I can't think of a better way to combine these two staples -- Vidalia onions and dip -- than in this easy appetizer (well, except maybe dunked in buttermilk and deep-fried). It's the quintessential way to get the entertaining season started. Enjoy.
Vidalia Onion Dip with Bacon Crumbles
Serves 4 to 6
2 tablespoons butter
2 Vidalia onions (or other sweet onions such as Walla Walla or Maui)
1/2 cup light sour cream
1/2 cup light mayonnaise
1/2 teaspoon worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Bacon crumbles (optional)
1 tablespoon bacon fat (optional)
Cut onion in half, pole to pole, and then cut off root and tip. Split each half in half again, and then thinly slice into semi-half moons.
Heat butter in a large saute pan over medium heat. Add onions and sweat until tender, approximately 10 minutes. Reduce heat to medium-low and caramelize onions, stirring occasionally, approximately 20 - 30 minutes. Remove from heat and allow to cool.
In a medium bowl, combine sour cream, mayonnaise, worcestershire sauce, salt, and garlic powder. Add bacon fat and bacon crumbles, if desired. Chill for 2 hours or more. Serve in a bread bowl with toasted bread slices or with potato chips.
Side note: The carnivore in my life prefers the bacon crumbles mixed into the dip to add texture and a meaty flavor, although I prefer the crumbles sprinkled on top (just enough to add to color and interest). If you are a vegetarian, feel free to eliminate the bacon altogether -- it will still taste great.
Related: Ingredient Spotlight: Vidalia Onions
(Images: Nealey Dozier)