• Heat olive oil and butter in a large skillet over medium until butter is melted.
• Add onions and saute, stirring often until golden brown and caramelized, about 30-35 minutes. Add garlic and thyme when onions are browned and cook for an additional minute.
• Cool to room temperature.
• Meanwhile, combine sour cream, cream cheese, mayonnaise, Worcestershire Sauce (if using), salt and pepper.
• Fold onion mixture into the sour cream/cream cheese/mayonnaise mixture. Fold in chopped chives.
• Garnish with chopped thyme and chill at least 1 hour or overnight.

To Make the Potato Chips

• Preheat oven to 400 degrees F. Slice potatoes very thin with a food processor (I used a Cuisinart #1; the thinnest slice available)..
• Brush a baking sheet lightly with olive oil and lay the potato slices out in a single layer on the baking sheet. Sprinkle with salt and bake at 400 degrees for about 20 minutes, or until potatoes have browned and are crisp. (I checked frequently; smaller rounds browned quicker).
• Use a spatula to transfer to a paper towel to cool.
• Serve the chips with the dip!