Yields about 2 1/4 cups of dip.
This dip is good right after making it, but we recommend letting it sit in the fridge a bit to settle the flavors - it just gets better!
2 Tbs. Extra virgin Olive Oil
1 large Spanish or 2 large yellow onions (about 1 pound total), finely diced
Kosher salt and freshly ground black pepper
8 oz. cream cheese
6 Tbs. sour cream
1 scant Tbs. fresh thyme leaves, chopped, or 1 1/2 tsp. dried
Potato chip, crackers, or toasted pita chips for serving
Heat the oil in a large skillet over medium-high heat.
Add the onion, season with 1/2 tsp. salt, and saute, stirring often, until the onion softens completely and
starts to brown, about 9 minutes.
Transfer to a food processor and add the cream cheese, sour cream, thyme, and cayenne.
Pulse until the mixture is well combined.
Season with salt and pepper to taste.
Refrigerate until ready to serve.
Cooking notes from us:
We used a non-stick pan, so only used a drop of oil.
Cooking onions longer should make it sweeter, but isn't really needed.
After sitting a day the dip was still really good, but could maybe have used a little more salt.
Enjoy! This might be a good recipe to double!