Onion and Mushroom Dip

2 tsp vegetable oil
2 onions, chopped
3 c mushrooms, quartered
2 cloves garlic, minced
1/4 c chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
1 1/4 c light sour cream
1/3 c light mayonnaise
1/4 c chopped fresh chives

In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes.
Meanwhile, in food processor or using knife, finely chop mushrooms. Add to pan along with garlic, parsley, salt and pepper. Increase heat to medium high; saute until no liquid remains, 8-10 minutes. Scrape into bowl; let cool.
Stir in sour cream, mayonnaise and half the chives; transfer to serving bowl. (Make ahead: cover and refridgerate for upto 3 days.) Srinkle with remaining chives.
Makes about 2 cups.
Source: Canadian Living 2002