white pepper (black is an ok substitute but will obviously give the dip black specks)
Peel and cut to medium dice 1 or 2 onions* to fill two cups.
Set Neufchatel Cheese out to soften.
*Choose your favorite onion, I have tried white only and another time white with a small amount of green onions. I am experimenting with all of the onions and combinations. I will post comments on the results of the experiments I like.
Heat Olive oil in a large skillet over medium heat
(if using a nonstick pan omit oil)
Cook onion with a pinch of kosher salt until they get a very well-done golden brown, stir constantly.
The longer you take the better the results, high temperatures will burn the onion and scald the oil, so keep burner around 7 (medium to medium high).
Let onion cool.
While the onion is cooling.
Place light sour cream and Neufchatel cheese in medium bowl and mix with electric beaters until mostly smooth. (I have always had several small lumps of cream cheese left but they blend in as you stir in the other ingredients by hand.)
Add 1 teaspoon Kosher Salt and 1/2 teaspoon each of white pepper and garlic powder.
When the browned onions are completely cooled, add them to sour cream and cheese mixture and combine completely with a spoon or spatula.
Cover tightly and refrigerate to let the flavors set for 4 to 6 hours; overnight is even better.