Sautee the thinly sliced onions in olive oil until they are brown and sweetly caramelized. Add salt and pepper while cooking. Set aside to cool.

Combine the softened cream cheese and sour cream in a bowl. Stir in the cooled onions, as many sliced pimentos as you like, the steak seasoning blend, the lapsang souchong tea, and salt and pepper to taste.

Refrigerate for about an hour for the flavors to combine.

Some variations:

For a more vinegary taste and looser consistency, add a splash of the pickling liquid from the jar of pimentos.

For a smoother consistency, add extra sour cream and blend the entire mixture in the food processor. You may need to add the pimentos after blending for a better looking dip.

This recipe is very forgiving. Feel free to add extra seasonings or whatever you have on hand. I have found it delicious with Neufchatel cheese instead of cream cheese, as well as many other flavors, including Italian seasoning blend, fresh chopped parsley, roasted red peppers, capers, etc. Be creative and enjoy!