Ingredients
Scale
- 2 teaspoons olive oil
- 4 cups chopped onion (about 2 large onions)
- 3/4 teaspoon chopped fresh thyme
- 1/2 cup light sour cream
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 1/3 cup reduced-fat mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1/4 teaspoon Worcestershire sauce
Instructions
- 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. Serve immediately.
Notes
Storage Instructions
Allow leftover dip to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3–4 days.
Reheating Instructions
Oven (Best Method):
Reheat at 350°F (175°C), covered loosely with foil, for 15–20 minutes or until warmed through.
Microwave:
Reheat in short 30–45 second intervals, stirring between each, until hot.
Tip: Stir well before reheating to restore creaminess.
- Prep Time: :10
- Cook Time: :20
- Category: Appetizer