This Hot Onion Bacon Dip has a French flair with tons of rich, flavorful cheeses, caramelized onions and crunchy bacon. Add some crostini for dipping and you’ve got a classy appetizer that’s perfect for your next party.
The smell of cooking onions on the stove is one of my very favorite smells. Raw onions are something I just can’t swallow (literally), but the sweet scent of caramelized onions sauteing in rich butter on the stove makes my mouth water. If you’ve never made caramelized onions before, you’re going to want to try them in this dip!
How to make Hot Onion Bacon Dip
The first step in this Hot Onion Bacon Dip is caramelizing the onions. This process does take a little time (20 minutes or so) because you want to saute the onions over low heat so they don’t burn. First melt some butter in a big heavy skillet. I love my cast iron skillet for this. (aff) Let the onions gently cook in some melted butter, stirring every few minutes, until they are deep golden brown and soft. Let them cool while you mix up the rest of the dip mixture.
The key to a good baked dip is the creamy base, which in this case is cream cheese, sour cream and good quality Mozzarella and Fontina cheeses. Cream cheese is softened to room temperature to make it easy to mix, then whipped using a hand mixer. This makes the cream cheese nice and smooth and fluffy and ready to incorporate the other flavors. Once all of the cheeses and sour cream are blended together, add a little garlic salt and Worcestershire for flavor. The final addition is the cooled bacon and caramelized onions which are folded into the creamy, cheesy mixture.
Pour it all into a deep baking dish (like this one) and top with some more bacon. Bake for about 20 minutes or until the hot onion dip is just starting to brown around the edges and is nice and melty.
Garnish with some fresh minced parsley and serve it up alongside some crunchy crostini or crackers. This is one classy appetizer!
Hot Onion Bacon Dip
- 1 large white onion diced
- 1 tablespoon butter
- 8 ounces cream cheese room temperature
- 1 cup sour cream
- 1 tablespoon Worcestershire
- 6 slices bacon cooked and diced
- 1 cup Mozzarella cheese
- 1 cup Fontina cheese
- 1 teaspoon fresh minced garlic 2 cloves
- 1/2 teaspoon garlic salt
- Salt and pepper
- Minced parsley
- Preheat oven to 350 degrees F. Spray an 8-inch, oven safe baking dish with nonstick cooking spray.
- Heat a large skillet to medium-low heat. Melt the butter in the skillet, then add the diced onions. Cook, stirring often, until caramelized; about 10-15 minutes.
- Meanwhile, in a large both, beat cream cheese, sour cream and Worcestershire until smooth and creamy. Stir in onion, cheeses, garlic, half of the bacon, garlic salt, ¼ teaspoon black pepper and 1 tablespoon fresh minced parsley (or 1 teaspoon dried).
- Pour the mixture into the prepared baking dish and spread evenly. Top with remaining bacon crumbles.
- Bake at 350 degrees for 20 minutes, or until hot and bubbly.
- Top with fresh minced parsley for garnish and serve hot, with crackers or crostini for dipping.
Here is another baked cheese dip that we love:
And here are some more great appetizer dips to try:
Ground Beef Enchilada Dip