Delicious Caramalized Onion, Bacon And Spinach Dip!

Serve with crackers, little toasts, or julienned veg.

I started with a Cooking Light recipe I found online and then changed it up by adding the spinach, reducing the amount of onions from 7 cups to 4 cups and adding some full fat.

You’ll want to use a food chopper to  reduce tears while chopping 4 cups of onion!

Ingredients:
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

Preparation:
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.

Remove the onions from the pan and add 1 more Tbsp. olive oil. Wilt the spinach in the same pan over medium-high heat; 1-2 minutes. In a large bowl mix the caramelized onion with all other ingredients.

I cook my bacon in the oven at 400 degrees so it gets nicely crisped without getting bacon fat all over your stove-top.

Transfer to a glass or ceramic shallow bowl coated lightly with cooking spray. Top with 2 more oz. gruyere. Bake at 425 for 20 minutes or until the dip is browned and bubbly.

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!