Caramelized Onion And Bacon Dip Recipe

Cook garlic slowly

Place the 8 garlic cloves and 1 cup olive oil in a small saucepan in a single layer. Bring to a very gentle simmer over low heat (oil should not bubble vigorously). Maintain a bare simmer and cook until garlic is tender and pale golden, about 30–40 minutes. Remove from heat and let cool in oil. Reserve garlic and oil separately: transfer garlic to a small bowl and strain oil into a jar (reserve both).

Slice and sweat

While garlic confit cooks, heat 1 tablespoon unsalted butter in a large skillet over medium-low heat. Add the thinly sliced onions (about 2 cups) and 1 teaspoon salt; toss to coat. Cook gently, stirring every 3–5 minutes so the onions soften and release moisture, about 12–15 minutes.

Caramelize

Increase heat to medium, add 1 teaspoon granulated sugar to help browning, and continue to cook, stirring every few minutes to prevent sticking, until onions are deep golden brown and sweet, about 20–25 more minutes. If the pan gets too dry or begins to burn, add 1–2 tablespoons of the reserved garlic oil. Stir in 1 teaspoon apple cider vinegar for brightness, then transfer onions to a plate to cool.

Cook bacon

Preheat oven to 400°F (200°C). Arrange 6 slices of thick-cut bacon on a rimmed baking sheet lined with foil and a wire rack (or directly on foil). Bake until crisp, about 15–20 minutes depending on thickness. Transfer bacon to paper towels to drain and cool slightly, then chop into 1/4-inch pieces. Reserve 1 tablespoon of rendered bacon fat (optional) for flavor in the dip.

Prepare garlic

Mash 6 of the confit garlic cloves with a fork to a smooth paste. Reserve 2 whole confit cloves for garnish if desired. If you reserved bacon fat, warm it slightly and whisk 1 teaspoon into the mashed garlic for additional flavor (optional).

Combine base

In a medium bowl, beat together 2 cups sour cream, 4 oz softened cream cheese, and 1 tablespoon mayonnaise until smooth and homogenous.

Add flavor components

Fold the mashed garlic paste, about 1 cup of the cooled caramelized onions (reserve a tablespoon for garnish), and 3/4 of the chopped bacon into the sour cream mixture. Stir in 2 tablespoons finely chopped chives, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning — add more salt, pepper, or a splash (up to 1 tsp) of the reserved garlic oil if desired.

Chill

Cover the dip and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. The dip keeps well for up to 3 days refrigerated in an airtight container.

Finish and serve

Before serving, transfer dip to a serving bowl. Top with the remaining caramelized onions, the reserved chopped bacon, the 2 whole confit garlic cloves (optional), and an extra tablespoon of finely snipped chives. Serve with a bag of kettle-style potato chips for scooping.