I think most foodies squeal in silence when they hear caramelized onion is in a recipe. I sure do. Call me crazy, but I love caramelized onion that much. They’re like the candy of recipes. And bacon, well, that’s the candy of meats for sure. Put those two together and you’ve got one hot tasty dip! I add a little fresh thyme to this dip and it adds a great subtle herby depth to this creamy goodness. This is a treat dip for sure, not much healthy about it, but you live once and you definitely deserve this sort of food extravagance once in a while or to treat your guests.
Caramelized Onion Appeal
Oh, that sweet goodness that comes from caramelizing onions; it’s amazing how the bite of a raw onion can be tamed and even sweetened with just the slow caramelizing process of onions. It does take a little patience as you probably know, but it’s so worth it if you’re wanting that amazing flavor added to your recipe.
In this recipe I do actually do a quicker onion caramelizing in my dutch oven
which is great for holding in heat and beautifully caramelizing the onions in less time if you watch your cooking. If you want to do a full on slow cook on your onions, my husband’s post here is great for helping you through the slower process in a regular skillet. For this recipe, I just think a quicker cook is more realistic for you dip lovers making this.
Hot Appetizer
This is a hot dip and trust me you really want to serve it at a warm to hot temperature to get the full creamy, warm pleasure of the melded bacon and sweet onion flavors. If you have one of those Little Dipper Crock Pot
s, transfer it to one of those to keep it warm after you bake it in the oven. You’ll have some happy dippers for sure.
Dip it or Spread it
This dip is great with heartier and stronger chips like tortilla chips. It would also be great for as a spread for crackers or little appetizer toasts. Dipping veggetables would also be quite good. Basically, if you can dip it, it’s great with this more gourmet type of dip.
Give this hot and creamy dip a try and please let me know what you think below. Dip in!
Hot Bacon & Caramelized Onion Dip
Equipment
Ingredients
- 3-4 slices thick apple-wood smoked bacon
- About 1 lb sweet white onion (3 small or 2 medium, in half circle slices)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 large cloves of garlic (minced)
- 2 Tbsp sherry (or Marsala)
- 1 tsp fresh thyme
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/8 cup mayonnaise
Instructions
- Start by cooking up your bacon to a crisp in a skillet or dutch oven, reserving about a Tbsp of bacon fat in your skillet or pot.
- Transfer your bacon to a paper towel lined plate and let it rest and cool. (Once cool you can crumble your bacon)
- Preheat your oven now to 400 degrees.
- Now add your sliced onion to the same skillet or pot and start slowly caramelizing your onions on Medium Low heat for 20 mins. Add the salt and pepper during this process as well. You want your onions to brown and become translucent, but not burn. You can drizzle a touch of olive oil if you think the onions need a little extra oil.
- Now add the garlic and cook 1-2 minutes, watching that the garlic doesn’t burn.
- Add the thyme and sherry and de-glaze your pan for about 3 minutes, stirring consistently.
- Turn off your burner and transfer the caramelized onion mixture to a small bowl you can mix remaining ingredients into and use a hand blender.
- Add the cream cheese, sour cream and mayo to the bowl with the onions and use a hand blender to blend up the mixture to a smooth, but thick consistency. (If you don't have a hand blender and regular blender would be fine) Adjust salt and pepper here if need be.
- Fold in about 3/4 of your crumbled bacon to the mixture.
- Transfer dip mixture to an oven proof 2-3 cup baking dish and bake your dip for 20 minutes or until middle bubbles and sides slightly browned.
- Top hot dip with the remaining crumbled bacon.
- Serve in oven proof dish immediately or transfer to a small dip crock pot to keep warm.
Nutrition Disclaimer:
Nutrition
Comments
Comments are welcome & encouraged, however we have the right to refuse to publish it if it is hateful in nature and not constructive criticism. We ask that they be polite & stay on topic as well.