This Warm Gruyere Bacon and Caramelized Onion Dip is always one of the first foods gone at a party.
You know those recipes that are your go-to’s for a casual party? You think about removing it from the list, but it’s just too popular to replace? This Warm Gruyere, Bacon, and Caramelized Onion Dip is a perfect example.
Um, hello? How can that not be spectacular? The flavors together are amazing, and it has just the right cheesiness without being messy. If that isn’t a win-win, I’m not sure what is.
I always strive to have easy to eat foods when I host a party. And ones I don’t have to deal with once guests arrive. This Warm Gruyere, Bacon and Caramelized Onion Dip fits that bill. I can already tell you which two of my friends will be conveniently camped right next to it. (They are very protective of their party food, especially this Chocolate Chip Cheese Ball.)
How can I say that something with caramelized onions lends itself to easy entertaining when caramelizing the onions themselves takes a while?
Trust me, they are perfect because you can make them months ahead. They freeze beautifully, so make them now, pop them in the freezer, and you’ll have caramelized onions on hand that you can toss into recipes in no time flat. Recipes like this Flatbread with Goat Cheese and Caramelized Onions.
See where I’m going with this? Using the same ingredient in a few dishes and making the appetizers easy for your friends to eat are keys to low-stress entertaining.
RECOMMENDED EQUIPMENT
Warm Gruyere, Bacon and Caramelized Onion Dip
Ingredients
- 2 tablespoons Olive Oil
- 3 1/2 cups chopped onion
- 1 teaspoon sugar
- 2 ounces Gruyère cheese, shredded plus additional for sprinkling on top
- 2 tablespoons chopped fresh chives, divided
- 1/3 cup canola mayonnaise
- 1/3 cup light sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 bacon slices, cooked and crumbled
Instructions
- Preheat oven to 425 degrees.
- Swirl the olive oil in the pan and add the onions. Cook on low for 20 minutes, sprinkle onions with sugar and cook on low for an additional 45 minutes to one hour. Stir occasionally so they don’t burn.
- In a medium bowl, mix mayonnaise, sour cream, bacon, 1 tablespoon chives, salt and pepper until well mixed. Stir in shredded Gruyere and caramelized onions. Place in one quart baking dish, sprinkle 2 tablespoons Gruyere on top and bake for 20 minutes or until bubbly.
- Sprinkle with remaining chives and serve warm with crostini or crackers.
Recipe Notes
If you are using frozen caramelized onions, simply thaw and add to the rest of the ingredients before baking.
Chung-Ah | Damn Delicious says
I think I need to make this for game day tomorrow!
Lisa says
You won’t regret it Chung-Ah- it is my new favorite! Thanks for stopping by 🙂
Jules says
What could you replace the mayonnaise with?
Lisa says
I haven’t tried to replace the mayo in this dip so I can’t speak to replacements. As a general rule, you can replace mayo with sour cream or greek yogurt. Let me know how it turns out! Good luck!
HBD says
May I ask, why canola Mayo specifically? Does it matter? We use Olive Oil mayo mostly. I can buy it of course- even Organic I believe, but if I don’t need to buy different mayo just for this recipe, I’d rather not, so, thought I’d ask. TIA!!
Lisa says
You can use whatever mayo you like, that was what I had on hand! Enjoy!
Ally says
HI
Sorry, I pushed submit too quickly! I just wanted to let you know that I made your dip last night and everyone loved it! It was DELICIOUS. Great job!! 🙂 x
Lisa says
Thanks Ally! I’m glad it was a hit-thanks for your note!
Betsy | JavaCupcake.com says
Just one word for you…
Yes.
Danielle says
This looks like and AMAZING combination of all of the best foods! This will definitely be coming with me to our next holiday!
Michelle @ Healthy Recipe Ecstasy says
OMG that looks so amazing!
Lisa says
Thank you!
Rachel says
Any suggestions for a substitute for the mayo?
Lisa says
You could try Greek yogurt. I haven’t made it that way, but it should work. Let us know how it turns out!
Stephanie Long says
Amounts for mayo and sour cream are “?” …how many cups of each?
Lisa says
They are both 1/3 cup. The recipe has been updated, thank for catching that!
Beth G says
Can olive oil mayo be used instead of canola?
Lisa says
Yes! I use it all of the time! Enjoy the dip, it’s one of my favorites!
Ruba says
If I don’t eat bacon, can I sub mushrooms for that?
