Amazing Caramelized Onion and Bacon Dip

Wow, this is an amazing homemade onion dip. Mmm, mmm, mmm.  This recipe by Lucinda Scala Quinn is a winner!  Bacon, bacon fat, 3 pounds of onions that are slowly caramelized... no wonder it's so good!  Aside from the time it takes to caramelize the onions, which you could easily do ahead of time, the recipe is a snap to put together.  It makes a ton - great if you're feeding a crowd over to watch the big game, but I'd suggest cutting the recipe in half for a smaller crowd.  Leftover dip makes an excellent sandwich spread.  Make this dip!!

Caramelized Onion and Bacon Dip

Printable Recipe

Ingredients

• 6 strips of bacon, chopped into bits

• 1/4 cup extra virgin olive oil

• 3 pounds yellow onions, diced

• 1 teaspoon Kosher salt

• 2 tablespoons white wine vinegar (I used seasoned rice wine vinegar)

• 1 1/2 cups real mayonnaise

• 1 cup sour cream

• 1/4 cup mild flavored vegetable oil (canola works well)

• 3 shallots, sliced thinly into rings

Directions

1. In a large skillet over medium high heat, cook bacon until brown and crispy; remove from pan and reserve; saving the rendered fat.

2. Add the olive oil to the rendered bacon fat, then add onions and salt; reduce heat to low and slowly caramelize onions, stirring frequently, until deep golden brown (this can take up to an hour).

3. Remove onions from pan and allow to cool.

4. In the same skillet over medium heat, cook the sliced shallots in 1/4 cup mild flavored oil until they're caramelized; stirring frequently (add a little more oil if needed); reserve for garnish.

5. In a large bowl, whisk together the mayo, sour cream, and vinegar (definitely don't skip the vinegar - it elevates the flavor of this dip from so-so to phenomenal).

6. Stir in the cooled onions and bacon.

7. Garnish and serve. Refrigerate leftovers (great spread for sandwiches). Enjoy!

adapted from Mad Hungry by Lucinda Scala Quinn

No Bake Cereal Ball Cookies

I'm always looking for ways to use up the leftover crumbs at the bottom of the shredded wheat cereal box.  These no-bake cookies are the perfect solution, and they're simple enough for anyone to make.  Just roll the dough into balls and coat with cookie crumbs.  Doesn't get much easier than that!

These cookies are great for lunch boxes or after school snacks, making them a hit with the kids, but the inclusion of Nutella, mini chocolate chips, shredded wheat, honey, and peanut butter mean they'll please almost anyone.  The recipe is fairly flexible as well - I've listed several ingredient substitutions below.

No-Bake Cereal Ball Cookies

makes 60 cookies

Printable Recipe

Ingredients

Cookie Dough:

• 1 cup honey (or agave nectar)

• 1 1/2 cups creamy peanut butter (or any nut butter)

• 1/2 cup Nutella

• 2 cups dry milk powder

• 3 cups shredded wheat crumbs (or quick/instant rolled oats, or other cereal crumbs)

• 2 tablespoons wheat germ (or ground flaxseed, or ground nuts)

• 1/2 cup mini chocolate chips (or chopped nuts)

Coating:

• finely ground cookie crumbs (graham cracker crumbs, or ground nuts, or cereal crumbs)

Directions

1. Mix all the ingredients except the cookie crumbs together in the bowl of a stand mixer using the paddle attachment. 

2. The dough will be crumbly, but will become moldable as you work it with your hands. 

3. Squeeze the dough into 1 1/2-inch balls; then roll in cookie crumbs. 

4. Serve at room temperature or freeze in resealable snack bags for longer storage.

Another recipe for shredded wheat crumbs: Light and Crispy Shredded Wheat Chocolate Chip Cookies