1tablespoonfresh minced chivesplus some for garnish
Melt butter in a large skillet over medium-high heat. Add onions and cook for 3-4 minutes, then turn the heat to medium-low. Cook for 20-25 minutes, stirring occasionally. The onions should be soft and golden brown. Stir in the minced garlic and cook for another minute or two. Remove the pan from the heat and let cool for 15-20 minutes.
In a large bowl, stir together sour cream, mayonnaise, salt, onion powder, black pepper, Worcestershire and lemon juice. Stir in the cooled onions until well incorporated. Finally, stir in fresh minced chives.
Serve chilled. Garnish with fresh chopped chives and serve with your favorite potato chips.
Store in an airtight container in the refrigerator for at least 1 hour or up to 2 days.
Makes about 4 cups. Nutritional information is approximate.Cover tightly with an airtight lid and keep leftovers in the refrigerator for up to 3-4 days.Make up to a day in advance and store it in the fridge until ready to serve.