Best 8 Bacon Onion Dip Recipes

CHEESY CARAMELIZED ONION BACON DIP

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
• Pour the bacon fat from the sheet 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, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.
• Preheat the broiler.
• Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
• Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.
• Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!

GEORGE AND THE DRAGON'S BACON ONION DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
• Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
• In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.

SPINACH, BACON, AND ONION DIP

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan.
• Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.

CARAMELIZED ONION AND BACON DIP

Steps:

• Heat a large skillet. Add the olive oil. When it shimmers, add the onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45 minutes to I hour; add a little water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.
• Meanwhile, cook the bacon in a small skillet until it has rendered its fat. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate; reserve the fat in the pan if you will be frying the shallots.
• Let the bacon cool.
• Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl.
• For the optional garnish, add the vegetable oil to the skillet with the bacon fat and heat over medium-high heat until the oil shimmers. Add the shallots, lower the heat, and cook, stirring occasionally, until golden brown, about 2 minutes. Drain the shallots on a paper-towel-lined plate.
• Garnish the dip with the fried shallots, if using, and serve.

CREAMY DREAMY SPINACH, ONION, AND BACON DIP

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except corn chips in a medium bowl.
• Spoon mixture into a 2-quart baking dish.
• Bake 30 minutes, or until hot and bubbly (may need to place under broiler if not browned on top).
• Serve with corn chips.

CARAMELIZED ONION AND BACON DIP WITH POTATO CHIPS AND CRUDITE

Steps:

• In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
• Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
• In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
• Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.

BACON ONION DIP

Steps:

• Place the olive oil and bacon in a medium skillet over medium heat. Cook, stirring often, until the bacon is golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Add the onions and salt to the pan and cook slowly in the bacon fat, stirring often, until deeply caramelized, about 15 minutes. Add the onions to the bowl with the bacon and let cool for about 5 minutes. Stir in the yogurt and chives. Cover and refrigerate for at least 1 hour to let the flavors mingle. Serve with the carrot "chips" or pita chips.

BACON, SPINACH, SWISS, & CARAMELIZED ONION DIP RECIPE - (4.2/5)

Steps:

• I made this in our food processor but you could also hand mix it if you wanted. It will just take a bit more effort. First, combine all your Dip Trinity - cream/neufchâtel cheeses, mayo, and sour cream. Blend until completely creamed together, then incorporate the onion soup mix. Meanwhile, heat up a tablespoon of oil in a skilled and let your onions brown up and caramelize on low heat for about 20 minutes. When you have about 10 minutes to go, fry up your bacon in another skillet. You want it crispy and crunchable, not soggy, but you also don't want to burn it. Add the red pepper flakes, lemon, and as much black pepper to the creamy mixture and give it a few pulses. You can add more later to your tasting. Once that's all pulsed (or hand mixed) together and there are no lumps, throw in your caramelized onions, bacon (just crumble it by hand while you drop it in), spinach, and cheese. You don't want to totally liquefy this all together, you want some texture and chunks. After you've lightly pulsed it together, dip your favorite cracker or bread in there for a taste test, if you want more pepper, or lemon, onion soup mix, go for it. Serve alongside your favorite chips or crackers, topped with a bit of shredded cheese and a sprinkle of paprika.