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Slow Roasted Onion Dip with Bacon

Slow roasted onion dip with bacon is rich, flavorful, and so versatile. This roasted onion dip recipe is flavorful and easy to make.

Prep Time
15 mins
Cook Time
15 mins
Cooling Time, divided
1 hr 15 mins
Total Time
2 hrs 15 mins
Servings: 20
Calories: 106 kcal
Course: Appetizer
Cuisine: American

Ingredients

Roasting Onions
  • 6 medium yellow onions halved crosswise root and stem ends X’d twice
  • olive oil
Dip
  • 10 lices 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

Instructions

    Cup of Yum
  1. Get out and measure your ingredients.
  2. Preheat your oven to 400 degrees.
  3. Line a rimmed baking sheet with aluminum foil and coat foil with cooking spray or oil.
  4. Slice your onions in half crosswise so that the stem or root is at the top or middle of each onion half.
  5. 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.
  6. Using a brush, coat bottom of onions with olive oil and place on top of baking sheet, cut and olive oil side down.
  7. Roast until dark brown around bottom edge and tender when pierced with thin knife tip, around 30 minutes.
  8. Transfer pan to a rack.
  9. Allow onions to rest for 5 minutes before lifting off pan with a spatula.
  10. Allow onions to cool.
  11. Peel and chop them all up fine.
  12. Prepare your bacon in the meantime and get everything else ready.
  13. Mix all ingredients together, including your onions and cooked bacon, in medium bowl. Reserve some cooked bacon to garnish dip, if desired.
  14. Chill for at least an hour so flavors can meld together. You’ll be glad you did.
  15. Serve with a little reserved bacon on top, if desired.
  16. 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

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

% 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.