In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onion and a pinch of sea salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are caramelized and golden brown. Add the minced garlic during the last 2 minutes of cooking.
In a mixing bowl, combine the plain Greek yogurt, reduced-fat cream cheese, smoked paprika, and black pepper. Mix until smooth and creamy.
Once the onions have cooled slightly, fold them into the yogurt mixture. Taste and adjust seasoning with additional sea salt and black pepper if necessary.
Refrigerate the dip for at least 30 minutes to allow the flavors to meld. Serve chilled in a beautiful bowl with your favorite dippers.
