I rarely have every ingredient listed in a recipe. Maybe because I don’t cook “typical” recipes. Or because I am not a good shopper. I don’t know. Just this once, though, I had every single ingredient for this tasty dip. It has a delicious tang from the yogurt, a mellowness from the caramelized onions, and a punch of flavor from the bacon. Use pita chips, Ruffles (my favorite dip chip), or vegetables to scoop up the deliciousness.
Bacon and Caramelized Onion Dip
- 6 slices bacon
- 1 large yellow onion
- 1 tsp sugar
- 1 cup Greek yogurt
- 1 cup sour cream
- 1 tsp salt
- 1 tsp Worcestershire sauce
- ½ tsp freshly ground black pepper
- ½ tsp cumin powder
- ¼ tsp mustard powder
In a large skillet, cook the bacon until crispy. Remove and drain on a paper towel. Finely chop. Drain all but 3 tablespoons of bacon grease from the pan. Slice the onion in half at the roots, then slice thinly (so you have half moon slices). Saute the onion over medium heat in the bacon grease. Stir frequently and cook until onions begin to soften. Turn the heat down to medium low and add the sugar to the onions. Continue sauteing until the onions are caramelized. Remove from heat and cool.
In a bowl, combine all the ingredients. Taste and adjust seasoning as necessary Store in the fridge for up to a week. A variation of a recipe from The Girl in the Little Red Kitchen.
Other recipes in this series:
Tapas Week Part 1: Wild Mushroom Pierogies
Tapas Week Part 2: Crispy Spicy Black Eyed Peas
Tapas Week Part 3: Apple Bites With Bacon and Jalapeno Cream Cheese