Serve this dip at your next BBQ!
|Serve with crackers, little toasts, or julienned veg.|
|You'll want to use a food chopper to |
reduce tears while chopping 4 cups of onion!
4 cups chopped onions
4 cups chopped spinach
3 Tbsp. Olive Oil, divided 2 and 1
4 Tbsp. chopped chives
2/3 cup mayonnaise
2/3 cup Greek style plain yogurt (That is one 6 oz. container.)
6 oz. gruyere cheese, divided 4 and 2
1/4 tsp. black pepper
Salt to taste
6 slices bacon, cooked crisp and chopped
Preheat oven to 425 degrees. Heat a large skillet over medium-high heat. Add olive oil and drop in onions. Cook for 5 minutes stirring occasionally to lightly brown. Cover and reduce heat to low and caramelize onions for 25-30 minutes. Stir occasionally. When the onions cook down you will have about 1 1/2 cups total.
|I cook my bacon in the oven at 400 degrees |
so it gets nicely crisped without getting
bacon fat all over your stove-top.
And here's a refreshing summer cocktail to go with your Caramelized Onion, Spinach and Bacon Dip.
To make this Cucumber Martini:
Fill a rocks or any short glass with ice. Add Effen Cucumber Vodka. Roll a thin slice of cucumber to garnish. It's that easy!
Summer is right around the corner, which means we will
be heading to Ireland! Stay tuned for some Irish flavorites!