I literally printed this recipe about three years ago and made twenty copies, hiding them in various, secure places around my home in the event that I lose one and can't find this exact version online ever again. IT IS THAT GOOD! I adore this stuff, and even though I've only made it about six times total, I have about fifty people that have tasted it at Christmas parties, big holidays, etc., and they will literally turn me away if I show up without it now. It's legendary.
In my opinion, it's way better than the CPK version and exactly the same all at once. I follow the recipe exactly, but the only tip I'd give is to make sure you let the oil, butter, onion, garlic and flour stir for the entire 10-12 minutes until it's a TRUE golden blonde color. Don't be afraid. It won't burn. Slight beige is not what you want, you want true, golden yellow. It adds so much to the flavor.
I also use Chicken bouillon powder...just as good as dissolves way easier than cubes. I use more than called for, but we like the dip a tad saltier.
The dip just gets better the day after or even two days. Store in fridge and warm in oven or even at 50% power in microwave, stirring frequently.
It's truly delicious. A great treat. You won't regret the effort.