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Bacon and Onion Dip


  • 8 ounces cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dry English mustard
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup plus 2 tablespoons shredded Parmesan
  • 1/3 cup Onion Jam, recipe follows
  • 3 strips bacon, cooked and crumbled
  • Chopped chives, for garnish
 
        Onion Jam:
  • 1 tablespoon vegetable oil
  • 2 yellow onions, thinly sliced
  • 1 teaspoon kosher salt
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon brown sugar

Preheat the oven to 350 degrees F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes.

Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.

Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.

Onion Jam:
In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.

Serving suggestions: crackers, toasted bread and vegetables