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Smoky Lapsang Dip

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This easy dip is a great starter to any meal. It is best served with salty, crunchy corn chips alongside an ice cold beer.

Prep Time: 15 minutes prep time, 10 minutes cooking time, 1 hour refrigeration.
Serving Size: 4-6

Ingredients

4 onions, thinly sliced
olive oil, as needed
1 block cream cheese softened to room temperature
1 cup sour cream
2 Tbs. jarred, sliced pimentoes, or more to taste
1 tsp. Montreal steak seasoning blend
1 Tbs. Lapsang Souchong tea, slightly crumbled with your fingertips
salt and pepper, to taste

Directions
1. Saute the thinly sliced onions in olive oil until they are deep brown and sweetly caramelized. Add salt and pepper while cooking to season the onions.

2. Put to the side and let them cool.

3. Combine the softenend cream cheese and sour cream in a bowl. Stir in the cooled onions, as many sliced pimentoes as you would enjoy, the steak seasoning blend, the Lapsang Souchong tea, and salt and pepper to taste. Refrigerate for about an hour for the flavors to combine.

Some variations:

1. For a more vinegary taste and looser consistency, add a splash of the pickling liquid from the jar of pimentoes.

2. For a smoother consistency, add extra sour cream and blend the entire mixture in the food processor. You may need to add the pimentoes after blending for a better looking dip.

3. This recipe is very informal. Feel free to add extra seasonings or whatever you have on hand. I have found it delicious with the addition of many other flavors including: Italian seasoning blend, fresh chopped parsley, neufchatel cheese (when I did not have any cream cheese on hand), roasted red peppers, capers, etc. Be creative and enjoy!