Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6-8 servings
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- sliced almonds
- 1/4 cup butter
- 2 tablespoons olive oil
- 3 onions, chopped
- 4 cloves garlic, minced
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- salt and pepper to taste
- 1/2 teaspoon dried thyme leaves
Transfer to prepared cookie sheet. Using the back of a knife, gently press lines across each 'finger' to form knuckles. Bake for 8-11 minutes until pastry is puffed and light golden brown. Cool completely on cookie sheet. Can be made ahead of time - store in tightly covered container.
For dip, melt butter and olive oil in a large saucepan. Add onion and garlic; cook and stir over medium-low heat until onions caramelize and turn light brown - about 15 to 20 minutes.
Meanwhile, place cream cheese in large bowl. Pour hot onion mixture over cream cheese and beat to combine. Add sour cream, salt and pepper to taste, and thyme leaves. Cover and chill for 2-3 hours until firm.
Spread dip over serving plate. Choose a thicker 'finger' for the thumb and insert into dip at an angle. Choose other 'fingers' for the rest of the hand and arrange in dip to look like a hand coming out of the dip. Serve immediately!