i have a thing for dips. salsas, quesos…. pretty much anything you can nosh on at will while waiting for more food to arrive. let’s be honest… there’s no better place to have a dip than in your own home with your own family. no fretting over double dipping, no scooping a measly tablespoon size of the dip out on to a flimsy little paper plate and having reservations about going back for seconds or ((gasp)) thirds while chatting at a party… no way Jose. at home, it’s just you and the dip, in the vessel you prepared it in… eat as much or as little as you like, for as long as you like. you are the boss here. when I saw this dip on the internet… I knew I had to make it. except now I cannot remember where I originally saw it to give street cred. I know I tweaked it heavily (as I habitually do) so it is a twisted version of the original anyhow. I made it for super bowl sunday. we stayed home to watch, so it was perfect. I hope you like this as much as I did.
WHAT YOU WILL NEED:
2 large Vidalia onions
five pieces of cooked bacon (cool and crumble a bit)
a heaping cup of shredded cheese (I think I used part provolone and part swiss) but you could really go any direction you want to here. I think the original called for Gruyere- but honest to pete I think a nice hunk of Monterey jack would suit here just as nicely! it’s your rodeo.
a small container of light sour cream (I don’t know what they are, maybe 8 oz??)
a half a cup or so of mayo (I prefer Helmann’s light)
salt and pepper to taste
bread of choice for dipping. rip it all apart (see pic) and lightly toast it in the oven for eight mins or so to give it a bit of crunch. pitas or tortilla chips would work fine here as well, I just like the rustic look of the torn bread. again… you do you.
HERE IS WHAT YOU DO:
HALF AND PEEL YOUR ONIONS: SLICE UP YOUR ONIONS NICELY AND SAUTE THEM IN TWO TABLESPOONS OF BUTTER on medium to low heat until they get going and then reduce heat to low. ten more mins or so until they look beautiful and brownish. (I used a cast iron skillet here, it is not necessary to do this, but keep after them and low heat if you do- as it retains wicked heat) Keep in mind: when caramelizing onions…. low and slow. I added my salt and pepper here too.
WHILE THESE ARE GOING YOU CAN SHRED YOUR CHEESE. IF YOU PURCHASED PRE-SHREDDED CHEESE, WELL THEN POUR YOURSELF A BEER OR SOME SHIT, I DUNNO.
COMBINE ALL OF THE LISTED INGREDIENTS INTO A BOWL BIG ENOUGH FOR MIXING. MIX IT UP YO. THEN ADD IT TO A CUTE LITTLE OVEN SAFE DIP VESSEL OF YOUR CHOOSING. TOP WITH FRESH BACON CRUMBLES, AND PUSH SOME OF THEM DOWN INTO THE DIP A BIT SO THERE IS BACON IN THE MIDDLE AS WELL. BAKE THIS UP UNCOVERED AT 400* FOR ABOUT 25 MINS OR SO. (if taking to a party, take it right up until the bake it part, and then bake when you get there) SERVE ASAP! ENJOY!!