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- 6
slices bacon
- 3
onions, halved and thinly sliced
- 1 tsp.
Worcestershire sauce
- 1 tsp.
kosher salt
- 1/2 tsp.
black pepper
- 1
8-ounce package cream cheese, at room temperature
- 1/2 cup
mayonnaise
- 2
scallions, chopped
- 1 1/2
cups grated monterey jack cheese (about 4 ounces)
-
Chopped fresh parsley, for topping
-
Toasted baguette and/or sliced vegetables, for serving
-
- Step 1Preheat the oven to 425˚. Cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 minutes. (Adjust the heat if the bacon is getting too dark.) Remove to paper towels to drain, then crumble.
- Step 2Add the onions to the skillet with the bacon fat and stir to coat. Reduce the heat to medium-low and cook, stirring occasionally, until deep brown and very soft, 35 to 40 minutes. (Add water, 1 tablespoon at a time, if the onions are getting too dark.) Stir in the Worcestershire sauce, salt and pepper and remove from the heat.
- Step 3Mix together the cream cheese, mayonnaise, scallions and half of the shredded cheese in a bowl until well combined. Add the caramelized onions and bacon and mix well.
- Step 4Spread the dip in a 1-quart ovenproof dish and sprinkle with the remaining shredded cheese. Bake until hot, bubbly and lightly browned, about 15 minutes. Top with parsley and serve with baguette slices and/or vegetable slices.
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