Loaded Bacon & Caramelised Onion Dip
With appreciation to OFPA Gold Medal winning The Good Oil and the team from the Semla Studio for this delicious, gourmet twist on a kiwi classic. An ideal upgrade on a well known dish which is worth the extra effort. We’re sharing this, as its the ideal accompaniment to holiday weekend drinks.
Ingredients
200g streaky bacon, chopped
2 tbsp The Good Oil extra virgin rapeseed oil
3 medium onions, thinly sliced
1 tbsp balsamic vinegar
2 tbsp brown sugar
200g cream cheese, softened
60g mayonnaise
60g sour cream
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 cloves garlic, crushed
100g grated tasty or cheddar cheese
Fresh chives, chopped (optional)
Method
Cook the bacon in a large frying pan over medium heat until crisp. Remove and set aside on a paper towel to drain.
Add the oil to the same pan with the onions over medium heat and cook for 5 minutes until softened. Reduce the heat to low and cook for 15-20 minutes, stirring often, until golden and caramelised. Season with salt and pepper, then stir through the balsamic vinegar and brown sugar. Set aside to cool slightly.
Preheat the oven to 200°C bake and lightly grease a baking dish.
In a large bowl, mix the cream cheese, mayonnaise, sour cream, garlic, Worcestershire sauce, Dijon mustard and half the cheese until smooth.
Set aside a small handful of the caramelised onions and bacon for topping. Fold the remaining onions and bacon through the dip mixture and season to taste.
Spread into the prepared dish and top with the remaining cheese.
(Optional) If making homemade crostini, arrange the sliced baguette on a baking tray, brush lightly with oil and bake for 8-12 minutes, turning once, until golden and crisp.
Bake the dip for 15 minutes, or until hot and bubbling. Grill briefly for a golden top if needed.
Top with the reserved bacon, caramelised onions and fresh chives. Serve immediately with crostini or pita chips for dipping.
