Name: Gruyere Bacon and Caramelized Onion Dip
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 5 strips bacon; 2 medium white onions (thinly sliced); 1 tbsp granulated sugar; ¼ tsp salt; 2 tsp balsamic vinegar; ½ cup mayonnaise; ½ cup sour cream; 2 cups shredded gruyere (divided); 2 tbsp chopped parsley; 2 tsp garlic powder; sliced, toasted baguette (for serving)

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Everyone loves a good dip or cheese spread, right? Queso, pimento cheese, cream cheese. Sure, but what can we do to take it to the next level? Here’s an idea, add bacon! Wait, how about caramelized onions too? Not finished yet? Lets bake it in the oven until it gets bubbly! This gruyere, bacon, and caramelized onion dip is a party appetizer taken to a while new level. Cheesy, salty and hint of sweet, cheese dip never looked so good!

Bacon and Caramelized Onion

The major flavor bombs in this dip also happen to be the parts of the dish that take the longest. You can definitely prep both the bacon and onions ahead of time, and in fact, making a huge batch of both isn’t the worst idea in the world (think about how great your house will smell!). Let’s start with the bacon first. In a large flat skillet or cast iron pan over medium heat, place 5 strips of bacon.

PRO TIP: add about 1/3 cup of water to the pan right after the bacon is added. I know this sounds crazy, but trust me! The water ensures the bacon is being cooked at an even lever all over. This helps make sure the bacon gets evenly crispy and does not curl up. Don’t worry, the water eventually evaporates out. Cook the bacon for about 3-4 minutes per side, and then remove from the pan and place on a plate lined with paper towels to drain any excess grease. Once the bacon is cooled, chop into small pieces and set aside.

Take that same pan and discard all but 2 tbsp of bacon grease. Placing back on the heat, add in 2 thinly sliced medium white onions. Cook low and slow for about 20-25 minutes or until the onions are soft and a light amber color. To the pan, add in 1 tbsp of granulated sugar, a pinch of salt, and 2 tsp of balsamic vinegar. Cook an additional 5-10 minutes, or until the onions reach a deep amber color. Set aside.

Gruyere Dip

Now that the flavor base is done, let make a dip! Preheat the oven to 400 degrees. In a small bowl, mix together 1/2 cup each of sour cream and mayo. Also add in 1 cup of shredded gruyere cheese, your chopped bacon, and caramelized onions. Additionally, add in 2 tbsp of chopped parsley and 2 tsp of garlic powder. No need to add salt to this, as the cheese, bacon, and mayonnaise all have plenty of salt for this dish. Mix all of this together and transfer to a medium (about 6 inch) cast iron skillet.

Smooth the dip into an even layer and top with an additional cup of gruyere cheese. Bake in the oven for 20 minutes or until golden brown and bubbling. You’ll want to eat this right away, or the fat from the cheese and mayo will begin to separate too much and not make for a smooth, cheesy dip. Serve with cold veggies like celery and carrot sticks, or my favorite, sliced, toasty baguettes. This gruyere dip takes cheese dips to a new level of sophistication, but is so addicting you will keep coming back for more!

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