Ingredients Jump to Instructions ↓

  1. 1 tablespoons extra-virgin olive oil, a turn of the pan

  2. 1 tablespoon butter

  3. 2 medium onions , quartered lengthwise then very thinly sliced

  4. 2 cloves garlic , finely chopped

  5. 1 cube beef bouillon

  6. 1/2 cup water

  7. Black pepper

  8. 1 teaspoon ground thyme,

  9. 1/3 palm full

  10. 2 teaspoons Worcestershire sauce, eyeball it

  11. 2 cups sour cream

  12. 8 ounces cream cheese , softened in microwave for 20 seconds on high

  13. Pinch salt, optional

  14. 2 tablespoons chopped chives ,

  15. 5 to 6 blades

  16. 2 sacks chips (recommended: Onion and Garlic flavor Terra brand Yukon gold chips or other specialty chips of choice)

  17. 2 large carrots , peeled then very thinly sliced on a heavy angle

  18. 1 very firm medium sized zucchini , very thinly sliced on a heavy angle

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


Send feedback