Yesterday, I was hosting our book club meeting, where we discussed the book Eleanor Oliphant is completely fine by Gail Honeyman. If you attend book club meetings, you know snacks are the second-best part of the gathering. I have made a delicious caramelized onion dip, and it was a winner.
I have also made pumpkin cupcakes for dessert, which I will share the recipe in another post.
Next time you have guests over, treat them with this delicious caramelized onion dip. It is rich, but once in a while, I forget about the calories.
Caramelized Onion Dip
2 large onions thinly sliced
5 strips of bacon diced
½ cup of mozzarella cheese
½ cup of Parmesan cheese
4 oz of cream cheese
4 cloves of garlic, minced
1 tbsp of Worcestershire sauce
1 tsp sugar
1 tsp of dry parsley
½ cup of sour cream
1 tsp ground mustard powder
1/8 tsp of nutmeg
1 tsp pepper flakes
Salt and pepper to taste
In a large skillet over medium-high heat, add the bacon strips and cook them until they are crispy. Remove them from the pan and set them aside.
Add the onions to the hot skillet that has the fat that the bacon rendered.
Reduce the heat to medium-low, sprinkle the sugar over the onions and cook them for about 10 minutes or until they have caramelized really well.
Add the garlic, cook for 30 seconds, then add the cream cheese and mix it in well.
Add the sour cream, the Worcestershire sauce, half of the dry parsley, the nutmeg, the pepper flakes, the ground mustard, the cooked bacon, half of each cheese, salt, and pepper. Cook everything together for about two minutes.
Add the mixture to an oven-safe serving dish. Sprinkle the rest of both kinds of cheese and the rest of the parsley over the top. Put the dish under the broiler until the cheeses are golden brown.
Enjoy and happy reading!