GEORGE AND THE DRAGON'S BACON ONION DIP
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
- Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
- In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.
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.
SMOKIN' CHIPOTLE BACON-ONION DIP RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 8
Steps:
- Mix sour cream and soup mix in medium bowl until blended. Add cheese, 2/3 of the bacon, peppers, adobo sauce and paprika. Refrigerate 1 hour. Top with remaining bacon and onions. Serve with Wheat Thins.
SMOKIN' CHIPOTLE BACON-ONION DIP
Bacon and sour cream give this recipe for Smokin' Chipotle Bacon Onion Dip a smoky, tangy appeal.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 18 servings, 2 Tbsp. dip and 16 crackers.
Number Of Ingredients 8
Steps:
- Mix sour cream and soup mix in medium bowl until blended. Add cheese, 2/3 of the bacon, peppers, adobo sauce and paprika.
- Refrigerate 1 hour.
- Top with remaining bacon and onions. Serve with crackers.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHEX® BLOOMING ONIONS WITH BACON CHIPOTLE DIP
Chex® cereal keeps the blooming onion crunchy for dipping!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Mix Dip ingredients in small bowl. Cover and refrigerate until ready to serve.
- Crush cereals. In large bowl, mix crushed cereals, flour, salt and spices. In another large bowl, beat milk and eggs with whisk.
- Cut 1/2 inch off pointed end of onion; peel onion, leaving bottom stem. Cut 1-inch diameter core out of middle of onion. Using very sharp, large knife, cut through center of onion to about three-fourths of the way down. Turn the onion 90 degrees and cut it again in an X across the first cut. Keep cutting the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. Spread the "petals" of the onion apart. Coat onion with cereal mixture, separating petals and sprinkling dry coating between them. Dip onion into egg mixture, then into cereal mixture again. This double-dipping ensures a well-coated onion; some of the coating will wash off when frying the onion.
- Repeat step 3 with remaining onion, cereal mixture and egg mixture.
- In deep fat fryer or heavy saucepan, place enough oil to just cover onion. Heat oil to 350°F. Using slotted spoon, slowly place 1 coated onion at a time into hot oil. Adjust heat to keep oil at 350°F. Fry 3 minutes; turn onion with slotted spoon. Fry 3 to 4 minutes longer or until onion is golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with dip.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 55 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g
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.
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