1 tablespoon Extra Virgin Olive Oil
1 tablespoon Butter
2 medium Onions, Quartered and 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 15-20 seconds
2 tablespoons Chopped Chives
Toasted Pecans, Chopped Fine

Place a medium skillet over medium to medium high heat and add the extra-virgin olive oil and the butter. Melt butter into oil, then add onions and garlic, cook 10 minutes, stirring occasionally. Add bouillion cube to the pan with 1/2 cup water and cook until it "melts" and coats onions, stirring frequently, 3 minutes. Season the onions with pepper, thyme, and Worcestershire sauce.

Remove from heat and transfer to a plate to "quick-cool.".

In medium bowl, mix together the sour cream and softened creamed cheese using a rubber spatula. Stir in the onion mixture until completely combined, add chopped pecans, add salt if necessary.

Serve at room temperature or chill.

Garnish with chives.

Serve with chips, and favorite sliced veggies.