1 tablespoon extra-virgin olive oil
1 large onion, diced
2 tablespoons water
3/4 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
3/4 cup reduced-fat sour cream
3 ounces reduced-fat cream cheese, at room temperature
Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until starting to color, 5 to 7 minutes. Reduce heat to medium and continue cooking, stirring occasionally, until golden brown, 8 to 10 minutes more. Add water, curry powder, garlic powder and 1/4 teaspoon salt and cook, stirring constantly, until the spices are very fragrant, 30 seconds to 1 minute.
Transfer the onions to a large bowl and let cool for 10 minutes. Whisk in sour cream, cream cheese and the remaining 1/4 teaspoon salt.