Caramelized Onion and Bacon Dip

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  • Yield: 4 cups
  • Prep Time:  15 minutes
  • Bake Time: 15 to 20 minutes
  • Cook Time: 25 to 30 minutes

Ingredients

  • 8 ounces bacon, to strips
  • 2 tablespoons butter
  • 1 medium sweet onion, chopped
  • 1 medium red onion, chopped
  • 2 tablespoons Karo® Dark Corn Syrup
  • 1 tablespoon red wine vinegar
  • 1 cup sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups shredded Monterrey Jack cheese
  • 1/4 cup diced green onions

Directions

  1. Cook bacon in large skillet over medium heat until crisp, about 10 minutes. Remove bacon to paper towel lined plate to cool; crumble. Remove all but 2 tablespoons bacon grease from skillet.
  2. Add butter to skillet with bacon grease. Stir in sweet and red onions and cook over medium heat until soft (about 5 minutes), stirring frequently. Stir in 1 tablespoon corn syrup. Continue to cook for 10 to 15 minutes until onions are caramelized.
  3. Stir in remaining 1 tablespoon corn syrup, vinegar and crumbled bacon. Mix well and remove from heat. Add sour cream and cream cheese, stirring to blend. Stir in 1-1/2 cups Monterrey Jack cheese; mix well. Pour into greased 1-quart baking dish. Top with remaining cheese.
  4. Bake in preheated 350°F oven for 15 to 20 minutes or until cheese is bubbly around the edges.
  5. Sprinkle with green onions. Delicious with kettle chips, snack crackers or fresh vegetables.
  6. Recipe note: While dark corn syrup is preferred, light corn syrup may be substituted if desired.

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Caramelized Onion and Bacon Dip

  • Yield: 4 cups
  • Prep Time:  15 minutes
  • Bake Time: 15 to 20 minutes
  • Cook Time: 25 to 30 minutes

Ingredients

  • 8 ounces bacon to strips
  • 2 tablespoons butter
  • 1 medium sweet onion chopped
  • 1 medium red onion chopped
  • 2 tablespoons Karo® Dark Corn Syrup
  • 1 tablespoon red wine vinegar
  • 1 cup sour cream
  • 1 package (8 ounces) cream cheese softened
  • 2 cups shredded Monterrey Jack cheese
  • 1/4 cup diced green onions

Directions

  • Cook bacon in large skillet over medium heat until crisp, about 10 minutes. Remove bacon to paper towel lined plate to cool; crumble. Remove all but 2 tablespoons bacon grease from skillet.
  • Add butter to skillet with bacon grease. Stir in sweet and red onions and cook over medium heat until soft (about 5 minutes), stirring frequently. Stir in 1 tablespoon corn syrup. Continue to cook for 10 to 15 minutes until onions are caramelized.
  • Stir in remaining 1 tablespoon corn syrup, vinegar and crumbled bacon. Mix well and remove from heat. Add sour cream and cream cheese, stirring to blend. Stir in 1-1/2 cups Monterrey Jack cheese; mix well. Pour into greased 1-quart baking dish. Top with remaining cheese.
  • Bake in preheated 350°F oven for 15 to 20 minutes or until cheese is bubbly around the edges.
  • Sprinkle with green onions. Delicious with kettle chips, snack crackers or fresh vegetables.
  • Recipe note: While dark corn syrup is preferred, light corn syrup may be substituted if desired.