Caramelized Onion Dip

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat okay)
3/4 cup Greek yogurt (low-fat okay)
3 teaspoons dehydrated onion powder/granulates
Very scant 1/2 teaspoon salt

In a large heavy-bottom skillet over medium heat sauté the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wooden or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes. Set aside and let cool.

Meanwhile, whisk together the sour cream, yogurt, onion powder and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. Serve at room temperature.

Makes about 2 cups.