Bacon, Caramelized Onion, and Honey Dip
Translated from Spanish, the language of the reel.
Natalia Vidales M cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Creamy sweet-and-tangy dip made with crispy bacon, caramelized onion, cream cheese, and spices. Finished with fresh chives and a drizzle of honey.
- Time
- 40 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 7 g
- 150 g
- 30 g
- 50 g
- 1 g
- 120 g
- 1 g
- 2 g
- 1 g
- 10 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 815 g before cooking, which is about 100 g per serving.
Steps
Chop the bacon and onion separately. Bring the cream cheese to room temperature so it mixes easily.
Heat a large skillet over medium heat. Add the chopped bacon and cook for 6 to 8 minutes, stirring occasionally, until golden brown and crispy. Remove the excess fat, leaving approximately 1 tbsp in the skillet.
Add the butter to the skillet with the bacon and let it melt.
Add the chopped onion. Cook over medium-low heat for 8 to 10 minutes, stirring frequently, until soft, translucent, and lightly golden.
Add the white vinegar, sugar, and pinch of salt. Stir to combine and cook for 3 to 5 minutes more, until the liquid has reduced and the onion is glossy and sweet-and-tangy. Remove from the heat and let cool slightly.
Place the room-temperature cream cheese and buttermilk in a bowl. Beat with a spatula or whisk until smooth and creamy, with no lumps.
Add the paprika, garlic powder, mustard powder, salt, and pepper to taste. Mix until the spices are evenly distributed.
Fold in the cooked bacon and warm caramelized onion. Mix gently until evenly distributed throughout the dip.
Taste and adjust the salt and pepper. If the mixture is too thick, stir in a small amount of additional buttermilk; it should be creamy and easy to spread.
Serve the dip in a bowl. Finish with chopped fresh chives and a drizzle of honey just before serving.
Notes
The publication does not include written instructions; the steps were reconstructed from the ingredients and the usual technique for this type of dip. Serve with crackers, toasted bread, potato chips, or raw vegetables. Refrigerate leftovers in an airtight container for up to 3 days, and let them sit at room temperature for a few minutes before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 297
- Protein
- 12 g
- Carbs
- 14 g
- Fat
- 22 g
- Fiber
- 1 g
Where the calories come from
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