Simple Way to Prepare Ultimate Caramelized Onion And Bacon Dip
by Helena Kim
Caramelized Onion And Bacon Dip
Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, caramelized onion and bacon dip. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Caramelized Onion And Bacon Dip is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Caramelized Onion And Bacon Dip is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have caramelized onion and bacon dip using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Caramelized Onion And Bacon Dip:
Make ready dip
Prepare 8 slice bacon
Get 1 1/4 cup diced red onion
Take 2 cup white beans
Make ready 1/3 cup sour cream or soy mayonnaise
Make ready 1/2 tsp salt
Make ready 1/4 tsp white pepper
Get 1/4 tsp cayenne pepper
Get 1/4 cup fresh chopped chives , you may also use fresh italian parsley or cilantro
Instructions to make Caramelized Onion And Bacon Dip:
Cook bacon in large pan until crisp. Remove and drain on paper toweling. Reserve one slice for garnish.
Remove bacon drippings from pan but reserve two tablespoons worth to cook onions in.
Cook onions in reserved fat, over low-medium heat for 10-15 minutes. They should caramelize and be brown in color. Set these aside too.
Add beans to pan and heat through for a minute or two.
In a food processor, add in beans, sour cream, seasonings. Pulse until smooth.
In a serving bowl, add in bean mixture, onions, herbs and 7 slices of the bacon. Crumble bacon before adding. Mix well and serve. Crumble remaining bacon slice on top to garnish.
I like this served warm. If you refrigerate for several hours the flavors will develop more. I still just serve warm.
Enjoy! Recipe by taylor68too.
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