Roasted Onion and Bacon Dip

By lorik

With its fresh ingredients, this dip tastes like an uptown version of the old standby made with powdered onion soup mix. Serve with chips or crudités.

Ingredients

• Roasted Onions:
• 6 medium yellow onions halved crosswise, root and stem ends X'd twice (see illustration below)
• 1 tablespoon olive oil
• Dip:
• 6 - 8 slices bacon, cooked crisp and drained, crumbled
• 2 cups sour cream
• 2 1/4 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 3 tablespoons chopped fresh chives
• 1/2 teaspoon table salt
• Ground black pepper
• Variation from Fine Cooking:
• Grilled onion and gorgonzola dip:
• 1 medium yellow onion, trimmed, peeled and sliced crosswise into 1/2-inch-thick rounds (4 slices)
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 2 oz. crumbled Gorgonzola
• 1 Tbs. fresh lemon juice
• 1 tsp. minced garlic
• 2 to 3 dashes hot sauce
• Snipped fresh chives

Details

Servings 3
Adapted from cooksillustrated.com

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 400 degrees. Line a baking sheet or jelly roll pan with aluminum foil; rub foil with oil. Place onions cut side down on baking sheet. Roast until dark brown around bottom edge and tender when pierced with thin skewer or knife tip, about 30 minutes. Transfer pan to rack; let onions rest for 5 minutes before lifting off pan with metal spatula. Let onions cool then peel and chop fine.

2. Mix all ingredients (including onions) in medium bowl. Serve immediately or chill.

Variation:
Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Brush the onion slices with oil and season with salt and pepper.

Grill the onion slices until grill marks form on one side, about 7 to 8 minutes. Flip the slices and continue to grill until tender, about 7 to 8 minutes more. Stack the onions on a large piece of foil, wrap the onions up, and let them sit for 10 minutes to soften further.

Pulse the onions in a food processor until coarsely chopped. Add the yogurt, mayonnaise, Gorgonzola, lemon juice, garlic, hot sauce, 1/2 tsp. salt, and 1/4 tsp. pepper; pulse until combined but still chunky.

Transfer to a serving bowl, cover, and chill for at least 1 hour. Garnish with chives before serving.

Make Ahead Tips:

The dip can be made and refrigerated up to 1 week ahead. Return to cool room temperature to serve.

nutrition information (per serving):
Calories (kcal): 100, Fat (kcal): 9, Fat Calories (g): 80, Saturated Fat (g): 3, Protein (g): 3, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 3, Sodium (g): 190, Cholesterol (g): 15, Fiber (g): 0,