I think the greatest part of the recent food, and food blogging, movement is remembering how good things can be. There are so many foods that we’re just used to buying premade, we had no idea that: 1. We could make them at home, and 2. They could taste 100x’s better than we ever thought. That was true with the marshmallows I made at Christmas, and it’s definitely true with this dip. I found this recipe on Chaos in the Kitchen and knew immediately that it would need to be featured on the menu for Jim’s 30th birthday. I didn’t change much, except for the addition of dried thyme, as I thought it would really well with the flavor of the onions, and I was right.
- 1 Tbsp Olive oil
- 1 Tbsp Butter
- 2 Large Onions, chopped
- 2 Cloves Garlic, minced
- 1 tsp Thyme
- 1 tsp Beef Soup Base
- ½ cup water
- 2 tsp Worcestershire Sauce
- 16 oz Sour Cream, I used low fat
- 3 oz Cream Cheese, I used 1/3 less fat, softened
- Heat butter and oil in a medium saucepan over medium heat.
- Cook onions and garlic until soft and browned. This will take about 20 to 30 minutes. I usually set a timer, and stir every 5 to 8 minutes.
- Add beef base and water and continue to cook until mixture is combined.
- Season with worcestershire sauce, thyme, and salt and pepper to taste. Can be made in advance, cool and refrigerate onion mixture until ready to use.
- Using a hand held mixer (if necessary), combine sour cream, cream cheese, and onion mixture. If you want your dip a little smoother, run a hand blender through it prior to chilling, but be sure to leave some onion bits.
- Chill dip at least 30 minutes or up to several days. Taste and adjust seasonings as desired before serving.