Heat canola oil and butter in a skillet until butter melts. Once melted, add in onions, jalapenos and garlic. Cook, stirring often, until onions and jalapenos have caramelized, about 20 minutes. Be careful not to let the garlic burn or the dip will be bitter.

Remove the caramelized onion mixture from the pan and allow to cool.

While cooling, mix together the mayonnaise, sour cream, cream cheese and Worcestershire sauce. Once the onions/jalapenos have cooled stir them into the mayonnaise mixture. Cover and refrigerate for at least 30 minutes to let flavors meld. Taste and add salt if needed. Serve.