The onion takes a bit of time to caramelize, so start on that first. Dice the onion into small pieces. Heat the olive oil in a small saucepan over low heat. Add the diced onion and salt, and stir. Stir frequently, it will take about 30 minutes before the onion reaches a golden color.

Next roast the red pepper. There are two ways to do this. The first is to place the pepper over a gas burner and char the skin of the pepper. Turn the pepper to evenly char the skin, let it cool, and then slice the pepper into 3-4 large pieces, discarding the seeds, steam, and membranes, and peel the skin off. The second way to roast a pepper is to cut the pepper into 3-4 large pieces discarding the seeds, steam, and membranes, then place then on a baking sheet skin facing up, and roast at 500 degrees, until the skin is charred and blistered. Then peel off the skin.

Once you have roasted the pepper and peeled off the skin, finely dice the pepper.

Last, combine the Chobani Greek Yogurt, caramelized onion, roasted red pepper, and dry ranch seasoning. Stir to combine, either serve right away or chill until serving. This can be made a day ahead.