Pioneer Woman Caramelized Onion and Bacon Dip

Pioneer Woman caramelized onion and bacon dip is a creamy, bubbly hot appetizer with sweet onions, crisp bacon and melty Monterey Jack that comes together in 1 hour 15 minutes. It's an easy party appetizer for game day, Thanksgiving or Christmas, and it's a make-ahead friendly crowd pleaser.

Cook the onions low and slow for the full 35 to 40 minutes, because that is where all the sweet, jammy flavor comes from. Cut that time short and you get sharp, pale onions that taste raw against the bacon.

Cooking the onions right in the leftover bacon fat gives them a smoky depth that olive oil or butter can't match. Splitting the Monterey Jack, half in the dip and half on top, also gives you a creamy middle and a golden, lightly browned crust.

Pioneer Woman Caramelized Onion and Bacon Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

478

kcal

Soft caramelized onions and crumbled bacon fold into a tangy cream cheese and mayo base, then bake under a blanket of cheese. Once it comes out hot and bubbly, the top turns lightly golden while the middle stays scoopable.

Ingredients

• 6 slices bacon
  

• 3 onions, halved and thinly sliced
  

• 1 tsp. Worcestershire sauce
  

• 1 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 1 8-ounce package cream cheese, at room temperature
  

• 1/2 c. mayonnaise
  

• 2 scallions, chopped
  

• 1 1/2 cups grated monterey jack cheese (about 4 ounces)
  

• Chopped fresh parsley, for topping
  

• Toasted baguette and/or sliced vegetables, for serving
  

Directions

• Cook the bacon: Preheat the oven to 425°F, then cook 6 slices of bacon in a large nonstick skillet over medium heat for about 8 minutes, turning, until crisp. Move the bacon to paper towels to drain and crumble it, but leave the fat in the skillet.
• Caramelize the onions: Add 3 halved, thinly sliced onions to the bacon fat and stir to coat. Reduce the heat to medium-low and cook for 35 to 40 minutes, stirring now and then, until deep brown and very soft.
• Season the onions: Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then take the skillet off the heat. If the onions start getting too dark while they cook, add water 1 tablespoon at a time.
• Mix the dip base: Stir together 1 package room temperature cream cheese, 1/2 cup mayonnaise, 2 chopped scallions and half of the 1 1/2 cups Monterey Jack in a bowl. Once it's smooth, fold in the caramelized onions and crumbled bacon.
• Top and bake: Spread the dip in a 1-quart ovenproof dish and sprinkle the remaining cheese over the top. Bake for about 15 minutes, until it's hot, bubbly and lightly browned.
• Garnish and serve: Top the dip with chopped fresh parsley while it's still hot. Then serve it with toasted baguette slices and/or sliced vegetables for scooping.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, Sweese 8-ounce porcelain ramekins, set of 6, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the Monterey Jack for another cheese?

Sharp white cheddar or Gruyère both work well here, since they melt smoothly and go nicely with sweet onions. Gruyère gives you a nuttier flavor, while cheddar keeps things tangier.

How long does leftover caramelized onion and bacon dip keep?

Cover it and keep it in the fridge for up to 3 days. Reheat it in a 350°F oven until hot and bubbly again, because the microwave can make the dip greasy.

Can I make this dip ahead of time?

Yes, you can caramelize the onions and cook the bacon a day ahead and keep them in the fridge. You can even mix and assemble the whole dip, cover it, and bake it when guests arrive, adding a few extra minutes since it starts cold.

What can I use if I don't have a nonstick skillet?

A heavy stainless steel or cast iron skillet works fine for the bacon and onions. The onions may stick a little more, so add a splash of water as they cook and scrape up the browned bits, which add flavor.

What's the most common mistake when making this dip?

Rushing the onions is the big one. Cooking them over high heat browns the edges before the insides soften, so keep the heat at medium-low and give them the full time.