Growing up, my mother loved to entertain and attend social events. And one of her favorite things to make was onion dip.
During the 1960’s and 70’s, it was very common. And very easy to make. Just combine two ingredients: 1 packet of Lipton’s Onion Soup Mix and a container of sour cream.
You could mix it together in the sour cream container. Then, you refrigerated for a bit so the dry ingredients would break down. Before serving, you stirred it again. Then pour into a chip and dip bowl.
Well, I used to love that dip. But that package of onion soup mix has a lot of sodium. So I was looking for a a more updated version. Finally, I just decided to throw together some ingredients to see what happened.
I knew I wanted caramelized onions. And some garlic powder. And then, I thought….BACON!
The next day, I took it to a potluck with some tortilla chips. And it was a hit.
Another recipe to add to my repertoire. And maybe a part of a collection of recipes…for a cookbook?
Caramelized Onion and Bacon Dip
Creamy dip with caramelized onion and bacon.
6 slices of bacon
4 yellow onions, sliced
1 tablespoon sugar
1 tablespoon balsamic or sherry vinegar
1 tablespoon of dried oregano
2 teaspoons of garlic powder
8 ounces of cream cheese, softened
1 cup of sour cream
1 cup of mayonnaise
- Preheat oven to 350°..
- Cook bacon until crisp in a skillet or saute pan. Remove from pan to paper towels to drain.
- Scoop up 2 tablespoons of bacon fat and put it in a Dutch oven. Add onions and saute over medium heat for about 5 minutes before adding sugar and vinegar. Saute for about 5 more minutes and add oregano and garlic powder. Continue to cook onions for about 10 more minutes to allow them to release their sweetness and caramelize. (If necessary, add a bit more vinegar. If you don’t have vinegar, use a bit of chicken stock). The onions should cook until they have softened and are golden in color.
- Remove from the heat and stir in the cream cheese so it melts. Then add sour cream and mayo. Crumble bacon and add to the onion and cream mixture.
- Pour into a pie plate and bake for about 10 minutes.
- Serve with tortilla chips, toasted baguette slices or pita chips.
- Makes about 4 cups.
- Pay attention to the onions so they don’t burn.