In a skillet, heat oil over medium-high heat; add onions and sauté 6-8 minutes, stirring often, until caramelized and golden brown. Remove from heat and keep warm.
For each serving: Split each of the hot baked potatoes and top each with 2 Tbsp. Oikos Cucumber Dill Dip and spoon 1/4 cup hot caramelized onions over top. Place 3 oz. slivered, hot beef on top and garnish with a sprinkling of chives.