If you have a party or office potluck coming up, then this is definitely a dish you want to consider. What’s even better is that this dip is perfect to make ahead because it actually tastes better the next day.
Start by cutting the bacon into strips and put it in a medium size pan on medium high heat. Cook until crispy about 5-7 minutes. Then remove the cooked bacon and put it in a small bowl and set aside. Reserve 2 tablespoons of the bacon fat and set aside.
Chop up all the onions. (See note) Add the reserved bacon fat to a medium pan on high heat. Add the chopped onions and ½ teaspoon of salt cook for 5 minutes to start sweating the onions.
Add ¼ cup of the chicken broth to the pan and lower the heat to medium low and cook until the stock evaporates about 5-7 minutes. Add the sugar and cook for 2-3 minutes until the sugar dissolves. Add another ¼ cup of stock and cook until evaporates about 5-7 minutes. Add the remaining stock continue to cook for another 15-20 minutes until the onions are a deep golden brown color. Stir occasionally to prevent the onions from burning.
Once the onions are cooked spread them on a baking sheet lined with foil to allow them to cool.
In a medium bowl mix the sour cream, mayo and the other ½ teaspoon salt. Add the cooled onions and half of the bacon mix until combined. Refrigerate for at least 1 hour. (See note)
Sprinkle the top of the dip with the remaining bacon pieces and enjoy!
Tip for cutting onions if you freeze the onions for 15 minutes then chop them it won’t make your eyes water. You can also use a mandolin if you have one to speed up the cutting process.
We recommend making this dip in advance. By allowing the dip to sit overnight it allows all the flavors to marry.
This dip is good with crackers, crostini’s, chopped vegetables or anything you would like to serve with it. We used Ritz crackers, crostini’s and chips.