CHEESY CARAMELIZED ONION BACON DIP
Provided by Trisha Yearwood
Categories appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Place the bacon on a sheet pan fitted with a wire rack. Roast the bacon until crispy, about 20 minutes.
- Pour the bacon fat from the sheet pan into a large skillet and warm over medium-high heat. Add the onions to the skillet and cook, stirring frequently, for about 1 minute, then sprinkle in the garlic powder, ground mustard, pepper and 1/2 teaspoon salt. Reduce the heat to medium-low and continue to cook, stirring occasionally, until the onions are browned, soft and caramelized, 30 to 45 minutes. Set aside.
- Preheat the broiler.
- Stir together the cream cheese, yogurt, mayonnaise, parsley, Worcestershire, 1/2 cup Cheddar, 1/2 cup Swiss and the remaining 1/2 teaspoon salt until completely combined. Stir in the warm onions.
- Cut the top of the boule off and hollow out the center. Place the boule on a parchment-lined baking sheet. Save the scooped out chunks of bread and cut the removed top into pieces to dip later.
- Fill the boule with the onion mixture and sprinkle the top with the remaining cheeses, holding back a tablespoon of each. Cut the bacon into 2-inch pieces and arrange them like the rays of the sun around the perimeter of the dip, then sprinkle the remaining cheese in the middle, overlapping the bacon to make an extra-cheesy center. Broil, watching closely to prevent burning, until the bacon is crisp and the cheese is melted beneath, about 2 minutes. Serve warm with crudites and reserved chunks of bread and use the bread bowl/bacon for dipping!
BACON ONION DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the olive oil and bacon in a medium skillet over medium heat. Cook, stirring often, until the bacon is golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate. Add the onions and salt to the pan and cook slowly in the bacon fat, stirring often, until deeply caramelized, about 15 minutes. Add the onions to the bowl with the bacon and let cool for about 5 minutes. Stir in the yogurt and chives. Cover and refrigerate for at least 1 hour to let the flavors mingle. Serve with the carrot "chips" or pita chips.
PAULA DEEN'S VIDALIA ONION CHEESE DIP RECIPE - (4.4/5)
Provided by á-167560
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray. In a large bowl, stir together cream cheese and next 3 ingredients until well combined. Spoon mixture into prepared pan. Bake for 30 to 40 minutes or until hot and bubbly. Remove from oven, and sprinkle with bacon. Note: Two (10-ounce) bags thawed frozen chopped onions can be substituted for Vidalias or sweet onions. Dry the onions well between paper towels; otherwise, the extra moisture in the onions will make the dip watery.
PAULA DEEN'S CHEESY CARAMELIZED ONION AND BACON DIP
This recipe is from the Sept/Oct 2013 issue of Cooking with Paula Deen. Prep and Cooking Times are estimates as none were listed.
Provided by Kerena
Categories < 4 Hours
Time 1h55m
Yield 1 pan, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 40 minutes, stirring occasionally.
- Increase heat to medium-high. Uncover and cook, stirring frequently, until onions are caramel colored, 10 to 15 minutes. Remove from heat, and stir in vinegar, pepper, and salt. Use immediately, or let cool, cover, and refrigerate for up to 3 days.
- In a small bowl, combine all ingredients for the Crunch Topping.
- Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, beat cream cheese and next 3 ingredients at medium speed with a mixer until combined. Stir in crumbled bacon and Caramelized Onions. Spoon mixture into prepared pan, and sprinkle with Crunchy Topping.
- Bake for 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 531.5, Fat 46.5, SaturatedFat 23.5, Cholesterol 115.7, Sodium 857.1, Carbohydrate 17.9, Fiber 1.1, Sugar 6.4, Protein 12.2
CARAMELIZED ONION AND BACON DIP
If you love yet hate that packaged onion soup mix dip, this is the version for you. It is a richer, deeper-flavored, cleaner-ingredient excuse for a potato-chip-dipping marathon. The dip can be refrigerated for up to 3 days. Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 2013.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Heat a large skillet. Add the olive oil. When it shimmers, add the onions and salt and cook over low heat, stirring occasionally, until the onions are deep golden in color, 45 minutes to I hour; add a little water if needed to prevent sticking. Add the vinegar during the last minute of cooking. Let cool.
- Meanwhile, cook the bacon in a small skillet until it has rendered its fat. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate; reserve the fat in the pan if you will be frying the shallots.
- Let the bacon cool.
- Stir together the mayonnaise, sour cream, onions, and bacon in a large bowl.
- For the optional garnish, add the vegetable oil to the skillet with the bacon fat and heat over medium-high heat until the oil shimmers. Add the shallots, lower the heat, and cook, stirring occasionally, until golden brown, about 2 minutes. Drain the shallots on a paper-towel-lined plate.
- Garnish the dip with the fried shallots, if using, and serve.
PAULA DEEN'S CHEESY TOMATO TARTLETS
Delicious, savory little tarts, with a delicious cheese and tomato topping. I don't know what it is about oven-roasted tomatoes that I just LOVE. From the Nov 09 issue of Good Housekeeping
Provided by Lightly Toasted
Categories Brunch
Time 44m
Yield 20 tartlets, 20 serving(s)
Number Of Ingredients 5
Steps:
- On a lightly floured surface, unfold puff pastry.
- Cut out 2 inch rounds, using biscuit cutter or glass.
- Place dough circles on ungreased baking sheet, pricking surface with fork.
- Sprinkle each circle with cheddar, and top with a tomato slice.
- Sprinkle with a little salt and pepper (tomatoes MUST have salt and pepper, of course!).
- Sprinkle each with a heaping teaspoon of parmesan cheese.
- Bake 24 minutes or until pastry is golden and cheese is bubbly.
- Garnish with thyme leaves.
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