I’ve been using caramelized onions in several recipes lately and was wanting to try to make a dip with them. Instantly I thought that bacon would be a good compliment and boy was I right!
I used a bread bowl but you can absolutely serve this baked in a dish rather than the bread. If doing that bake at the same temperature for the same time and you will be all set.
I also used an uncommon cheese to compliment the Parmesan cheese and it was the perfect addition! Marcoot Jersey Creamery Cave Aged Alpine is described as an “Asiago meets Swiss” and is made by a Jersey creamery in Illinois. Feel free to use your favorite hard cheese such as Parmesan, Asiago or even a Cheddar or Swiss would be good! I also used ground bacon. I had never heard of this before but our local butcher shop sells ground bacon and it’s perfect for this dip. It cooks up like bacon without the fuss of chopping it up after.
Don’t worry I’m just sitting here enjoying this dip for a party of one (technically two if you count baby in belly)! Don’t do that yourself, I suggest enjoying it with a friend or at a party if you want to share!
- 6 slices bacon or ¾ cup ground bacon
- 1 medium sweet onion, diced
- ½ tsp. minced garlic
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- ½ cup freshly grated Parmesan cheese or your favorite hard cheese
- Round loaf of bread
- Preheat oven to 400 degrees.
- Cook bacon in a skillet. Once cooked move to a paper towel lined plate to cool. Dice once cooled if using slices of bacon.
- Cook onion in pan drippings from the bacon over medium-low heat until brown and caramelized. About 10 minutes. Add minced garlic to the onions for the last 2 minutes.
- Combine cream cheese, mayonnaise, Worcestershire, bacon, onions and cheese together in a bowl. Mix well.
- Cut the center out of the round loaf of bread leaving the bottom intact to form a bowl. Pull the bread out of the bowl and dice up for dipping.
- Bake 10 to 15 minutes or until dip is hot.
- Serve with the bread, dip and enjoy!