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 Bacon Cheese and 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
For the Chips
extra virgin olive oil
Himalayan Pink Salt
2 tablespoons apple cider vinegar
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.