1. Melt 1 tablespoon of the butter with the olive oil in a large skillet over medium-low heat.

2. Add the sliced onions, kosher salt, and granulated sugar, then stir to coat everything in the fat.

3. Cook the onions, stirring every few minutes, until they become deep golden brown and very soft, 30 to 40 minutes. If the pan looks dry or the onions start to stick, add a splash of water and keep cooking.

4. Stir in the remaining 1 tablespoon butter and the minced garlic during the last 1 to 2 minutes of cooking, just until the garlic is fragrant.

5. Transfer the onions and garlic to a plate or shallow bowl and let them cool completely to room temperature.

6. In a mixing bowl, beat the softened cream cheese until smooth and fluffy.

7. Add the sour cream, mayonnaise, Worcestershire sauce, onion powder, and black pepper, and mix until the base is creamy and well combined.

8. Chop the cooled caramelized onions into smaller pieces if desired for a chunkier but scoopable texture.

9. Fold the onions and 2 tablespoons chopped chives into the creamy mixture until evenly distributed.

10. Taste and adjust seasoning with a little extra salt or pepper if needed.

11. Cover the bowl and refrigerate the dip for at least 1 hour, or up to 24 hours, to let the flavors meld and the texture thicken.

12. When ready to serve, give the dip a quick stir, transfer it to a serving bowl, and garnish with extra chives and a grind of black pepper.