My friend Nicole and I love to collaborate on recipes. Easily half of our email correspondence relates directly to cooking and/or swapping ideas for new dishes. Our most recent online has dialogue has been about dip. A long time ago we both swore allegiance to Ina Garten’s Pan-Fried Onion Dip and last week Nicole took it to a whole new level. Inspired by her favorite date-night meal at Blue Smoke in NYC, she made a variation of their famous bacon dip. Using Ina’s recipe as a jumping off point she added bacon and a revised cooking technique, creating an entirely new recipe. Like a good friend, she immediately emailed me her new formula and I set to work replicating it in my kitchen. Salty, creamy with just the right amount of bacon flavor, it was smash hit in our house. I plan to add this to my roster of food for fall parties and taking to potlucks. But, it won’t quite replace date-night at Blue Smoke.
Pan Fried Onion & Bacon Dip
based loosely on the recipe by Ina Garten
3 strips good quality bacon
2 medium yellow onions, chopped
1/4 t. cayenne pepper
4 oz. cream cheese, room temperature
1/2 c. sour cream
1/2 c. mayonnaise
1. Cook bacon until crispy in a skillet over medium heat. When bacon is cooked remove it from the pan to a plate covered with a paper towel. Add the onions and cayenne to the skillet and cook the onions in the bacon fat until completely caramelized. About 15-20 minutes. Remove from heat and allow to cool.
2. In a mixer fitted with a paddle attachment, or using a handheld mixer, beat the cream cheese, sour cream and mayonnaise until completely smooth. Add the onions and stir well. Break up the pieces of bacon and stir into the dip, reserving a few pieces to scatter on top. Serve with chips or vegetables.