Slow Roasted Onion Dip with Bacon
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Slow Roasted Onion Dip with Bacon
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Slow roasted onion dip with bacon is rich, flavorful, and so versatile. This roasted onion dip recipe is flavorful and easy to make.
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Ingredients
Roasting Onions
- 6 medium yellow onions halved crosswise root and stem ends X’d twice
- olive oil
Dip
- 10 slices Bacon cooked crisp and drained, crumbled
- 2 cups sour cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- ¼ cup chopped fresh chives
- ½ teaspoon salt
- cooking spray
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Instructions
- Get out and measure your ingredients.
- Preheat your oven to 400 degrees.
- Line a rimmed baking sheet with aluminum foil and coat foil with cooking spray or oil.
- Slice your onions in half crosswise so that the stem or root is at the top or middle of each onion half.
- Using a small, sharp knife slice an x into each onion near the root or stem. This will allow steam to escape from the onion as it bakes inside your oven.
- Using a brush, coat bottom of onions with olive oil and place on top of baking sheet, cut and olive oil side down.
- Roast until dark brown around bottom edge and tender when pierced with thin knife tip, around 30 minutes.
- Transfer pan to a rack.
- Allow onions to rest for 5 minutes before lifting off pan with a spatula.
- Allow onions to cool.
- Peel and chop them all up fine.
- Prepare your bacon in the meantime and get everything else ready.
- Mix all ingredients together, including your onions and cooked bacon, in medium bowl. Reserve some cooked bacon to garnish dip, if desired.
- Chill for at least an hour so flavors can meld together. You’ll be glad you did.
- Serve with a little reserved bacon on top, if desired.
- Enjoy every bite!
Notes
- Cook the bacon over medium heat. You want to get it crispy but not burned.
- When cutting the "x" into the stem and root ends of your onions, you only need to go deep enough to pierce the first layer or two of the onion. You don't have to go super deep.
- If you use a food processor to chop your roasted onions, be careful not to overdo it. You want finely chopped onions, not onion puree.
Nutrition Information
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Calories
106kcal
(5%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
21mg
(7%)
Sodium
159mg
(7%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
171IU
(3%)
Vitamin C
3mg
(3%)
Calcium
35mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 21mg | 7% |
| Sodium | 159mg | 7% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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