This creamy Greek Yogurt Onion Dip is studded with fresh chives and topped with crispy shallots and chili garlic oil. Just 15 minutes to make! This easy and craveable vegetarian snack or appetizer is a crowd pleaser. (Gluten Free)
Make crispy shallots: Add olive oil and shallots to a small saucepan. Warm over medium heat, swirling the pan frequently. Once shallots are golden (about 7 to 10 minutes in), remove the pan from the heat. (The shallot will continue cooking in the hot oil).
Add garlic and chili: Immediately add the garlic, red pepper flakes, and ¼ teaspoon salt to the pan of hot shallot oil (still off the heat). Stir continuously, until you no longer hear the oil sizzling, about 1 minute. Set the pot of oil aside.
Season yogurt: In a shallow serving bowl, whisk Greek yogurt, ½ teaspoon of the salt, black pepper, and garlic powder until well mixed. Add chives, stir to mix. Taste and adjust seasonings if needed.
Serve: Spoon the shallots and chili garlic oil over the yogurt. Garnish with more chives. Serve with fresh veggies, bread, or chips for dipping.
Notes
Sliced shallots: About ¼ cup. Try to cut thin, even slices so that they cook at the same rate. If some of the shallots are cooked before the others, you can use tongs or a fork to pull them out of the oil while the others finish cooking—then add them back with the garlic and chili at the end. Burnt shallots can taste bitter, so keep a careful eye on them to avoid overcooking.
Grating garlic: If you have a microplane or garlic press, use it for the garlic. In this recipe, raw garlic is being added to hot oil and cooked only with the residual heat (carryover cooking from the shallots). So, the finer the garlic, the faster it can infuse into the oil. If you must mince the garlic by hand, take care to cut the garlic as small as you can.
Greek yogurt: Use full fat Greek yogurt for the best flavor and texture. But if you prefer, low fat Greek yogurt works too.
Serving suggestions: This Greek Yogurt Onion Dip is delicious served with fresh or blanched vegetables (such as carrots, celery, radishes, broccoli, bell peppers), bread (grilled or toasted, optional), pita/naan, crackers or potato chips.
Storage tips: The yogurt dip can be refrigerated for 3 to 4 days. But the crispy shallots and chili garlic oil are best enjoyed fresh. (The shallots will eventually soften in the oil and yogurt. And, oil preparations that use fresh garlic have a short shelf life and should be refrigerated). So, if you're looking to make this dish in advance, we recommend mixing the yogurt base the day before, then making the shallots and chili garlic oil right before serving. If you have any unexpected leftovers, refrigerate and enjoy within 1-2 days (and know that the shallots will soften).