Slow roasted onion dip with bacon combines the sweetness of roasted onions with the salty goodness of bacon! This roasted onion dip recipe is loaded with rich flavors that everyone will love.
If you’ve never roasted onions, you’re missing out. They have such a rich, deep flavor. If you’ve never made them into a dip, then read on because this one is DEE-lish.
Roasted Onion Dip Recipe
It only takes a few simple ingredients to make this delicious dip. You’ll probably have most of them in your kitchen already. Anything you don’t have can be easily found at your local grocery store.
For the Roasted Onions
- Medium yellow onions – halved crosswise with “x” cuts int he root and stem ends
- Olive oil
- Nonstick spray
For the Dip
- Crispy bacon – drained and crumbled
- Sour cream
- Worcestershire sauce
- Dijon mustard
- Celery seed
- Choped fresh chives
See the recipe card at the end of the post for quantities.
It only takes a few easy steps to make this flavorful dip.
Step 1: Prep
Set your oven rack to the lowest position and preheat the oven to 400 degrees. Then, line a rimmed baking sheet with foil and coat it with nonstick spray.
Slice the onions in half crosswise – not lengthwise. Use a small, sharp knife to slice an “x” into each onion near the root and stem ends, allowing the steam to escape from the onion while it cooks.
Step 2: Roast the Onions
Coat the bottom of your onions with olive oil using a brush. Place them on top of the baking sheet, cut side down. Then, roast them until they’re dark brown around the bottom edges and tender when pierced with a knife tip.
Step 3: Prepare the Bacon
While the onions are roasting, cook the bacon in a skillet over medium heat until crisp. Transfer the bacon to a plate lined with paper towels to cool. Then, crumble.
Step 4: Cool the Onions
Transfer the pan to a cooling rack and let the onions rest for about 5 minutes before lifting them off the pan with a spatula.
Allow the onions to cool completely.
Step 5: Chop the Onions
When the onions have cooled, peel them and use a sharp knife to finely chop them.
Step 6: Make the Dip
Combine all the dip ingredients together in a medium bowl and mix until thoroughly combined.
Step 7: Chill
Transfer the dip to an air-tight container and chill for at least an hour before serving.
Hint: You can use a food processor to quickly chop your roasted onions. Just be sure that you don’t overdo it.
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this roasted onion dip recipe.
- Real Bacon Bits – If you don’t have bacon or don’t want to cook it, you can use packaged real bacon bits.
- Greek Yogurt – Greek yogurt is an excellent substitute for sour cream.
- Green Onions – If you don’t have chives, you can finely chop green onions.
Want to personalize this slow roasted onion dip recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add a dash of cayenne or red pepper flakes for a kick of heat.
- Minced Garlic – For even more flavor add minced garlic.
If you love recipes like this, you may also enjoy this creamy herb dip.
It only takes a few simple kitchen implements to make this recipe.
- Measuring cups and spoons
- Cutting board
- Baking sheets
This dip will last for 3 to 4 days in the refrigerator.
I have a few tips here that will help you make the best dip possible.
- Cook the bacon over medium heat. You want to get it crispy but not burned.
- When cutting the “x” into the stem and root ends of your onions, you only need to go deep enough to pierce the first layer or two of the onion. You don’t have to go super deep.
- If you use a food processor to chop your roasted onions, be careful not to overdo it. You want finely chopped onions, not onion puree.
More Bacon Recipes
Do you like bacon? Here are some recipes you may also like to try.
Do you have questions about this roasted onion dip recipe? Here are some of the most commonly asked questions about slow roasted onion dip.
Yellow onions are the kind of cooking onions. Their strong flavor mellows as they cook and they can stand up to the heat of cooking.
It will last for about 3 to 4 days in the refrigerator.
Any bacon will work great in this dip. Choose your favorite.
If you dip food directly into the storage container, you’ll introduce bacteria into the dip which can make it go bad faster. This is especially true if you’re a double-dipper.
Slow Roasted Onion Dip
Ready to get cooking? Remember that you can print this recipe if you would like.
Slow Roasted Onion Dip with Bacon
- 6 medium yellow onions halved crosswise root and stem ends X’d twice
- olive oil
- 10 slices bacon cooked crisp and drained, crumbled
- 2 cups sour cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- ¼ cup chopped fresh chives
- ½ teaspoon salt
- cooking spray
- Get out and measure your ingredients.
- Preheat your oven to 400 degrees.
- Line a rimmed baking sheet with aluminum foil and coat foil with cooking spray or oil.
- Slice your onions in half crosswise so that the stem or root is at the top or middle of each onion half.
- Using a small, sharp knife slice an x into each onion near the root or stem. This will allow steam to escape from the onion as it bakes inside your oven.
- Using a brush, coat bottom of onions with olive oil and place on top of baking sheet, cut and olive oil side down.
- Roast until dark brown around bottom edge and tender when pierced with thin knife tip, around 30 minutes.
- Transfer pan to a rack.
- Allow onions to rest for 5 minutes before lifting off pan with a spatula.
- Allow onions to cool.
- Peel and chop them all up fine.
- Prepare your bacon in the meantime and get everything else ready.
- Mix all ingredients together, including your onions and cooked bacon, in medium bowl. Reserve some cooked bacon to garnish dip, if desired.
- Chill for at least 30 minutes so flavors can meld together. You’ll be glad you did.
- Serve with a little reserved bacon on top, if desired.
- Enjoy every bite!