Smoky Lapsang Dip
This easy dip is a great starter to any meal. Delicious with corn chips and an ice-cold beer. Prep time: 15 min. Cook time: 10 min. Chill time: 1 hour1 h 25 m 2
- 4 onions, thinly sliced
- olive oil, as needed
- 1 8-oz. block cream cheese, softened
- 1 c. sour cream
- 2 tbsp. jarred, sliced pimentos, or more to taste
- 1 tsp. Montreal steak seasoning blend
- 1 tbsp. lapsang souchong tea, slightly crumbled
- salt and pepper to taste
Sautee the thinly sliced onions in olive oil until they are brown and sweetly caramelized. Add salt and pepper while cooking. Set aside to cool.
Combine the softened cream cheese and sour cream in a bowl. Stir in the cooled onions, as many sliced pimentos as you like, the steak seasoning blend, the lapsang souchong tea, and salt and pepper to taste.
Refrigerate for about an hour for the flavors to combine.
For a more vinegary taste and looser consistency, add a splash of the pickling liquid from the jar of pimentos.
For a smoother consistency, add extra sour cream and blend the entire mixture in the food processor. You may need to add the pimentos after blending for a better looking dip.
This recipe is very forgiving. Feel free to add extra seasonings or whatever you have on hand. I have found it delicious with Neufchatel cheese instead of cream cheese, as well as many other flavors, including Italian seasoning blend, fresh chopped parsley, roasted red peppers, capers, etc. Be creative and enjoy!