1 3/4 cups chopped onions (sweet yellow onions are best)
3/4 teaspoon kosher salt, divided
1 cup sour cream
1 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
Heat the oil in a large skillet over medium heat; add the onions and 1/4 teaspoon of kosher salt. Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes. Remove the onions from the heat and cool.
Mix together the sour cream, mayonnaise, garlic powder, white pepper, and remaining kosher salt. Stir in the onions when they are cool. Cover and refrigerate the dip for at least 2 hours before serving.
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