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Serving Size: about 2 Cups

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 large yellow onions - peeled, cut in half and sliced thinly
salt & white pepper, to taste
1/4 cup dry white wine or chicken broth
dash of hot sauce
1/2 cup sour cream
1/2 cup mayonnaise
4 ounces whipped cream cheese
chopped green onions, for garnish

1. Heat the oil and butter in a Command Performance Gold sauté pan over medium heat. Add the onions and sauté, stirring often over medium heat for about 10 minutes.



2. Season the onions with salt and pepper and reduce the heat to low. Cook 20 minutes more or until the onions are golden brown and caramelized.



3. Increase the heat to medium and add the wine to deglaze.



4. Scrape up any bits from the bottom of the pan, then remove the pan from the heat and let the onions cool to room temperature.



5. In a large mixing bowl, whip together the sour cream, mayonnaise and cream cheese until smooth. Add the cooled, caramelized onions and mix to blend well.



6. Add the hot sauce and adjust the seasonings. Garnish with a sprinkling of green onions and serve immediately with chips, or refrigerate until ready to serve.



7. After refrigerating, stir well and allow the dip to come to room temperature before serving.