2 small yellow onions, finely chopped (total of 2 Cups when Chopped)
8 Ounces sour cream
8 Ounces Cream Cheese, room temperature
2 Ounces Colby Jack cheese, shredded
1 1/2 teaspoons white-wine vinegar
1 Tbsp Smoked Paprika
½ Tsp each white, black and cayenne peppers, salt and Gumbo Filé
In a large skillet, heat oil over medium-high. Add onions. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Put in refrigerator to cool while completing the next step.
In a medium bowl combine sour cream, cream cheese, and vinegar using mixer on medium speed. Add in remaining ingredients, except onions, mix well on medium.
Add in onions, mix well. Cover and refrigerate until ready to use.
Serve with crackers.
Thanks to Melissa Baldan-Carpenter