Bacon Caramelized Onion Dip
This hot and cheesy Bacon Caramelized Onion Dip is an irresistible appetizer great for any gathering. It's easy to make and perfect on toasted baguette slices.
INGREDIENTS
- 6 slices bacon - cooked crisp and crumbled
- 1 large sweet onion - cut in 4's and then in slices
- 1 cup Swiss cheese - shredded off the block
- 1 cup mayonnaise - high quality, or homemade Avocado Oil Mayonnaise
- ½ cup sour cream - or Greek yogurt
- ½ tablespoon thyme - fresh, or 1/2 teaspoon dried
- ½ teaspoon onion powder
- salt and black pepper - to taste preferences
- 1 baguette - cut into slices diagonally
INSTRUCTIONS
- Heat large skillet over medium heat, add onions and a pinch of salt. Cook and stir occasionally until the onions are soft and a deep golden brown.NOTE: If they begin sticking to the pan or your pan starts smoking, add a splash of water to gently deglaze the pan and steam the onions. Then slightly lower the heat.
- Preheat oven to 375 °F.
- In a bowl combine the crumbled bacon, caramelized onions, ¾ cup of Swiss cheese, mayonnaise, sour cream, fresh thyme, onion powder, salt and black pepper (to taste).
- Spread the dip into your baking dish and top with the remaining 1/4 cup of Swiss cheese.
- Bake for 12 to 15 minutes, until the Swiss cheese is melted and the dip is warm. NOTE: Baking this dip for too long can cause the mayonnaise to break. A broken dip will be oily and separated.
- Turn on broiler to 450 °F. Place baguette slices onto a rack lined baking sheet. Toast for 3 to 5 minutes or until desired toasty-ness.
- Once the baguette slices are toasted, serve them with the dip immediately.
RECIPE NOTES
SERVING THIS DIP COLD
- Follow the directions as normal, but leave out the Swiss cheese. Instead sprinkle it over the top and refrigerate your dip a few hours before serving.
CAN I FIX A BROKEN DIP
- No, an oily and broken dip cannot be fixed. This happens when mayonnaise gets too hot (the fat and oil separates). The only option you have is to pour off as much grease as possible and give it a good stir. It'll taste the same just have a slightly thicker texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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