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Caramelized Onion Bacon Dip

Source of Recipe

From "Trisha's Kitchen" by Trisha Yearwood


Recipe Introduction

"Caramelized onions are great served as a topping on pizza, or on a greasy cheeseburger, but I especially love them in this warm, cheesy dip. Combined with crispy thick-cut bacon and three different cheeses, this dip will go fast. I don't give any tips on storing leftovers, because I guarantee you won't have any!"

List of Ingredients

â—¦  4 slices thick-cut bacon
â—¦  2 large sweet onions (I like Vidalia), halved, then thinly sliced into half-moons
â—¦  ½ teaspoon garlic powder
â—¦  1 teaspoon dry mustard powder
â—¦  1 teaspoon kosher salt
â—¦  ¼ teaspoon freshly cracked black pepper
â—¦  ½ (8-ounce) package cream cheese, at room temperature
â—¦  ¼ cup plain Greek yogurt
â—¦  2 tablespoons mayonnaise
â—¦  1 teaspoon Worcestershire sauce
â—¦  â…” cup grated sharp cheddar cheese
â—¦  â…” cup grated Swiss cheese
â—¦  2 tablespoons chopped fresh chives, plus 1 tablespoon for garnish
â—¦  Sliced fresh veggies and a sliced baguette, for serving


Recipe

Preheat the oven to 375° F. Fit a rimmed baking sheet with a wire rack.

Place the bacon on the rack and bake for 20 to 25 minutes, until crispy.

Pour the bacon fat from the pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute. Sprinkle in the garlic powder, mustard powder, ½ teaspoon salt, and the pepper, then reduce the heat to medium-low and cook until the onions are browned, soft, and caramelized, 40 to 45 minutes. Set aside.

In a medium bowl, stir together the cream cheese, yogurt, mayonnaise, and Worcestershire until smooth and combined. Add the cheddar, Swiss cheese, remaining ½ teaspoon salt, and 2 tablespoons of the chives and stir until completely combined. Stir in the warm caramelized onions. Crumble the bacon and stir it into the dip.

Transfer the dip to a serving bowl and sprinkle with the remaining 1 tablespoon chives. Serve warm, with fresh veggies and a sliced baguette.

Serves 6 to 8