Caramelized Shallot Dip
Updated Nov 14, 2025, Published on Feb 03, 2025
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This Caramelized Shallot Dip is an easy, crowd-pleasing appetizer made with sweet caramelized shallots and creamy Greek yogurt. It’s a savory, tangy dip that’s perfect for parties, game days, or serving with ridged potato chips.
Looking for more easy dip recipes? Try my Chocolate Chip Cookie Dough Dip or Loaded Baked Potato Dip.
🐝 Quick Look: Caramelized Shallot Dip
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 45 minutes
- ⏳ Total Time: 55 minutes
- 🍽 Serves: 8
- ⚡ Calories: ~116 per serving
- 🍳 Cook Method: Stovetop sauté; no-cook mixing
- 🧂 Main Ingredients: Shallots, Greek yogurt, chives
- 👩🍳 Flavor Profile: Savory, tangy, sweet caramelized shallots
- ⭐ Difficulty: Easy. Mostly hands-off cook time.
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Why You'll Love This Recipe
This twist on classic French onion dip is simple to make, full of savory flavor, and always a hit at parties.
- Sweet and savory depth from slowly caramelized shallots. Pro tip: Make extra shallots and try my Garlic Butter Noodles with Caramelized Shallots recipe for another delicious option.
- Creamy and tangy texture thanks to Greek yogurt. If you have extra yogurt on hand, check out my Butter Fried Dates with Greek Yogurt recipe.
- Great for make ahead since the flavor gets better as it chills
- Pairs well with anything including chips, vegetables, and snack boards
- Perfect for gatherings and delicious served with my Chocolate Chip Cookie Dough Dip for a sweet and savory spread
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Shallots: Shallots caramelize quickly and become sweet, soft, and deeply flavorful. They give this dip its signature taste. Yellow onions work if needed, but the flavor will be sharper and not as naturally sweet.
- Greek Yogurt: Greek Yogurt: Greek yogurt makes the dip creamy and tangy with a lighter feel than sour cream. I used 2 percent Greek yogurt, but full fat yogurt makes the dip richer and thicker.
- Sherry: Sherry adds depth and a subtle sweetness that boosts the caramelized shallots. White wine works as a substitute, or you can use a small splash of vinegar for acidity.
Tips and Substitutions
- If you do not want to use sherry, white wine or a small splash of vinegar works well.
- If your shallots start to brown too quickly, lower the heat and add a splash of water to deglaze the pan.
- You can caramelize one sliced onion along with the shallots for a more classic French onion dip flavor.
- If you do not have shallots, you can substitute them with yellow onions.
- For a smoky variation, add a pinch of smoked paprika or finish with smoked salt.
- Storage: Keep the dip in an airtight container in the fridge for up to 4 days. Stir before serving.
How to Make Caramelized Shallot Dip
See the recipe card below for full instructions and exact amounts.
- Start cooking the shallots: Add the sliced shallots to the pan with butter and oil. Stir to coat and begin cooking over medium-low heat.
- Cover and soften: Cover the pan to help the shallots soften and release their moisture.
- Uncover and caramelize: Remove the lid and continue cooking, stirring occasionally, until the shallots become deeply caramelized. Deglaze with sherry.
- Season and cool the shallots: Stir in the garlic powder, onion powder, salt, and pepper, then transfer the shallots to a bowl to cool slightly.
- Add the yogurt: Add the Greek yogurt to a separate bowl and fold in the cooled shallots and chives.
- Serve: Cover and refrigerate to let the flavors develop. Let the dip come to room temperature before serving, then garnish with chives and serve with your favorite dippers.
Caramelized Shallot Dip FAQ's
Yes. This dip gets even better after chilling because the flavors deepen as it sits. You can make it up to 2 to 3 days in advance and still stay within the 4 day storage window. Stir before serving and let it sit at room temperature for a few minutes to soften.
Store caramelized shallot dip in an airtight container in the refrigerator for up to 4 days. Give it a stir before serving to revive the texture.
Yes. You can replace the shallots with yellow onions for a more traditional French onion–style dip. For extra depth, caramelize one sliced onion along with the shallots.
Caramelized shallot dip pairs well with ridged potato chips, crackers, pita chips, fresh vegetables, and snack boards. It also makes a great spread for sandwiches or burgers.
If you don’t have sherry, you can use white wine or a splash of vinegar. Both options add brightness that balances the sweet caramelized shallots.
More Easy Dip Recipes You’ll Love
Caramelized Shallot Dip
Equipment
Ingredients
- 1 tablespoon Butter
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups Shallots, thinly sliced (I used 6 shallots)
- 1 teaspoon Kosher Salt, divided
- 1 tablespoon Sherry
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 2 cups Plain Greek Yogurt
- ¼ cup Fresh Chives, finely chopped (additional to garnish)
Instructions
- Sauté the shallots: Heat the butter and olive oil in a pan over medium-low heat. Add the sliced shallots and 1/2 teaspoon kosher salt, stirring to coat. Cover and cook for 10 minutes to draw out moisture.
- Caramelize: Uncover and continue cooking, stirring every few minutes, for about 30 minutes or until deeply caramelized. If the shallots start to stick or brown too quickly, lower the heat and add a splash of water to deglaze.
- Deglaze with sherry: Pour in the sherry and stir, scraping up any browned bits. Cook for 2 minutes until the liquid evaporates.
- Season the mixture: Stir in the garlic powder, onion powder, remaining 1/2 teaspoon kosher salt, and black pepper. Remove from heat and let the mixture cool slightly.
- Combine the dip: In a bowl, add the Greek yogurt. Fold in the caramelized shallots and mix well. Stir in the chopped chives. Taste and add more salt and pepper if needed.
- Chill and serve: Cover the bowl and refrigerate for at least 2 hours or overnight to let the flavors develop. Before serving, let the dip soften at room temperature. Garnish with extra chives and serve with ridged potato chips or your favorite dippers.
Video
Notes
- Shallots vs onions: Shallots give the dip its signature sweetness and depth, but yellow onions work if needed. For a more classic French onion dip flavor, caramelize one sliced onion along with the shallots.
- Sherry substitutes: White wine or a small splash of vinegar both work if you don’t have sherry or prefer to avoid alcohol.
- Yogurt texture: Full-fat Greek yogurt makes the creamiest, richest dip. A 2 percent yogurt keeps it lighter and tangier but still works well.
- Make ahead: The flavor develops as it rests. You can make the dip up to 2 days in advance.
- Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is one of my go-to dip recipes! I love to make it ahead of time and enjoy with some ridged potato chips.