1/2CupReduced-fat cream cheese,softened to room temperature
Heat the olive oil up in a large, good-quality non stick pan on medium heat. Add in the sliced onion and cook to coat in the oil.
Cook until the onions are soft and deep golden brown, stirring occasionally, about 25 minutes. The trick is to let them sit long enough to brown, but not too long so that they burn. You may need to reduce the heat as they cook.
Once the onions are golden, stir in the garlic, smoked paprika and a pinch of salt. Reduce the heat if needed and cook an additional 5 minutes or so, until the garlic begins to brown,
Place the onions into a large bowl and roughly chop them.* Add in the remaining ingredients and stir until well combined. Season to taste with salt and pepper.
DEVOUR immediately! **
*You can also dice the onions if you prefer, I just like them nice and chunky~** Dip will also be good 2-3 days covered in the fridge. I would recommend letting it come to room temperature before serving though, to soften the cream cheese.