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Delicious and sweet caramelized onions inside this incredibly creamy and cheesy onion and bacon dip! With the added crispy bacon and melted Romano cheese, this dip is sure to be a huge hit at your next party!
Aren’t gooey, cheesy dips the best? Once you pull them out of the oven, no one can resist! After you make this amazing caramelized onion and bacon dip, you’ll have to try out a few of my other favorites: hot corn dip, spinach and artichoke dip, and provoleta!
Delicious Onion and Bacon Dip
Caramelized onions are seriously one of my favorite ways to eat onions. Even if you aren’t a huge onion lover, you have got to try them caramelized. It takes the bite out of the onion and makes them sweet with a smoky flavor. So amazing
Now imagine these caramelized onions in a dip. With cream cheese, mayonnaise, and shredded Romano cheese all melted together. Oh and don’t forget the bacon! The flavors in this onion and bacon dip are so delicious and addicting I can never seem to get enough! So grab your favorite crackers and toasted bread, this is one ooey-gooey, bubbly dip you don’t want to miss.
Ingredient List
This is everything you’ll need to make a cheesy, bacon-filled dip that’s packed with flavor! Trust me, you’re going to love the flavor that this mix of ingredients creates. Exact measurements can be found in the recipe card at the end of the post.
- Olive Oil: This is used for cooking the onions in. You could swap it with canola or vegetable oil, whatever you have on hand!
- Sweet Onions: Sweet onions bring that lovely sweet-savory vibe, making the dip utterly irresistible. If you can’t find sweet onions, regular yellow ones will do, but they won’t bring that same sweet kick.
- Water: Helps the onions caramelize to perfection without burning.
- Cream Cheese: Adds creaminess and a delightful tang that makes the dip so good. Sour cream or Greek yogurt will also work, keeping that creamy texture with a hint of tangy goodness.
- Mayonnaise: So the onion bacon dip has a little extra creaminess.
- Grated Romano Cheese: This is the flavor booster, adding a salty, nutty kick that takes the dip up a notch. Grated parmesan has a similar flavor and texture, so you can use that as a substitute.
- Bacon: Bacon adds that smoky, crispy charm that’s impossible to resist. I like using precooked bacon to make this dip even easier to prepare.
- Salt and Pepper: Season to taste!
Onion and Bacon Dip Recipe
This onion bacon dip is super easy to make, but it does need a little bit of prep. You’ve got to get those caramelized onions just right! It’s what makes the flavor so good.
- Caramelize Your Onions: In a medium-sized skillet add oil, onions, and water. Cook over medium high heat until browned and caramelized adding more water as needed. Be patient, it will take about 45 minutes for the onions to reach a dark caramelized color.
- Preheat Oven: Preheat oven to 350 degrees Fahrenheit.
- Combine Mayo and Cream Cheese: In a medium bowl, cream together the mayonnaise and softened cream cheese.
- Mix in Remaining Ingredients: Stir in the 1/2 cup Romano cheese, bacon crumbles, and caramelized onions.
- Add to Baking Dish: Spread into a baking dish and top with remaining 1/4 cup romano cheese.
- Bake: Bake in a preheated oven for about 20-30 minutes or until the top is golden brown.
Be Patient When Cooking Your Onions!
The caramelized onions do take a little time and patience. As soon as they turn that golden brown color and caramelize they are well worth the wait. They are the perfect addition to this creamy and cheesy dip. It kind of reminded me of all the things that I love about French onion soup inside of a dip!
Tips for Making the Best Onion and Bacon Dip
Here are a few extra ways to make sure your tip turns out perfectly. Everyone will want a taste! It’s perfect for game days, potlucks, parties, you name it.
- Slow and Steady Caramelization: I know I’ve said it before, but this is super important. When caramelizing onions, patience is key. Let them cook low and slow for that rich, sweet flavor. Don’t rush it—about 45 minutes should do the trick.
- Get That Creamy Consistency: When blending the cream cheese and mayo, make sure the mixture is nice and smooth. You want to avoid lumps here. A hand mixer or some elbow grease will do the trick.
- Don’t Go Easy on the Cheese: Add more cheese than you think you need. A thick layer on top is what will make the dip so bubbly and delicious. Also, used freshly grated Romano if you can! The preservatives in pre-shredded cheese keep it from melting as well.
- Cook Until Golden Brown: Bake until the top is beautifully golden brown. That’s when you know it’s ready to be devoured.
- Serve With: Any substantial cracker or chip will work here. This dip is pretty thick so you want to make sure your crackers don’t break while dipping. Pita chips and crostini are my favorite!
How Long Does Onion Bacon Dip Last?
This is one of those appetizers that’s best served fresh out of the oven. This way, the cheese is all bubbly and stretchy and the onions are warm and soft!
If you end up with leftovers, you can store them covered in the fridge for up to 2 days. Reheat in the microwave or oven on low heat until the cheese is melted. This onion and bacon dip does not freeze well.
More Delicious Hot Dips
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In a medium sized skillet add oil, onions, and water. Cook over medium high heat until browned and caramelized adding more water as needed. Be patient, it will take about 45 minutes for the onions to reach a dark caramelized color.
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Preheat oven to 350 degrees Fahrenheit.
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In a medium bowl, cream together the mayonnaise and softened cream cheese.
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Stir in the 1/2 cup romano cheese, bacon crumbles, and caramelized onions.
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Spread into a baking dish and top with remaining 1/4 cup romano cheese.
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Bake in a preheated oven for about 20-30 minutes or until the top is golden brown.
Updated on October 9, 2023
Calories: 324kcalCarbohydrates: 13gProtein: 7gFat: 27gSaturated Fat: 9gCholesterol: 43mgSodium: 323mgPotassium: 260mgFiber: 1gSugar: 9gVitamin A: 306IUVitamin C: 8mgCalcium: 123mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This story originally appeared on TheRecipeCritic
