Serve with hearty crackers or slices of French bread.
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
How to Make It
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.
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