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Spinach, Caramelized Onion, Bacon and Gruyere Dip

Well yesterday was the Super Bowl and I suppose it could be said this post is a day late.  I actually put this together yesterday with out recipe . . . shooting from the hip if you will.  It came out so darn good I wanted to post it! During the game it was hard not to keep getting up and having a little more dip, sometimes on the French bread I took to serve with it and sometimes on a chip.

This recipe is easy to make, the longest part is slowly caramelizing the onions which can take a 1/2 hour or so to do right.  Low and slow wins while caramelizing onions.  This recipe will serve 8 as a appetizer.  Serve with chips or French bread to dip.

Enjoy

Thyme fly’s

Jason

 

Ingredients

1 tablespoon olive oil

1 onion, diced

6 ounces bacon, diced

3/4 cup white wine

5 ounces baby spinach

8 ounces cream cheese

1/2 cup mayonnaise (commercial)

1/2 cup sour cream

1 tablespoon chopped rosemary

1 packet Hidden Valley ranch powder .4 ounce

1 teaspoon salt

1/2 cup grated gruyere cheese

  1. Turn your oven to broil and set out your cream cheese to soften.
  2. You will need to have two pans one to render the bacon and one to slowly caramelize the onions.  Begin by rendering the bacon.  Heat a pan to medium and add the tablespoon of olive oil to get started but once the bacon starts to cook it will give you all the fat you need.  As the bacon cooks you will see a good amount of fat rendering off, this is what you will use to caramelize  your onions.
  3. When the bacon is almost crispy pour most of the fat into your other pan and turn on to medium heat. Add the diced onions and start to cook them.  Once they start to sizzle and begin to brown turn it to low.  Then slowly caramelize slowly while stirring every few minutes.
  4. When the onions are golden brown add the spinach and wilt down.
  5. When the spinach is fully cooked add the wine and bring to a boil.
  6. When the wine is boiling add the everything except the gruyere cheese.  Let everything heat until it is all melted together and hot.
  7. Pour into a oven proof dish and top with the gruyere.  Put in oven on broil and cook until bubby and brown.

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