For the Onions:

1. In a large skillet, cook the bacon over medium heat until it is crisp and rendered. Remove with a slotted spoon and set aside.
2. To the bacon drippings, add a drizzle of olive oil. Add the sliced onions and cook, stirring frequently, for 5 minutes or until they are beginning to soften.
3. Add in the garlic and brown sugar and stir to combine. Season with salt and pepper. Reduce the heat to low and cook, stirring frequently, for 15-20 minutes or until everything is caramelized, soft, and golden brown.
4. Set aside to cool slightly.

For the Dip:

1. Preheat the oven to 400°F and spray a baking dish with nonstick cooking spray.
2. In a large bowl, mix together the cream cheese, mayo, yogurt, Worcestershire, mustard, and half the parmesan cheese.
3. Fold in the onions and half the bacon. Season, to taste, with salt and pepper.
4. Spread the mixture evenly in the prepared baking dish and top with the reserved parmesan cheese and bacon.
5. Bake for 15 minutes, or until everything is hot and bubbly. If desired, broil the top for a minute to get a golden brown crust.
6. Remove the dish from the oven and garnish with the fresh chives. Serve hot with grilled bread.