Caramelized Onion Dip

In a large skillet, heat the oil over medium-high heat. Stir in the onions and salt. Cook for 10 minutes, stirring occasionally, until softened and beginning to turn brown. Reduce the heat to medium and cook for about 20 minutes more, stirring often, until the onions are deep brown and caramelized. Stir in the thyme. Then stir in the vinegar and cook for about 30 seconds more, stirring, until the vinegar cooks away. Remove from the heat and let cool completely.

Put the cream cheese in a medium mixing bowl. Use the back of a wooden spoon to mix the cream cheese until creamy and fluffy. Whisk in ¼ cup of the sour cream until evenly incorporated with the cream cheese and without lumps, then whisk in the remaining sour cream. Add the caramelized onions and stir until well incorporated. Refrigerate the dip for 1 hour to let it set up.

Before serving, give the dip a stir. Then taste for salt - you
may want to add a little more. Scrape the dip into a serving bowl.

Using scissors, snip the chives into small pieces over the top and add a few turns of pepper. Serve with our Za’atar and/or Sea Salt pita chips.