Caramelized Onion and Bacon Dip
(about 4 cups)
½ lb. Bacon
2 tbsp. Unsalted Butter
1 medium Sweet Onion, chopped
1 medium Red Onion, chopped
2 tbsp. Dark Corn Syrup
1 tbsp. Red Wine Vinegar
1 cup Sour Cream
8 oz. Cream Cheese, room temperature
2 cups Monterrey Jack Cheese, shredded
1 Green Onion, sliced (garnish)
In a large skillet over medium heat, cook bacon until crisp. Remove bacon to a paper towel lined plate. Crumble bacon after it has sat about 10-15 minutes. Reserve 2 tbsp. of the bacon fat in the skillet and add the butter. Stir in both chopped onions and cook about 5 minutes until softened. Stir frequently. Stir in 1 tbsp. of corn syrup and continue cooking another 10-15 minutes until onions are caramelized. Now stir in remaining corn syrup, vinegar and crumbled bacon. Mix well and remove from heat. Add the sour cream and creamed cheese, stirring to blend. Stir in 1½ cups of the Monterrey Jack cheese, mix well. Pour mixture into a 1-quart baking dish. Top with remaining cheese and place in a pre-heated 350-degree oven for 15-20 minutes or until cheese is bubbly around the edges. Remove and sprinkle with the green onions and serve with tortilla or pita chips and assorted crackers.
Note: If you want a little spice, just add some hot sauce when you add the sour and creamed cheeses. The amount depends on taste.
Ideas for Future Efforts______________________________________