Laced with caramelized onions, this fresh-tasting dip will disappear quickly at parties and on picnics. A touch of cayenne adds a spicy kick.
- 1 tablespoons extra-virgin olive oil, a turn of the pan
- 1 tablespoon butter
- 2 medium onions, quartered lengthwise then very thinly sliced
- 2 cloves garlic, finely chopped
- 1 cube beef bouillon
- 1/2 cup water
- Black pepper
- 1 teaspoon ground thyme, 1/3 palm full
- 2 teaspoons Worcestershire sauce, eyeball it
- 2 cups sour cream
- 8 ounces cream cheese, softened in microwave for 20 seconds on high
- Pinch salt, optional
- 2 tablespoons chopped chives, 5 to 6 blades
- 2 sacks chips (recommended: Onion and Garlic flavor Terra brand Yukon gold chips or other specialty chips of choice)
- 2 large carrots, peeled then very thinly sliced on a heavy angle
- 1 very firm medium sized zucchini, very thinly sliced on a heavy angle
- Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil then add onions and garlic cook 10 minutes, stirring occasionally. Add bouillon cube to the pan with 1/2 cup water and cook until it “melts” coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme and Worcestershire sauce. Remove from heat and transfer to a plate to quick-cool a bit.
- In a medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add salt if necessary and adjust your seasonings. Serve at room temperature or chill. Garnish with chives.
- Pack up chips as-is. Season the veggie chips with salt and pack up with a paper towel to capture excess moisture in a plastic food bag. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. Arrange chips and vegetable chips around dip and serve.