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My favorite dip with thick, ridged chips, or fresh potato latkes!
2 tablespoons Bartenura Extra-Virgin Olive Oil
1 extra-large Vidalia onion or 2 regular, cut in slices
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon onion soup mix (no added msg) dissolved in 1/2 cup hot water
1/4 teaspoon freshly ground Gefen Black Pepper
8 ounces whipped cream cheese
2 cups sour cream (light sour cream also works)
Heat olive oil in a large pot and add onions and garlic. Let cook on medium heat for 10 minutes until soft and slightly browned.
Add dissolved onion soup mix and black pepper and let cook for five more minutes or until liquid has cooked itself out. Remove from flame and cool slightly.
Meanwhile, mix cream cheese and sour cream in a large bowl. Add cooked onion mixture and combine very well. I like to smooth the mixture out with a few pulses from an immersion blender.
Yields 4 cups.
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