Easy Greek Yogurt French Onion Dip

Heat olive oil in a large, good-quality nonstick pan on medium heat. Add sliced onion and cook to coat in oil. Cook until onions are soft and deep golden brown, stirring occasionally, about 25 minutes. The trick is to let them sit long enough to brown, but not too long so that they burn. You may need to reduce the heat as they cook.

Once onions are golden, stir in garlic, smoked paprika and a pinch of salt. Reduce heat if needed and cook an additional 5 minutes or so, until garlic begins to brown,

Place the onions into a large bowl and roughly chop them (see note). Add remaining ingredients and stir until well combined. Season to taste with salt and pepper.

Devour immediately!

Notes:
1. You can also dice the onions if you prefer, I just like them nice and chunky.
2. Dip will also be good for 2–3 days covered in the fridge. I recommend letting it come to room temperature before serving, to soften the cream cheese.