Greek Bacon and Cheese Onion Dip

Creamy Deliciousness!

I know there's no need to describe my love of dip to anyone who follows this blog...so I want. I am getting straight to the point. This Onion dip is da bomb!

Yes, first off, I always make dip, yes I do...at least once a week. But when the wonderful people at Chobani Greek Yogurt sent me a whole bunch of Greek Yogurt to create some new recipes, I knew exactly what time it was, DIP TIME!

Oh, did I mention I love all things Greek, I can't live without my Greek food, just like I can't live without my dip.

I decided to take my recipe for French Onion dip and turn it into a Greek Bacon and Cheese onion dip.

This dip is all about the caramelized onions, and the creaminess of the Greek yogurt.  Chobani Greek yogurt has a nice thick texture and when you add it to the caramelized onions, miracles happen.

Yes, lol....miracles happen....

Look at this...now I chose to bake my dip but if you want it room temperature, or chilled that is solely up to you.

I also made some homemade potato chips tossed in Himalayan Pink Salt...

Bacon and Cheese Onion Dip

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6


Ingredients:
 

4 small white onions, sliced into half moons

1 pack of bacon, diced

½ red bell pepper, diced

½ green bell pepper, diced

1 fresh jalapeno, seeded, diced

1 tablespoon creole seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon black pepper

2 tablespoons extra virgin olive oil

For the Dip:

Caramelized Onion Veggie Mixture

Crispy bacon

6 oz. Chobani Greek Yogurt, Low Fat-Plain

1 teaspoon black pepper

1 teaspoon of creole seasoning

1 8oz. pack of cream cheese

1 cup jack cheese, grated

1/2 cup sharp cheese, grated

1/2 cup feta cheese, crumbled 

For the Chips

4 Idaho potatoes, sliced 1/2 inch thickness or thinner
extra virgin olive oil
Himalayan Pink Salt
2 tablespoons apple cider vinegar

Directions: 

Preheat oven to 375 degrees.

To prepare the onions, in a large skillet add two tablespoons of olive oil over medium heat, add bacon and cook until crispy. 

Drain bacon and set aside, remove ½ cup of bacon grease from skillet and reserve to cook the chips in. Add vegetables to remaining bacon grease in skillet. 

Season vegetables and saute for about 30 minutes or until all vegetables are softened. 

To prepare the chips, wash potatoes, dry, slice with a mandolin to 1/2 inch thickness or less if possible. You can also use a sharp knife to slice potatoes thinly. Place sliced potatoes in a bowl of cold water. Add 2 tablespoons of apple cider vinegar. Allow potatoes to sit about 30 minutes, drain, rinse, dry, fry. 

Preheat about 1-2 cups of olive oil over medium heat, be careful not to overfill pan because oil can splatter and burn you. Heat the oil to around 350 degrees.

Fry potatoes for about 7 minutes turning frequently or until potatoes are golden brown. Drain on paper napkins and coat immediately with salt.  Toss potatoes to distribute the salt. Repeat, cooking in batches.

To prepare the dip, add caramelized onion veggie mixture to a blender and pulse until chunky, add to a bowl. Add all remaining ingredients to the bowl, reserve a little bacon to garnish the top of dip with, and mix well. 

Add mixture to a oven proof dish that has been sprayed with nonstick cooking spray. Bake at 375 degrees for 20 minutes. Serve with chips, crackers or bread. 

Note: Dip doesn't have to be baked. Can be served room temperature or cold.