If you’re having a party and inviting me to it, please, don’t sit me next to the onion dip. I swear, onion dip is my diet-busting downfall. And to be brutally honest, I don’t care if it’s made with a package of dry soup mix or it’s plopped into a bowl from a container from the dairy aisle. It’s really the cold and creamy sour cream that makes onion dip so addicting for me but this homemade version is a little different. Well, a lot different since it’s a bacon, scallion, and caramelized onion dip and not made from a package. Plus? Yup – bacon and caramelized onions? Sign.me.up.
I showed you how to make caramelized onions a few weeks ago and this dip recipe was the primary reason why I wanted to finally get my caramelized onions right. When they are the star of a dish, they had better be right! So you’ll use a batch of those onions and mix them up with some crumbled baaaaacon, scallions, sour cream, cider vinegar, and cayenne pepper. Homemade onion dip – done and done. And yeah, keep me away from this one too – it’s dangerous!!
- 1 cup caramelized onions, cooled
- 6 slices bacon (about 6 ounces), cut into 1/4-inch pieces, cooked crisp
- 3 scallions, green and white parts, minced
- 1 tsp cider vinegar
- 1/8 tsp cayenne pepper
- 1 3/4 cups sour cream or Greek yogurt (or a combination of the two)
- Kosher salt and freshly ground black pepper
- Stir all of the ingredients together in a medium bowl. Season with salt and pepper to taste. Chill for 20 minutes (or up to 3 days) before serving.
source: adapted from The Cook’s Illustrated Cookbook