Onion, Bacon & Roasted Garlic Dip
- 1 head of garlic
- ½ tablespoon olive oil
- 2 tablespoons butter
- 2 medium onions, sliced
- 2 slices bacon, chopped
- 8 ounces sour cream
- ½ tablespoon fresh parsley, chopped
- Salt to taste
- Preheat oven to 400 degrees
- Remove the loose papery skin from the head of garlc and slice enough off the top so some of the cloves are exposed.
- Drizzle ½ tablespoon olive oil over the top of the garlic
- Wrap the garlic in tin foil and roast on a baking sheet for 20-30 minutes
- Once roasted remove from the oven and set aside to cool
- In a large pan, cook the bacon until crispy. Remove and drain on a paper towel. Once cooled store in a baggie and keep in the fridge for serving the next day.
- Remove most of the bacon fat from the pan, leaving about 1 tablespoon behind
- Melt the butter over medium low heat in the same pan as the bacon fat
- Add the sliced onions, tossing to coat in the butter
- Caramelize the onions by cooking them over medium low to low heat. This process will take at least 40 minutes. You want the onions to slowly brown and soften, so adjust the heat as needed to keep them from browning too fast
- Once the onions are a deep golden color remove them from the heat
- Give the onions a rough chop
- In a medium bowl, squeeze the roasted garlic out of the skin. Mash the cloves with a fork – it doesn’t need to be completely smooth, but mashed enough so there aren’t large chunks of garlic
- Add the chopped onions to the garlic and stir to combine
- Stir in the sour cream
- Cover and refridgerate overnight until ready to serve
- Before serving, stir the onion dip and check for seasoning. Add salt to taste.
- Top the onion dip with the crispy bacon and fresh parsley
- Serve with crackers
The post Onion, Bacon & Roasted Garlic Dip appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2014/11/onion-bacon-roasted-garlic-dip.html
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