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Heat olive oil in a large skillet and add onion. Season with salt and pepper and cook, stirring occasionally, until onion is tender. Remove from heat and cool for 5 minutes.
Place cream cheese in the processor with onions, sour cream and thyme. Process until smooth. More cream may be added if necessary.
Transfer to a small bowl or ramekins and refrigerate until ready to serve.
Serve with toasted Pita bread triangles.
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