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Leave the dip mix behind and try this yummy made-from-scratch Bacon, Scallion, and Caramelized Onion Dip! You won’t regret it!
One of my greatest weaknesses is potato chips. I absolutely love them! Kettle-cooked, ridged, flavored, or unflavored, I go nuts for them especially if they’re freshly made! The only way you can make a potato chip better is with dip!
Chips and dip are a special occasion treat for me. There is no enjoying in moderation when it comes to this combo. It is like my ultimate pig out snack. That’s why I try to save it for holidays and special events like the Super Bowl.
A couple of years ago I was perusing the Cook’s Illustrated All
This dip makes me think of an adult version of the French Onion Dip we would make from the packets when I was a kid. In fact, when I mentioned to Derek that I was making this onion dip for the first time his response was “Oh, well that won’t take too long. Just mix the powdered stuff with sour cream and you’re done, right?”
Don’t get me wrong, the mix is great, too. It’s really convenient when you’ve got a million other things to get done. However, if you’ve got a group on the small side coming by then this Bacon, Scallion, and Caramelized Onion Dip is really worth a try. It just takes the flavor to an extra level of yum!
Let me just say that the little bit of apple cider vinegar you add to the dip is a must! It really rounds the flavor out really well. It gives the savory dip a little bit of sweetness and makes you go “Hmmm that is good!”
I recommend serving this Bacon, Scallion, and Caramelized Onion Dip with some kettle
Either way I hope you’ll love this Bacon, Scallion, and Caramelized Onion Dip as much as we do!
If you know of anyone who would love this dip, please share this post with all your friends and family. Just click on the social media icons below! Have a wonderful weekend and enjoy!
Bacon, Scallion, and Caramelized Onion Dip
- ½ Tbsp unsalted butter
- 1 ½ tsp light oil
- ½ tsp light brown sugar
- Salt and pepper
- 1 lb onions
- 1 ½ tsp water
- 3 slices bacon cut into ¼ inch pieces
- ¾ cup sour cream
- 2 scallions minced
- ½ tsp apple cider vinegar
- Start out by halving the onions through the root end, trim, peel, and slice 1/4 inch thick.
- Heat the butter and oil in a nonstick skillet over high heat. Stir in sugar and 1/4 tsp salt.
- Add onions and stir to coat. Cook the onions, stirring occasionally until they begin to soften and release some moisture, about 5 minutes.
- Reduce heat to medium and cook stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes.
- This is where things can get a little tricky depending on how hot your stovetop runs. Mine can get pretty hot so I actually started at medium-high heat and gradually reduced to medium, medium-low. If the onions start sizzling or scorching then you’ll want to reduce the heat. You also want to make sure that the heat is high enough, too. If they aren’t browning about 15 – 20 minutes then you’ll want to raise the heat.
- Remove the onions from the heat, stir in water, and season with pepper to taste.
- Cook bacon until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. You can do this while the onions are cooking.
- Combine sour cream, scallions, vinegar, caramelized onions, and bacon in a medium bowl. Season the dip with salt and pepper to taste and serve.
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