| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 slices thick bacon
- 4 large Vidalia or sweet onions, thinly sliced
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1/2 teaspoon freshly cracked black pepper
- 1 teaspoon kosher salt
- One 8-ounce brick cream cheese, at room temperature
- 1/2 cup Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- 3/4 cup grated yellow Cheddar
- 3/4 cup grated Swiss cheese
- One 10- to 12-inch boule
- Crudites, for serving
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 79 mg |
| Sodium | 647 mg |
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 15 g |
| Cholesterol | 79 mg |
| Sodium | 647 mg |
Reviews
Brought this to a Christmas party last night. Huge hit. The toasted bread worked better than the veggies. Will make it again, might skip the bread and put it in a small serving dish (oven proof) and serve it with toasted crostini’s, maybe a light cracker? No veggies.
I have a very simple receipe for an
onion dip. Equal parts of sliced onion, mayonnaise, and shredded cheddar cheese. Mix well and bake at 350
degrees until bubbly. Could add bacon crumbled just as in this receipe. Simple. Simple. Simple.
onion dip. Equal parts of sliced onion, mayonnaise, and shredded cheddar cheese. Mix well and bake at 350
degrees until bubbly. Could add bacon crumbled just as in this receipe. Simple. Simple. Simple.
Amazing
Delicious! We watched the episode that features this, this morning and decided to make it. It is a bit time consuming but well worth it. We couldn’t find a bread bowl so I used a pie dish and baked it until bubbly and I only used three sweet onions because four (I sliced four) would have made the onion/cheese ratio off We used pita chips and pre-sliced sourdough bread to eat the dip with. Will make again!