1. In large nonstick skillet heat oil. Stir in onion and salt. Cook, stirring frequently, over medium heat for 14 to 18 minutes or until onion turns light brown. Remove from heat. Transfer to small bowl. Let stand for 30 minutes at room temperature.
2. Stir in sour cream, mayonnaise, dillweed and garlic powder. Cover and refrigerate at least 2 hours. Garnish with fresh dill (if desired). Serve with SUNSHINE CHEEZ-IT Big snack crackers.