Lisa says
That sounds delicious! I have not tried making it with mushrooms, but the flavors should work. Just make sure you drain the extra liquid off the mushrooms after you cook them so you don’t have a runny dip. Let me know how it turns out if you try it!
Rachel Pikutis says
Mushrooms absolutely work, and with the bacon too. I take frozen mushrooms (the frozen part is important), and I mince them up and throw them in with the onions in the last few minutes of caramelization. You can’t really taste them in the final product except that it adds yumminess. I also add in fresh thyme leaves at this point, and fresh thyme on top with the chives before baking.
Lynn says
15 cups of onions …??is that right?? Looks delicious though but seems like a lot if onion????
Lisa says
Hi Lynn, it’s 3 1/2 cups onions! Enjoy the dip!
Eva D says
can I make this in the afternoon, keep it wrapped in the fridge and then bake it in the evening (when my guests arrive)?
Lisa says
Absolutely! Just add a few minutes to the baking time if it is starting in a cold dish. Enjoy!
Debra says
Can heating in the microwave work? I’m bringing it to a Xmas eve party tonight. What do you suggest for re heating?
Anna says
Hi Debra, I suggest reheating in the oven at 350 degrees. It will probably take between 15-30 minutes depending on how cold it is. Happy holidays!
Sue says
Think it would work in a crock pot?
Lisa says
I have never tried to make it in a crock pot, but would definitely be worth a shot. Just be careful that it doesn’t burn. Let me know if you try it!
Megan says
I want to take this to a party where it will likely be sitting out for a few hours as we all mingle. Will it still be good as it cools or does it become lumpy and hard to scoop?
Lisa says
It will still be good as it cools, but it never lasts long at our gatherings! Enjoy!
Emily says
Hi. Can you tell me roughly how many this feeds? Thank you! Making it for Christmas Eve!
Lisa says
I would say 8 when you are serving other snacks. Enjoy!
kathy Arena says
Hi there,
I am eager to make this but have a question re: Canola Mayonnaise. Why Canola as opposed to Regular real Mayonnaise. Canola Mayonnaise is full of very unhealthy stuff. Can Real Mayonnaise be used instead.
Recipe sounds amazing and I can’t wait to try it
Thanks
Kathy
Lisa says
Hi Kathy, Feel free to use whatever kind of mayonnaise that you prefer. It will all taste amazing! Enjoy!
Elizabeth says
I have made this amazing dip twice now and all my friends adore it! Thanks for the awesome recipe!
Julie Strickland says
Are the onions chopped or thinly sliced? Spanish or sweet onion? I plan on trying this for Thanksgiving this year with a test run before. Sounds amazing
Lisa says
Hi Julie, I have had success using either kind of onion and I slice them thinly, not chop them. Enjoy your test drive, this dip is one of my favorites!
Julie Strickland says
Lisa,
I just made the dip, great recipe. I added a little yellow mustard and it gave that extra something, something it cut the sweetness of the onion and gave it a little tartness. Overall, delicious recipe.
Doni says
Delicious recipe! I love that it makes a small dish. Some recipes are so large. Our dinner party of 4 loved this. The cook time is spot on. Low and slow makes a much better caramelized onion.
sylvie says
YUMMY YUMMY
making it again……
can i prepare all and then freeze it, just to get ahead on my Christmas preparation
Lisa says
So happy you love it as much as we do! I would just freeze the caramelized onions and the bacon crumbles separately. Then the last minute prep is minimal. I worry about the cheese separating if you freeze it all. Let me know how it works!
Robyn says
What size dish did you use for baking?
Lisa says
A small 7 inch baking dish or a pie plate works great!
Alex says
Made this today for my book club and it was completely gone. It was so good! I’ll definitely make this again.
Heather Baker says
This is one of THE best dips I’ve had in a really long time. It is so rich and full of flavor. My family loves it too. This will definitely be in regular rotation at our house. Thanks so much for sharing this great recipe!
Amy says
This dip is crazy good and easy to prepare ! I brought it to a party and it was gone within minutes. People were literally crowded around the dish. I will definitely be making it again. I added red pepper flakes to give it a little kick. So yummy!!! Thanks for this great recipe.
Rachel Pikutis says
I both bless and curse the day I first made this recipe, because ever since that day I am forced to make this dip for every single gathering I host or attend. Seriously, people cannot get enough. In fact, I have now had to quadruple the recipe because it goes so fast. I have altered the recipe somewhat, but I think the original greatness still shines through. My friends have dubbed this the “Dip of Awesomeness”.