After the spiced almonds, I put out a couple of dips in order to pacify the crowd while cocktails were poured and guests filtered in. This one was by far the most successful dish of the night, which is shocking considering how easy it is. In order to save time, I caramelized the onions earlier in the day (adding a couple of tablespoons of butter to the pan), and then I refrigerated them and reheated them quickly when I was ready to serve the dip.
The thyme gives this dish a lovely “something extra,” and the Tabasco and Worcestershire serve to counteract the sweetness of the onions. You could certainly use full-fat dairy products if you have an aversion to anything “light,” but I assure you that the dip was wonderfully rich and creamy, even though the recipe came from Cooking Light magazine. I served it with slices of crusty French bread, and it was the first bowl to empty (and pretty quickly at that – thus the lack of a photo). I highly recommend this dish for your next get-together. And if you’re somehow lucky enough to have leftovers, it would be great as a bagel spread or sandwich dressing!
Heat oil in a large nonstick skillet over medium-high heat, swirling to coat pan. Add chopped onion and thyme to pan; sauté 10 minutes or until golden brown. Reduce heat to low; cook 20 minutes or until onions are deep golden brown, stirring occasionally. Remove onion mixture from heat. Add sour cream and the remaining ingredients, stirring until blended and cheese melts.