Remember that ubiquitous French Onion Dip everyone used to make with a packet of soup mix and a tub of sour cream? Well, one bite of this homemade version with loads of slow-cooked caramelized onions and a tangy non-fat yogurt base, and you'll never go back to the soup mix again. Promise.
Heat the oil in a large heavy-bottomed skillet set over medium-high heat. Add onions and cook for 10 minutes, or until translucent and just starting to colour.
Reduce heat to medium-low and continue cooking for 20-25 minutes, stirring occasionally, until the onions are golden brown and caramelized (if the onions start to burn at any point, add a tablespoon or two of water and continue cooking). Stir in garlic, salt and pepper, and cook for 1-2 minutes, or until garlic is soft and fragrant. Remove from heat and set aside to cool.
In a mixing bowl, stir together yogurt and mayonnaise until smooth. Stir in the cooled onions, lemon juice and Worcestershire. Taste and adjust seasoning as needed.
Transfer to a pretty serving bowl, and cover tightly with plastic wrap. Chill for at least an hour (or up to two days) to allow the flavours to blend together, then serve with chopped vegetables or potato chips for dipping.