Caramelized Bacon Onion Dip

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Just in time for Father’s Day weekend! This savory caramelized bacon onion dip recipe does not disappoint. I've served this as an appetizer at multiple family functions which usually leads to people gathering around the bowl and chatting away. The apps that bring people together at parties are the best to make, right?

For this dip, you will need the following ingredients:

  • 4 slices of bacon

  • 2 red onions

  • ¼ cup canola oil

  • 1 tsp of kosher salt

  • 1 tsp cayenne pepper

  • ½ tsp ground pepper

  • ½ cup sour cream

  • ½ cup of good mayo

  • 4 oz cream cheese, softened

Start making your caramelized bacon onion dip by preparing your ingredients.

Take 4 slices of bacon and cut them into one inch pieces using kitchen shears. A sharp knife will work too, but I find that kitchen shears are more user friendly when it comes to cutting bacon. Next up, slice your red onions in half lengthwise, then cut each half crosswise into very thin slices. Click here to learn about cutting lengthwise vs. crosswise.

In a frying pan or electric skillet, cook your chopped bacon over medium heat until it is fully cooked (I usually use an electric skillet because I like to cook outside). Remove the cooked bacon pieces with a slotted spoon or spatula and place on a paper towel lined plate to drain. Reserve your bacon drippings in the pan.

Over medium heat, add ¼ cup of canola oil to your pan or skillet with the reserved bacon drippings. Add your cayenne pepper, kosher salt, and ground black pepper to the canola oil and bacon drippings and stir this combination of ingredients until well combined. Add your sliced red onions to the pan and thoroughly toss them until they are completely coated with all the ingredients in the pan. Sauté this mix for 10 minutes over medium heat. Reduce your heat to medium-low and cook the onions for an additional 15-20 minutes until they are browned and caramelized. Transfer the caramelized onions and drippings to a bowl and allow this mix to cool to room temp.

While your bacon and caramelized onions are cooling, mix together your sour cream, mayo (I use Duke’s), and 4 oz of softened cream cheese with a hand mixer or in the bowl of a stand mixer with a paddle attachment. Mix these ingredients until they are fully combined. Fold your cooled bacon and caramelized onions into your sour cream, mayo, and cream cheese mixture. Transfer your caramelized bacon onion dip into an airtight container and refrigerate for at least 4 hours before serving. Serve with chips or crisp veggies. Cape Cod Waffle Chips and Lay's Kettle Cooked Sea Salt and Cracked Pepper Chips are the vehicles of choice to eat this dip at our house. I'm sure it would taste great with Frito's Scoops or salted kettle chips too!

This caramelized bacon onion dip takes a little while to make. If you are in a pinch for time, this dip can me made a day ahead. In fact, I find it even tastier a day later when all of the flavors have had time to mature overnight. The dip keeps for 3-4 days in the refrigerator. Serve it as an appetizer or side at your next bbq and enjoy!

-XOXO-

Sally

Caramelized Bacon Onion Dip

4 slices of bacon

2 red onions

¼ cup canola oil

1 tsp of kosher salt

1 tsp cayenne pepper

½ tsp ground pepper

½ cup sour cream

½ cup of good mayo

4 oz cream cheese, softened

Take 4 slices of bacon and cut them into one inch pieces using kitchen shears. A sharp knife will work too, but I find that kitchen shears are more user friendly when it comes to cutting bacon. Next up, slice your red onions in half lengthwise, then cut each half crosswise into very thin slices.

In a frying pan or electric skillet, cook your chopped bacon over medium heat until it is fully cooked. Remove the cooked bacon pieces with a slotted spoon or spatula and place on a paper towel lined plate to drain. Reserve your bacon drippings in the pan.

Over medium heat, add ¼ cup of canola oil to your pan or skillet with the reserved bacon drippings. Add your cayenne pepper, kosher salt, and ground black pepper to the canola oil and bacon drippings and stir this combination of ingredients until well combined. Add your sliced red onions to the pan and thoroughly toss them until completely coated with all the ingredients in the pan. Sauté this mix for 10 minutes over medium heat. Reduce your heat to medium-low and cook the onions for an additional 15-20 minutes until they are browned and caramelized. Transfer the caramelized onions and drippings to a bowl and allow this mix to cool to room temp.

While your bacon and caramelized onions are cooling, mix together your sour cream, mayo (I use Duke’s), and 4 oz of softened cream cheese with a hand mixer or in the bowl of a stand mixer with a paddle attachment. Mix these ingredients until they are fully combined. Fold your cooked bacon and caramelized onions into your sour cream, mayo, and cream cheese mixture. Transfer your caramelized bacon onion dip into an airtight container and refrigerate for at least 4 hours before serving. Serve with chips or crisp veggies.

Food, Appetizers