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1 Tbsp extra virgin olive oil

2 sweet onions, finely chopped

Sea salt and freshly ground pepper

1 cup sour cream

2oz cream cheese, room temperature

1 1/2 tsp white-wine vinegar

1/4 cup chives, finely chopped

  1. In a large skillet, heat oil over medium.  Add onions, season with salt and pepper, and cook, stirring frequently, until golden brown, about 12- 15 minutes.  Remove from heat and let cool completely.
  2. In a medium bowl, mix onions, sour cream, cream cheese, vinegar, and chives until thoroughly combined, then season with salt and pepper.  Before serving, refrigerate dip for at least 1 hour, or cover and refrigerate up to 2 days.  Best served with Cracked Pepper Croccantini.
Original recipe found at marthastewart.com
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