Thursday, September 29, 2011

Warm Bacon and Caramelized Onion Dip

There is something fantastic about warm, cheesy, and creamy dips. On Sunday, the family settled in for the Packer v. Bear game and munched on this delicious creation. Earlier in the day I text my sister for any requests, and she responded with 4 different things. One of the requests was bacon dip. I decided to be creative and came up with this appetizer. It was a hit! Even my three year old nephew dug in.

Tomorrow Ron and I are taking a second look at a house!! I really like this one so keep your fingers crossed for us!

12 oz cream cheese
1/3 up sour cream
10 slices thick cut bacon, cooked and chopped
1 onion, sliced thin
1 cup grated Swiss cheese, divided
2 Tbl butter
1 tsp olive oil
1/4 tsp salt
1/2 tsp black pepper

Add butter and olive oil to a medium skillet. Turn heat to medium-low and add onion. Allow onions to cook slowly and caramelize. This takes about 20-25 minutes so be patient so the onions do not burn. When onions are cooked, drain and set aside to cool. In a medium bowl, blend the cream cheese and sour cream. Gently stir in onions, bacon, salt, and pepper. Fold in 1/2 cup of Swiss cheese. Spread dip into a small baking dish. Top with remaining cheese. Bake at 350 degrees for about 25 minutes or until sides are hot and bubbly.


  1. This dip looks so yummy! Great for a get-together. Good Luck on the house :)

  2. Yummy so creamy and I bet the bacon is awesome in it.

    Thanks for linking up to It's a Keeper Thursday, I am co-hosting this week, hope you will stop by to say hi.

  3. Oh, yum. We'll have to try this Sunday. Go Pack Go! {Visiting from This Chick Cooks}

  4. mmm i love bacon so I think this dip is for me! Just found you via The Chick Cooks!

  5. Thanks for linking up at A Little Nosh this week!

  6. Hi Ashley, this dip sounds really delicious. Will have to try it soon. Thanks for sharing. I recently found your blog and am now following. Please pop on over to mine and perhaps you would like to follow me also. I would like that. Hugs, Chris