haven't started to caramelize after 15 or 20 minutes, turn it up a bit.
  • Once the shallot/onion mixture is caramelized and delicious, transfer about 3/4 of it to your food processor. Add the Greek yogurt, about half of the bacon, a pinch of salt, and a few cranks of freshly ground black pepper.
  • Pulse to combine. You're not looking to puree the onions, just break them up into more manageable pieces!
  • Transfer the dip to a serving bowl or air tight storage container. Garnish the dip with remaining shallot/onions and bacon, cover, and refrigerate until you're ready to enjoy your dip! It's really hard to resist eating right away, but it tastes even better after an hour of resting while the flavors meld.
  • Enjoy!
  • This Greek yogurt dip is great with veggies, but I also goes well on crackers and, yes, of course, potato chips. Or, if you’re on a homemade kick, you might want to try making this baked green plantain chip recipe

    More Greek yogurt dip recipes

    Greek yogurt cake batter dip

    greek yogurt cake batter dip

    Chipotle lime Greek yogurt dip

    Chipotle Lime Dip with Greek Yogurt

    Greek yogurt spinach dip

    Greek yogurt spinach dip with carrots

    I know I’ve asked before, but I’m always interested  – what products do you prefer to make at home, even though there are ready-made versions at the store?

    { 6 comments… add one }
    • Rose January 28, 2017, 18:53

      Yum, I love onion dip! I’m sure your whole kitchen smells delicious when you make this recipe!

      I always make my own hummus, even though you can buy multiple varieties in any grocery store. People are always surprised when I show up with a Tupperware container. It’s so easy, though.

      • Natashalh January 28, 2017, 19:10

        Making hummus yourself means you can leave out the silly extra ingredients so many brands seems to include and have exactly the flavor and texture you want! I haven’t made it in a while, but really enjoy homemade hummus. I still need to make your white bean recipe!

    Leave a Comment

    This site uses Akismet to reduce spam. Learn how your comment data is processed.