BACON ONION DIP
Provided by Giada De Laurentiis
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- As seen on: Giada's Holiday Handbook, Season 2, Episode 2. Vintage-Inspired Happy Hour.
- Place the olive oil and bacon in a medium skillet and place over medium heat. Cook the bacon, stirring often, until it is golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a paper towel lined plate. Add the onion to the pan with the bacon fat and cook slowly, stirring often until deeply caramelized, about 15 minutes. Add them to the bowl with the bacon. Let cool for about 5 minutes. Stir in the yogurt and chives. Cover and refrigerate for at least an hour to let the flavors mingle. Serve with carrot ‘chips' or pita chips.
Nutrition Facts : ServingSize 6
WORLD'S BEST BACON CHEESE DIP
Hot delicious dip is always a hit. Makes your taste buds go crazy! Serve warm with your choice of crackers.
Provided by KAMRYN
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 2.3 g, Cholesterol 38.4 mg, Fat 23.1 g, Fiber 0.1 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 213.4 mg, Sugar 0.5 g
SPINACH, BACON, AND ONION DIP
Spinach, bacon, and onion make a flavorful match in this cheesy dip. Serve with crostini or pita chips and pair with a seasonal cocktail or two. This festive combination, great for company, might become a new holiday tradition.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, cook bacon over medium, stirring occasionally, until browned and crisp, 10 minutes. Drain bacon on paper towels. Discard all but 1 tablespoon fat from pan. Add onion to pan, season with salt and pepper, and cook, stirring occasionally, until tender, 8 minutes. Add flour and cook 30 seconds. Add spinach, milk, sour cream, and cream cheese. Cook, stirring, until cream cheese melts, 2 minutes. Stir in bacon and 1/4 cup Parmesan.
- Transfer mixture to a 1 1/2-quart baking dish and top with 1/4 cup Parmesan. Bake until bubbling, 14 minutes. Heat broiler and broil until top browns, 3 minutes. Let sit 5 minutes. Serve dip warm with crostini or pita chips.
Nutrition Facts : Calories 179 g, Fat 14 g, Fiber 2 g, Protein 7 g
BACON-ONION DIP
Try this dip with some fresh veggies or with potato chips. It's great warm or refrigerate the leftovers and try it cold.It's a dip on servings you decide.
Provided by Rhonda O
Categories Spreads
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- In a nonstick skillet over medium-high heat, cook bacon 7 to 8 minutes or until crisp.
- Transfer to a paper towel-lined plate to drain.
- Place all ingredients, except bacon in your slow cooker.
- Crumble the bacon and sprinkle on top.
- Cover and cook on high for 1 hour or until cheese is melted (do not stir).
- Reduce heat to low until ready to serve.
Nutrition Facts : Calories 88.1, Fat 7.9, SaturatedFat 4, Cholesterol 20.2, Sodium 127.8, Carbohydrate 1.3, Sugar 0.1, Protein 3
BACON ONION DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the olive oil and bacon in a medium skillet over medium heat. Cook, stirring often, until the bacon is golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Add the onions and salt to the pan and cook slowly in the bacon fat, stirring often, until deeply caramelized, about 15 minutes. Add the onions to the bowl with the bacon and let cool for about 5 minutes. Stir in the yogurt and chives. Cover and refrigerate for at least 1 hour to let the flavors mingle. Serve with the carrot "chips" or pita chips.
BACON ONION DIP
This is my artery clogging version of Alton Brown's Onion Dip from Scratch. Bacon makes everything better.
Provided by ROV Chef
Categories < 60 Mins
Time 45m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Dice the uncooked bacon up and cook over medium heat until the fat renders out and the bacon gets some color.
- Once the bacon has taken on some color, but is not crisp, pour off all but about 2 -3 tablespoons of the bacon fat.
- Add the onions and the 1/4 teaspoon of kosher salt. Lower heat to med-low and slowly cook the onions until they have reduced in size and darkened in color.
- Let the onion mix cool and mix the rest of the ingredients together.
- Chill and stir before serving.
Nutrition Facts : Calories 856.8, Fat 77.9, SaturatedFat 29.2, Cholesterol 117.3, Sodium 1474.8, Carbohydrate 27.9, Fiber 1.2, Sugar 7.4, Protein 13.7
CARAMELIZED ONION AND BACON DIP
If you love yet hate that packaged onion soup mix dip, this is the version for you. It is a richer, deeper-flavored, cleaner-ingredient excuse for a potato-chip-dipping marathon. The dip can be refrigerated for up to 3 days. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet. Add the olive oil. When it shimmers, add the onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45 minutes to I hour; add a little water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.
- Meanwhile, cook the bacon in a small skillet until it has rendered its fat. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate; reserve the fat in the pan if you will be frying the shallots.
- Let the bacon cool.
- Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl.
- For the optional garnish, add the vegetable oil to the skillet with the bacon fat and heat over medium-high heat until the oil shimmers. Add the shallots, lower the heat, and cook, stirring occasionally, until golden brown, about 2 minutes. Drain the shallots on a paper-towel-lined plate.
- Garnish the dip with the fried shallots, if using, and serve.
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