1. in a large skillet over medium-low heat melt the butter with the olive oil.
2. Add the chopped onions and the sugar and the sea salt.
3. Stirring often, cook the onions until they have started to caramelize and turn a deep golden brown. It should take 10 to 15 minutes or a little longer. You want to cook them slow to really caramelize them and bring out the sweetness it will be worth it.
4. Add the sliced green onions and cook briefly, about 30 seconds more.
5. Pull off the heat and let cool.
6. In a small to 3 cup or larger bowl, combine the sour cream, mayonnaise, Greek yogurt, Worcestershire Sauce, onion powder, garlic powder, and the Gochujang chili paste.
7. Stir in the caramelized onion mixture.
8. Taste the dip and adjust with salt and a nice grinding of pepper. If you don’t have a grinder, use about a ¼ teaspoon of pepper. You probably won’t need more than a pinch of salt.
9. Let the dip chill for at least 1 hour. The flavors will improve even more if you let it sit for several hours or overnight.
10. When ready to serve, garnish with the sliced green onions. Serve with your favorite chips or veggies.

This dip is also fantastic as a spread on sandwiches.