Onions & Bacon – What Could Be Better?

Let’s get something out of the way, right off the bat: I don’t make a lot of dips. It’s not that I don’t like them; it’s that I like them too much. You see, I can make dinner out of a pile of chips/bread/pretzels and whatever dip happens to be nearby (salsa, guac, hummus, spinach artichoke dip… you get the idea). So what’s the problem, you ask? Well, Andy doesn’t like dip. (Not even queso! It’s melty cheese! What’s not to love?) And while I am perfectly capable of eating an entire batch of dip, I’m also trying to be a responsible adult here and exercise some self-control.

However, a few weeks ago, I decided that I WANTED DIP. I was going to make this caramelized onion dip that had been teasing me for months. And since we had friends coming over for a movie night, I knew that I wouldn’t have to eat the entire bowl myself. Andy was pretty disappointed when he discovered that the caramelized onions and the bacon were destined for dip, rather than dinner. He mourned the “waste” of such perfectly good ingredients and tried to “save” some of the onions from being smothered in sour cream. (So noble, right?)

I halved the original recipe (out of necessity – somehow, I only had a scant cup of sour cream in the fridge), which gave me a manageable amount of dip for three dip lovers and one dip hater (who did try a few bites and deem it “not terrible”). One of the best things about this dip (besides how good it tastes, both on chips and on a spoon…) is the way it makes your house smell while you’re prepping the ingredients. Onions caramelizing and bacon cooking are up there with fresh bread on my “favorite smells” list.Ā And, like most dips, it’s easy to make, which is a good thing. Especially when the resident dip hater decides that caramelized onions and bacon make dip acceptable, which means you’ll need to make it more often. šŸ™‚

Caramelized Onion Dip

Caramelized Onion & Bacon DipĀ 

1/2 cup caramelized onions
3 slices of bacon, cooked until crisp and crumbled into pieces
2 scallions, thinly sliced, some greens reserved for garnish
1/2 teaspoon apple cider vinegar
pinch cayenne pepper
1 cup sour cream
salt and pepper to taste

In a medium bowl, stir the onions, bacon, sour cream, vinegar, cayenne and scallions together. Taste the dip, then season with salt and pepper as necessary. Top with reserved onion greens and cover the bowl with plastic wrap. Chill the dip in the refrigerator for at least 20 minutes. Serve with your favorite chips (I used pita chips).

From Smells Like Home, who adapted it from The Cook’s Illustrated Cookbook.

Click here for a printable version.

 

New Favorite Condiment

Or, at least, my favorite after some good guacamole.Ā (Apparently I like green dips. Who knew?) I discovered this one while I was searching for a solution to our squash situation. While the soup didn’t rate high enough to go into our regular rotation, this avocado lime cream blew me away. I ate it on stuffed peppers, in tacos, on pretzels and then proceeded to lick the container clean. (What? Waste not, want not! šŸ˜‰ )Ā 

It was a welcome addition to taco night, and Arron, Karen’s hubby and the master of sauces, gave it a thumbs up. Best of all, it’s super easy to throw together – always a good thing in my book.

I realize this isn’t a picture of JUST the cream. I also made homemade lime tortilla chips and salsa verde. It just happens to be my favorite of the photos.In case you’re wondering, the cream is on the left, the salsa verde on the right.

Avocado Lime Cream

1/2 cup sour cream (I used the reduced fat)
1 avocado, sliced
handful of cilantro, large stems discarded
juice of one lime
1/4 teaspoon salt

Combine the ingredients in a blender or food processor. (I use a glass bowl and my immersion blender.) Process until smooth and creamy. Store in theĀ refrigerator.

The flavors meld together after some time in the fridge, so I like to make this 12-24 hours in advance.

From Erin’s Food Files