• 2 tsp J.Olive Co. Extra Virgin Olive Oil
  • 4 cups chopped onion (about 2 large onions)
  • 1 cup sour cream
  • 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
  • 1/3 cup (3 ounces) cream cheese
  • 1 tsp Worcestershire sauce
  • Heat garlic oil in a large nonstick skillet over medium-high heat, swirling to coat pan.
  • Add chopped onion 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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