Caramelize the onions. Add the olive oil to a cast iron skillet or stainless steel sauté pan. Cook the onions over medium heat until fragrant and caramelized. Once caramelized, deglaze the pan with 2 tablespoons of vegetable broth, water or white wine. Remove from the heat. Let cool.

Make the dip. Combine the caramelized onions with the remaining ingredients in a bowl. Stir to combine. Serve with your favorite fresh crunchy vegetables or beet, carrot or sweet potato chips.

This recipe doubles easily.