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Caramelized-Onion Dip with Vegetables

The secret to this luscious onion dip is mixing low-calorie Greek yogurt with a smaller amount of sour cream.

  • servings: 12




  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 3 pounds onions (about 4 large), diced (8 cups)
  • Coarse salt
  • 3 tablespoons water
  • 1 1/2 cups nonfat Greek yogurt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cayenne pepper, plus more for sprinkling
  • 24 small carrots
  • 24 celery stalks, cut up
  • 24 radishes, cut up

Cook's Note

Storage: Dip can be refrigerated for up to 2 days.


  1. Step 1

    Heat oil in a large nonstick skillet over medium heat. Cook onions with 2 teaspoons salt, stirring often, until caramelized, 35 to 40 minutes.

  2. Step 2

    Add water; cook, scraping any brown bits from bottom to deglaze skillet. Transfer onions with brown bits to a medium bowl; let cool for 30 minutes.

  3. Step 3

    Stir yogurt, sour cream, lemon juice, and cayenne into onions. Refrigerate for at least 1 hour. Sprinkle with cayenne. Serve with vegetables.

Martha Stewart Living, June 2010