French Onion Dip with Greek Yogurt

Instructions:

1. Heat the olive oil over medium low heat in a large non stick skillet or stainless steel pan. Note: Don't let the oil smoke, or the onions will taste bitter.
2. Add the sliced onions and salt, stirring occasionally. Cook for 20–30 minutes until the onions are mahogany colored and jammy.
3. Add a tablespoon of water if the onions begin to stick to the pan to scrape up those brown bits.
4. Transfer the caramelized onions to a plate. Let them cool to room temperature. Note: Adding hot onions to yogurt will make the dip runny.
5. Pour the plain non fat Greek yogurt into a medium mixing bowl.
6. Whisk in the Worcestershire sauce, garlic powder, and cracked black pepper until smooth.
7. Fold in the cooled caramelized onions using a spatula.
8. Stir in the finely chopped fresh chives until the mixture is evenly marbled.