1. Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. 2. Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally. 3. Add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes. 4. Season the onions with pepper, thyme and Worcestershire sauce. 5. Remove from heat and transfer to a plate to "quick-cool.". 6. In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. 7. Stir in the onion mixture until completely combined, add chopped pecans, & add salt only if necessary and adjust your seasonings. 8. Serve at room temperature or chill. 9. Garnish with chives. 10. Pack up chips as-is. 11. Season the veggetable chips with salt and pack up with paper towel to capture excess moisture in plastic food bag. 12. If serving at home, salt vegetables in single layer, let stand 5 minutes then pat dry. 13. Arrange chips and vegetable chips around dip and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
