In a skillet, heat 1 teaspoon of olive oil over medium heat until shimmering. Add the finely diced large yellow onion and a pinch of salt, stirring frequently. Cook for about 15–20 minutes until caramelized.

In a mixing bowl, combine 1 cup of nonfat plain Greek yogurt, ¼ cup of light mayonnaise, ½ teaspoon of garlic powder, and 1 teaspoon of Worcestershire sauce. Season with black pepper. Stir until smooth.

Once the onions have cooled, fold them into the creamy mixture, adjusting seasoning with salt or pepper to taste.

Cover and chill the dip in the refrigerator for at least 30 minutes to meld the flavors.

Serve the dip in a bowl, garnished with chopped chives or parsley. Enjoy with fresh veggies, baked chips, or whole-grain crackers.