Add onions and cook, stirring occasionally, until starting to soften, about 4 minutes.
Add 1/8 teaspoon salt and reduce heat to medium-low.
Remove from heat and set aside to cool completely, about 20 minutes.
Photo:Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Meanwhile, whisk yogurt, sour cream and cream cheese together in a medium bowl until very smooth.
Whisk in Worcestershire, garlic powder, granulated onion, vinegar and the remaining 1/4 teaspoon salt.
Stir the cooled onions into the yogurt mixture until incorporated.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Refrigerate until cold, about 1 hour.
To serve, transfer the dip to a serving bowl and serve with desired dippers.
To make ahead
Cover and refrigerate for up to 3 days.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.