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**You can use fat-free cream cheese, sour cream and mayo and this dip becomes only 3 Weight Watcher points per serving!
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In a large bowl mix the mayo, sour cream, cream cheese and garlic powder and set aside.
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The cream cheese will need to be room temperature to mix it in.
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I pop mine in the microwave for about 15 seconds to help it out.
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But do NOT microwave the metal wrapper!
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In a large pot on medium heat, melt butter and olive oil.
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Add all of the sliced onions, salt, pepper, cayenne pepper and brown sugar into the pot.
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Toss to coat the onions evenly.
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Cook the onions until they are nice and caramelized.
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Mine took about 20 minutes.
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(To caramelize, you cook the onions, stirring occasionally, until they shrink down and turn a gold/caramel color.
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Refer to my picture above.)
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Remove the onions onto your cutting board and let them cool for 20-30 minutes.
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Then roughly chop the enormous pile of onions and add them into the cream cheese mixture.
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Stir the dip until the onions are fully incorporated into the mix.
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Cover the dish and refrigerate for at least 1 hour or until ready to eat.
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(If you can, refrigerate overnight.
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The flavors get better with age!)
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**Feel free to add other spices for a completely different flavor of dip.
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Sometimes I add oregano, a bay leaf, celery seed, or onion powder.
