Ingredients

• 3 cloves garlic, smashed
• 1 pound Idiazábal cheese, cut into 1-inch cubes
• 1 tablespoon whole black peppercorns
• 3 sprigs fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• Extra virgin olive oil

Directions

Step 1

Place the garlic, cheese, peppercorns, rosemary, thyme, and bay leaf in a bowl or lidded wide-mouthed jar.

Step 2

Pour enough olive oil over the cheese and other ingredients to submerge them.

Step 3

Cover and leave at room temperature for several hours or overnight.

Step 4

Spear the cheese on toothpicks and serve on a plate or platter.

Ingredients

• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 5 pounds Spanish onions, peeled and diced
• 8 ounces cream cheese, at room temperature
• 16 ounces sour cream
• Zest and juice of one lemon
• 1 small bunch chives, minced
• 4 tablespoons olive oil, plus more for drizzling
• Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

In a large pot or skillet, warm the 4 tablespoons of olive oil over medium-low heat. Add the onions and cook them until they’re very soft and golden brown, stirring as needed, 45 minutes to 1 hour. Cool the onions to room temperature.

Step 2

Place the onions, cream cheese, sour cream, and half the lemon juice and zest in the bowl of a food processor. Process until well combined. Season with salt and pepper. If desired, add more lemon zest and juice. Fold in most of the chives. Scrape the dip into a serving bowl and mound attractively. Drizzle with additional olive oil and sprinkle with the remaining chives. Serve with vegetables, crackers, potato chips, or crostini.