I love going to restaurants and ordering a hot, cheesy dip as an appetizer. Of course, they usually come with bread that I can’t eat, so I ask for some raw veggies. When I make things like this at home, I love to use endive leaves and celery sticks as dippers. And maybe homemade crackers, if I have the time. This gooey, cheesy caramelized onion dip is out of this world!
- 5 slices bacon
- 1 onion, halved and sliced
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 1/2 cups shredded sharp cheddar, divided
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper
- In a large skillet, cook the bacon until crisp. Transfer to a paper towel lined plate, leaving the drippings in the pan.
- Reduce the heat to low and add the onions. Sprinkle with salt and pepper and cook, stirring frequently, until onions are soft and caramelized (do not let them get crisp). This can take up to 20 minutes.
- Preheat the oven to 400F. In a large bowl, combine the sour cream, mayonnaise, vinegar, 1 cup of the shredded cheese, thyme, and cayenne. Use a slotted spoon to scoop the onions from the pan into the bowl (otherwise it’s a little too greasy!).
- Spread the dip in a small (2 cup) baking dish and sprinkle with the remaining cheese. Bake 15 minutes. Crumble the bacon over top and serve.