Heat olive oil in a large pot and add onions and garlic. Let cook on medium heat for 10 minutes until soft and slightly browned.

Add dissolved onion soup mix and black pepper and let cook for five more minutes or until liquid has cooked itself out. Remove from flame and cool slightly.

Meanwhile, mix cream cheese and sour cream in a large bowl. Add cooked onion mixture and combine very well. I like to smooth the mixture out with a few pulses from an immersion blender.