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Caramelized Onion and Bacon Dip with Potato Chips and Crudite

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      Bacon and Onion Dip

      This salty-sweet dip filled with chunks of bacon is a must-have starter at any gathering.

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      Bacon and Onion Dip

      This salty-sweet dip filled with chunks of bacon is a must-have starter at any...

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    Fresh, crunchy vegetables (crudite) taste great with the salty-sweet combo of this simple party dip.
    Mad Hungry, June 2011
    • Yield Serves 6 to 8
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    Ingredients

    • 4 bacon strips, chopped
    • 1/4 cup extra-virgin olive oil
    • 3 pounds yellow onions, peeled, halved, and thinly sliced
    • 1 teaspoon coarse salt
    • 2 tablespoons white-wine vinegar
    • 1 1/2 cups mayonnaise
    • 1 cup sour cream
    • 1/4 cup vegetable oil
    • 3 small shallots, thinly sliced into rings
    • For serving: potato chips, celery, carrots, or other raw vegetables

    Directions

    1. In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
    2. 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.
    3. In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
    4. 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.

    Recipe Reviews

    • kaylataylorjazz
      25 Sep, 2011

      Hands down one of the best dips I've ever made and consumed! I made this for a dinner party back in May and folks are still asking about it. It is perfectly salty and sweet and downright sinful!!!!

    • Sunelane
      5 Jun, 2011

      loved the flavors in this...however i think i would have cut the onions smaller next time(i may put in the blender the lefter over for tomorrow)...even though it tasted like butter, they were still long and stringy...none the less, it was awesome for a sunday nite lite dinner

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