New This Month

Caramelized Onion and Bacon Dip with Potato Chips and Crudite


Fresh, crunchy vegetables (crudite) taste great with the salty-sweet combo of this simple party dip.

  • Servings: 8

Source: Mad Hungry, June 2011


  • 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


  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.

Reviews Add a comment

  • 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!!!!