2 teaspoons extra virgin olive oil
1 medium onion, sliced thin
1/3 cup sour cream
1/3 cup 2% Greek yogurt
Salt and freshly ground pepper, to taste
Heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 10 minutes. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes. Transfer onions, Stir, scraping up any browned bits at bottom of the pot, to a bowl and let cool for 10 minutes.
Add onions, sour cream and yogurt to the bowl of a food processor and pulse until well mixed and the onions are mostly, but not completely chopped. You can alternately chopped the onions very fine by hand and fold all the ingredients together with a rubber spatula. May be stored in an airtight container for up to two days.