Ingredients
550 g sweet onions (such as Vidalia), halved and sliced 1/4-inch thick
30 ml canola oil
30 g butter
2.5 ml salt
115 g cream cheese, softened
120 ml mayonnaise
120 ml sour cream
80 g plain Greek yogurt (such as Fage® Total 2%)
10 ml balsamic vinegar
3 strips bacon, crisp and crumbled
salt and freshly ground black pepper to taste
15 ml chopped fresh parsley (optional)
Directions
Step 1
In a large nonstick skillet, heat oil and butter over medium heat. Add onions and sprinkle with 2.5 ml salt. Cook until soft and translucent, about 10 minutes.
Step 2
Reduce heat to medium-low and continue cooking the onions, stirring occasionally, until golden brown but not crisp, 40 to 50 minutes. If the pan starts to get too dry, reduce the heat and add 15 ml water. Let onions cool to room temperature.
Step 3
Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on paper towels and crumble when cool enough to handle.
Step 4
In a large bowl, combine cream cheese, mayonnaise, sour cream, and yogurt. Beat with an electric mixer until smooth. Stir in balsamic vinegar and bacon. Season with salt and pepper.
Step 5
Fold in the caramelized onions until evenly distributed. Refrigerate the dip for at least 1 hour, or preferably overnight, before serving. Garnish with chopped parsley.