Bowl of Creamy Caramelized Onion Greek Yogurt Dip
  • Easy
  • 30 Minutes
  • Serves 2

Nutrition Per Serving

  • Calories: 58 Cal
  • Fat: 2.4g (0.3g Saturated Fat)
  • Carbohydrates: 5.6g
  • Fiber: 0.8g
  • Sugar: 3.4g
  • Protein: 4.2g

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  • 1 medium sweet potatoes, cooked, peeled and diced into 1/2 inch pieces (this can be done a day or two in advance)
  • 1/2 medium yellow onion, diced (about 1 cup)
  • 1 Tbsp olive or avocado oil
  • 2 cloves garlic, minced (about 2 tsp.)
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp cinnamon
  • 1 1/2 - 1 tsp chipotle powder or 2 Tbsp pureed chipotle chilies in adobo, minced
  • 1 Tbsp dark cocoa powder
  • 2 tsp dried epazote or oregano leaves
  • 1 each 15 ounce cans of diced organic tomatoes (not drained)
  • 1 each 15 ounce cans of black beans, drained
  • 1 tsp sea salt or to taste
  • 1 tsp black pepper
  • 1 tsp apple cider vinegar
  • 1 Tbsp real maple syrup (optional)
  • 1/4 tsp liquid smoke (optional)
  • Garnishes: chopped cilantro, sliced green onion, Greek yogurt, non-dairy sour cream


    In a large saute pan, heat one tablespoon of cooking oil over high heat. Add the onions and stir for 5-10 seconds. Leave the pan alone for about 1-2 minutes, or until the onions are starting to brown. When some of the onions are dark brown, add 1 Tbsp of water to stop the burning process. Let the water evaporate and stir the onions in order to get a uniform color on all the onions. Repeat this process 3-4 times. Finally, add in the balsamic or sherry vinegar and let it reduce until there isn’t any more liquid at the bottom of the pan. Cool the onions. These can be made up to 3 weeks ahead of time and stored in the refrigerator.
    In a medium-size bowl, combine all of the other ingredients except the chives. Add in the cooled caramelized onions. Transfer to a serving bowl and garnish with the chives.