2 Tablespoons olive oil
1 1/2 cups sour cream
3/4 cup Mayo
1 1/2 cups Vidalia onions, finely diced
1 clove garlic, minced, or more to taste
Salt and pepper to taste
Caramelize the onions in the olive oil.
They should be nice and brown.
Add the garlic just before you remove the onions from the heat.
Set aside and let cool thoroughly.
Combine remaining ingredients with the cooled onions, salt and pepper to taste (I like a lot of pepper).
Refrigerate for several hours, at least 2 is good, the longer the better!
Serve cold with potato chips, topped sprinkled with green onions and diced red pepper.
This dip has a very delicate flavor, so beware of adding strongly flavored additions like beef broth crystals -- they are not needed.