Caramelized Onion Bacon Dip is dangerous! Dangerously delicious that is. It will be the hit of the party.
I’m the one at the party who socializes, but only if I can do it in the vicinity of the buffet table. Arms reach is the most convenient distance. I try to position myself so I can reach for more food without having to turn my back to the person I’m talking to. HA! If only I could pull this off. It’s just a dream I have.
To be honest I’m usually in and out of the kitchen, refilling plates and dip bowls. This one especially! If I have a bowl of caramelized onion bacon dip at the party, I am constantly refilling it. (I should just get a bigger bowl, I know!)
It’s so delicious with the salty bacon, cream cheese tang and sweet but savory caramelized onions. I added thyme to balance out the flavors and add an herby touch.
Be prepared to refill the bowl, several times. This Caramelized Onion Bacon Dip will slay the party!
Serve veggies with this dip to pretend to be healthy. I tease, they are actually outstanding with the creamy bacon goodness, and count as healthy. I also keep pita chips, potato chips, toast points and bread sticks on the table for dipping as well.
Easy to make, this dip needs a little time to chill once stirred together. The onions get caramelized and cooled before getting mixed in with the cream cheese and bacon. I like to caramelize them in a nonstick pan to make cleanup super easy. The onions shrink a lot, but you have to start with a large skillet. I like this one. It’s a ceramic nonstick (doesn’t scratch like Teflon) and holds plenty of onions!
I call for thick-cut bacon because it gives each bite a bit more meaty chew. However you can use any bacon you have on hand. It’s even good with a black pepper or maple smoked bacon.
Caramelized Onion Bacon Dip is dangerous! Dangerously delicious that is. It will be the hit of the party.
- 1 tbsp olive oil
- 1 lb onions halved and thinly sliced
- 4 oz cream cheese softened
- ½ cup sour cream
- 6 strips thick-sliced bacon cooked and crumbled
- 2 tsp red wine vinegar
- ½ tsp fresh thyme leaves plus sprigs for garnish
- ¼ tsp salt
- ⅛ tsp ground pepper
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Cook bacon until crispy. Cool and crumble.
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In a large nonstick skillet, heat oil over medium-high heat. Add onions and cook, stirring frequently, until soft, about 15 minutes. Cover and reduce heat to medium-low. Cook, stirring occasionally, until golden brown, 35 to 40 minutes. Cool slightly, then coarsely chop.
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In a medium bowl, beat together cream cheese and sour cream until smooth. Set aside 2 tbsp bacon; stir remaining bacon, the onion, vinegar, thyme, salt and pepper into cream cheese mixture. Chill at least 30 minutes. (Can be stored in an airtight container in the refrigerator up to 2 days.) Sprinkle with reserved bacon and garnish with thyme sprigs, if desired.
This recipe works equally well with turkey or nonmeat bacon.
Want more delicious inspiration for your table? Check out these tasty ideas and my recipe index.
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Recipe Tara Bench. Photography Alexandra Rowley. Food Stylist Sally Jo O’Brien. Prop Stylist Barbara Ritz
Originally published LHJ Feb08)
This one is absolutely delicious! Thanks!