My best male friend’s (Matt) mom sent me this recipe, just to make it and hear: “This is my new favorite dip” from another guy friend, Jamie. Needless to say, this was a huge hit.  (Please note that the eager guest in this photo is actually Tom.)  
8 ounces bacon (6 to 8 strips)
2 tablespoons butter
2 medium sweet onions, sliced
2 tablespoons brown sugar
1 tablespoons red wine vinegar 
1 tablespoon water
1 cup sour cream
1 package (8 ounces) cream cheese, softened
2 cups Monterrey Jack cheese
Cook bacon until crisp, remove bacon to paper towel lined plate to drain, cool; crumble. 
Remove all but 2 tablespoons bacon grease from skillet.
Add butter to skillet with bacon grease. Stir in onions and cook over medium heat until soft (about 5 minutes) stirring frequently.  


(note: you can cut these onions in any thickness or size, just depending on what you are going for. Also, feel free to use shallots in place of sweet onions.)
Stir in 1 tablespoon brown sugar and the water. (This is instead of using molasses.) Continue to cook for 10 to 15 minutes until onions are caramelized.

Stir in remaining 1 tablespoon brown sugar, water, vinegar, and crumbled bacon. Mix well and remove from heat. 
(note: I love using my Pampered Chef bacon cooker. It goes in the microwave and the fat all dips into the slots below. Crispy and healthier bacon in 5 minutes.) 

Add sour cream and cream cheese, stirring to blend. Stir in 1 1/2 cups Monterrey jack cheese, mix well. 

Pour into 1 quart baking dish. Top with remaining Monterrey Jack cheese. 

Bake in preheated 350 degree oven for 15 to 20 minutes or until cheese is bubble around edges. 


Serve with pita chips or fresh vegetables. 
You know it’s good when you eat it from your lap!

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