Onion Dip with Chives

Skip the prefab dips in the market; this cooked Vidalia dip is beyond better. The onions are subdued to begin with; cooking them concentrates their sugars for extra sweetness.

1 Tbsp. extra-virgin olive oil
2 Vidalia onions, finely chopped (1 lb total)
sea salt
black pepper, freshly cracked
1 cup sour cream
2 oz cream cheese, room temperature
1½ tsp. white wine vinegar
¼ cup fresh chives, finely chopped

To Serve:
potato chips

In a large skillet, heat oil over medium. Add onions; season with salt and pepper.

Cook, stirring frequently, until golden brown, 12-15 minutes.

Let cool to room temperature.

In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days.

Serve with chips.

Makes 2 cups.