Hi Robin:-) Here are two recipes for you to try. I imagine that both recipes would benefit from an overnight stay, tightly covered, in the refrigerator.

CARAMELIZED ONION DIP
Source: Juan-Carlos Cruz
Yield: 1 1/2 cups

1 tablespoon canola oil
1/2 sweet onion, finely chopped
1 tablespoon balsamic vinegar
1 cup low-fat sour cream
1 teaspoon garlic powder
1 teaspoon seasoning salt
Baked potato chips, for serving

Heat a heavy nonstick saute pan over medium heat. Add the canola oil and the onions. Stir until onions are coated with the oil. Stop stirring the onions and allow to sit until caramelization begins. Once the onions start to turn brown, stir only when necessary to prevent burning.

Once onions are caramelized (they'll be brown and sweet), add the balsamic vinegar and continue to saute until balsamic vinegar is nearly dry.

Mix the caramelized onions with the sour cream, garlic powder and seasoning salt. Mix completely and pour into a small bowl. Place in refrigerator to allow the flavors to mellow for 30 minutes. Serve with baked potato chips.

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ONION DIP FROM SCRATCH
Source: Alton Brown (People who reviewed this recipe said to increase the amount of onions called for.)

2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes.

Remove from heat and set aside to cool.

Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.