Bacon Whiskey Caramelized Onion Dip

My mom, who hates onions but loves onion dip made from the blue box, would take the packet of dried onions and crush it through a strainer until there wasn’t a lick of onion string left in the dip. In her honor, I’ve created the exact opposite kind of dip, deeply flavored by sweet caramelized onions.


  • 2 tablespoons bacon fat
  • 2 onions, halved lengthwise and cut crosswise into
  • ¼-inch-thick slices
  • 3 teaspoons whiskey, divided
  • 3 tablespoons water, divided
  • 1 cup organic sour cream
  • ½ cup organic cream cheese, at room temperature
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder


  1. In a skillet, melt the bacon fat over medium-low heat. Add the onions to the hot fat and cook for 3 minutes. Use a wooden spoon to break apart any onion pieces still sticking together and continue cooking the onions, stirring every few minutes, for 20 minutes.
  2. When the onions begin to get a little dry and stick to the skillet, stir in 1 teaspoon of whiskey. Alternate adding 1 teaspoon of whiskey and 1 tablespoon of water until you’ve used all the whiskey, then use water as needed.
  3. When the onions are soft, sweet, and very brown, transfer them to a bowl and refrigerate until cold.
  4. In a blender, combine the sour cream, cream cheese, salt, and garlic powder. Blend until smooth and well mixed.
  5. Add the cold onions to the blender, and pulse to achieve your desired consistency. Transfer the dip to an airtight container and refrigerate for at least 1 hour. Stir the dip just before serving.

Written by Healthy Cat

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