Pour the extra virgin olive oil into a large skillet and saute the onions for about 10-15 minutes on medium heat or until golden brown and caramelized. Turn your stove to medium-low heat if your onions are cooking too fast or starting to burn.
About halfway through cooking add 1/4 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper and stir. Finish cooking the onions and set aside to cool.
In a medium bowl, mix together the plain Greek yogurt, mayonnaise, and the remaining 1/2 tsp of salt.
Add the onions to the yogurt mixture and stir to combine.
Refrigerate before serving. Enjoy!
Notes
For best results, let the onions cool completely before adding them to the mixture, and refrigerate before serving.
Serve with classic potato chips or fresh vegetables like carrots or pepper slices for a healthier option!
Store in the fridge in an airtight container and have leftover dip for the next day!
