Go Back

Triple Onion Dip

Celebrate the diversity of alliums with this triple onion dip. A yellow onion gets mostly caramelized, a shallot gets a light saute, and fresh green onion is stirred in at the end, providing layers of flavor that is the perfect compliment to potato chips and your next party.


  • 1 medium yellow onion diced
  • 1-2 shallots diced
  • 3 scallions sliced and green tops separated from white bottoms
  • 2 tsp. low-sodium soy sauce
  • 1 tsp. Unseasoned rice vinegar
  • 16 oz full-fat Greek yogurt
  • Olive oil
  • Salt and pepper to taste


  • Heat a tablespoon of olive oil in a large, heavy-bottomed skillet over medium heat. When the oil is hot, add the diced yellow onion and a big pinch of salt. Cook, stirring infrequently, until the onion is soft and slightly caramelized, about 20-25 minutes. If the onion seems to be browning too quickly, reduce the heat.
  • When the yellow onion is caramelized, add the shallot and the white bottoms of the scallion to the pan. Cook, stirring occasionally, for an additional 3-4 minutes, until the shallots and scallions have softened. Stir in the soy sauce and rice vinegar.
  • In a large mixing bowl, combine the yogurt and the onion mixture. Stir in the green parts of the scallions, reserving a few for garnish if you like. Season with salt, pepper, and additional olive oil to taste.
  • Spoon the mixture into a serving bowl or storage container, and allow to chill in the refrigerator, covered, for at least an hour. Serve with your favorite chips or vegetables.