This is a great make ahead dip for a party, especially in the winter when you want a warm and hearty dip. You can prep the dip in the baking dish and cover with plastic wrap in the fridge overnight and just warm up right before the party. I suggest serving this with pita chips, bagel chips, or veggie sticks.
6 pieces bacon, cooked crispy
1/4 onion, sliced thinly and caramelized
1/2 cup mayonnaise
8 oz cream cheese
1 tsp. black pepper
1 Tbsp. garlic powder
3/4 cup gruyere cheese, shredded, divided
1/4 cup parmesan cheese, shredded, divided
1 Tbsp. prepared horseradish
Salt, as needed
Directions:
1. Cook the bacon until crispy in a pan. While bacon cooks slowly caramelize the thinly sliced onion with a tsp. of olive oil over medium heat. This will take about 30 minutes to get the onions broken down and golden.
2. Combine the mayonnaise, cream cheese, black pepper, garlic powder, 1/2 cup gruyere cheese, 1/8 cup parmesan cheese, and horseradish. Stir well to make sure everything is evenly combined. Fold in the onions and bacon. Taste the dip and see if salt is needed.
3. Place dip in a oven proof dish or ramekin. Cover the dip with the remaining shredded cheese. If making ahead, wrap in plastic wrap and store in the fridge up to 2 days.
4. To bake - preheat an oven to 400 degrees. Remove the dip from the fridge and allow to come to room temperature while the oven preheats. Bake the dip for 15-20 minutes until it starts to bubble. Turn on the broiler and cook the dip a few minutes more until the top is browned and bubbly. Serve warm with pita chips or bagel chips. (Crackers can work but will most likely break in the dip since it's a pretty thick dip).
No comments:
Post a Comment