• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 2 medium onions, quartered lengthwise then very thinly sliced
• 2 garlic cloves, finely chopped
• 1 beef bouillon cube
• 1/2 cup water
• fresh ground black pepper
• 1 teaspoon ground thyme
• 2 teaspoons Worcestershire sauce
• 2 cups sour cream
• 8 ounces cream cheese, softened in microwave for 20 seconds on HIGH
• 2 tablespoons chopped chives
• toasted pecans, chopped fine

CHIPS potato chips (Yukon gold chips or some other specialty chips)

• 2 large carrots, peeled & very thinly sliced on an angle
• 1 medium very firm zucchini, very thinly sliced on an angle

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 bouillon 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. Arrange chips and vegetable chips around dip and serve.