2 large yellow onions, small diced
2 tbsp olive oil
2 tbsp water
1 17-oz container Greek yogurt, whole or 2% for best flavor and texture
1 16-oz container reduced fat sour cream
1 tsp garlic salt (additional to taste)
1/4 tsp black pepper
Heat the oil over medium-low heat in a large non-stick pan. Add the onion and saute for about 30 minutes, stirring frequently and adding the water later during the cooking process if and when onions seem a bit dry. You want the onions to be VERY soft and translucent, but not quite to the caramelized stage.
After onions are cooked, let cool completely.
Mix together the Greek yogurt and sour cream in a large bowl. Add the cooled onions, the garlic salt and the pepper. Combine well and place in the fridge for an hour to let the flavors develop.
Serve with ruffly chips and veggies!
active time: 30 minutes
total time: 2 hours