CREAMY ONION, BACON, AND WILD RICE DIP

Appetizers|Casseroles|Gluten-free|Pork

Ingredients

12 ounces raw bacon slices

2 tablespoons butter

3 large sweet onions, chopped (such as Vidalia)

1 tablespoon fresh thyme leaves, stemmed

1 tablespoon sugar

1 teaspoon salt

1 tablespoon grainy Dijon mustard

2 tablespoons Worcestershire sauce

1, 8 ounce bar cream cheese, softened

1 cup mayonnaise

¾ cup sour cream

¼ cup heavy cream

½ cup scallions, chopped (plus more for garnish)

2 cups cooked wild rice

¼ cup grated parmesan cheese

Pita chips, potato chips, or toasted bread slices for dipping

Instructions

Preheat oven to 375 degrees.

Heat a large deep skillet over medium high heat. Add the bacon and cook until crisp. Remove from the skillet and chop. Set aside. Keep about 2 tablespoons of the bacon fat in the skillet and discard the rest.

Add the butter to the bacon fat in the pan. Cook the onions in the bacon fat and melted butter over medium low heat, stirring frequently, for 15-20 minutes. You do not want the onions to brown. Add the thyme leaves, sugar, and salt after about 5 minutes. The onions will cook slowly and get very soft, silky, and caramelized.

Add the mustard, Worcestershire, cream cheese, and chopped bacon to the pan. Cook, stirring, until the cream cheese is fully melted and everything is well combined.

Remove the pan from the heat and stir in the mayo, sour cream, heavy cream, and scallions. Stir in the rice. Transfer the mixture to a pie plate or small baking dish coated with non-stick spray. Top with the parmesan cheese. Bake for 25-35 minutes until golden brown and bubbly.

Garnish with thyme sprigs and chopped scallions. Serve with chips or toasted bread slices on the side for dipping or spreading!

Note – if you make this dip a day in advance, bring it to room temperature before baking.