Cheesy Bacon Perogies Recipe

Cook bacon

Place a large skillet over medium heat. Add the 6 bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Remove bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet; discard or save the rest for another use.

Slice onions and green onions

While bacon cooks, peel and thinly slice the yellow onion. Thinly slice the green onions, separating the white and light-green parts from the darker green tops for garnish.

Sauté onions

To the skillet with reserved bacon fat, add 2 tablespoons unsalted butter and melt over medium. Add the sliced yellow onion and a pinch of salt. Sauté, stirring occasionally, until soft and golden, about 8–10 minutes. Stir in 1 teaspoon smoked paprika during the last minute of cooking. Transfer onions to a bowl and keep warm.

Pan-fry perogies

Wipe the skillet clean and return to medium heat. Add 2 tablespoons vegetable oil. When hot, add the frozen perogies in a single layer (work in batches if necessary) and cook until golden and crisp on each side, about 3–4 minutes per side. Press gently with a spatula to flatten slightly and encourage even browning. When cooked, transfer perogies to the bowl with sautéed onions.

Crumble bacon

Crumble or chop the cooked bacon into bite-sized pieces and set aside to add to the finished dish.

Make roux

In a medium saucepan over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon all-purpose flour and whisk continuously for 1 minute to form a light roux (no browning).

Add milk and thicken

Gradually whisk in 1 cup whole milk until smooth. Continue whisking and bring to a gentle simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Finish cheese sauce

Lower heat to low. Whisk in 2 tablespoons softened cream cheese until incorporated. Stir in 1 teaspoon Dijon mustard, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Remove from heat and add 1 cup shredded sharp cheddar, stirring until melted and smooth. If sauce is too thick, stir in up to 2 tablespoons additional milk to reach desired drizzle consistency.

Return the bowl with crispy perogies and sautéed onions to the skillet on low heat just to warm together for 1–2 minutes. Pour the cheese sauce over the perogies and gently toss or spoon to coat most pieces.

Scatter crumbled bacon evenly over the perogies and drizzle 1/4 cup Zoo Dip over the top in a thin stream or dot it around for serving. Sprinkle the remaining 1/4 cup shredded cheddar over everything so it melts slightly from the heat.

Finish by scattering sliced dark-green onion tops and optional chopped parsley over the dish. Dust with a pinch more smoked paprika for color, if desired.

Serve immediately while hot, with extra Zoo Dip on the side if desired.