Crock-Pot Cheesy Bacon Onion Dip
I have an addition to dips! I enjoy trying new dips and making some of my favorite old dips. This just happens to be one of my favorite ones.
There are a few steps to make this dip, but the end result is a creamy combination of caramelized onions and bacon. Once you cook the bacon, set the bacon to the side to cool. Drain all the drippings except two tablespoons. Add the onions and the brown sugar and let it cook slow and low until the onions are caramelized..
Combine the onions, chopped bacon and the remaining ingredients in the slow cooker and allow it to cook on low for about 2 hours or until the cream cheese is melted.
I like to serve this with corn chips or tortilla chips. If you have any leftovers, refrigerate for up to a week. The dip is just as good the second time around as it is the first!
Crock-Pot Cheesy Bacon Onion Dip
Equipment
- 1 4 quart or 5 quart crock-pot
Ingredients
- 1 12 oz Package of Bacon cooked and drained of drippings
- 1 medium sweet onion chopped
- 2 cloves Minced Garlic
- 2 tablespoons Light or Dark Brown Sugar
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 cup Sour Cream
- 1 8oz Cream Cheese
- 1 10.5oz Canned Diced Tomatoes with Chiles
- 2 cups Shredded Mozzarella Cheese
Instructions
- In a medium skillet, cook the bacon. Drain and chop the bacon.
- Drain off the bacon drippings reserving 2 tablespoons in the pan. Add the onions, brown sugar, garlic, salt and pepper to the pan and cook until the onions are caramelized.
- Add the bacon, caramelized onion mixture, cream cheese, sour cream, mozzarella cheese, and the diced tomatoes to a 4 or 5 quart slow cooker and stir to combine
- Cover and cook on HIGH for 2 hours or until the cheese has melted.
- Serve with tortilla chips or pieces of bread.
