Chop the onion into thin strips, about ½ inch thick. Add to a skillet with 2 tablespoon of olive oil and heat over medium-low heat. Stir occasionally to prevent burning. Continue to cook until the onions are translucent and soft which will take about 15 - 20 minutes. They will then quickly turn a golden caramel color. Once this happens, remove the skillet from the heat and allow the onions to cool while you prepare the rest of the dip.

Add the goat cheese and greek yogurt to a food processor and blend until well mixed. It will be pretty thick at this point.

Scrape down the sides and then turn the processor back on and add the almond milk, the remaining 2 tablespoon olive oil, garlic powder, sea salt, and pepper through the nozzle. Blend until the blade is running smoothly and the mixture is nice and creamy.

Then add 2 tablespoon of honey to the mixture and pulse a few times to distribute. Don’t blend or over mix, you want the honey to just be gently folded into the cheese.