I grew up in Vidalia country and enjoy the famous sweet onions in nearly everything. I still get excited to see the first green tops peeping through the sandy soil, a hint of the coming onion season. This ultra-rich dip, served warm, is always a part of my menu when friends visit.
- 4 bacon slices
- 2 Vidalia onions, diced (about 4 cups)
- 1 (8-oz.) package cream cheese, softened
- ⅓ cup mayonnaise
- 4 oz goat cheese
- 2 Tbsp all-purpose flour
- 1½ tsp chopped fresh rosemary, plus more for garnish
- ⅛ tsp salt
- Crackers and crudités
- Preheat oven to 350°. Cook bacon in a large skillet over medium heat 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in skillet. Crumble bacon.
- Sauté onion in hot drippings over medium heat 6 minutes or until translucent. Transfer to a medium bowl. Stir in cream cheese and next 5 ingredients. Spread into an ungreased 8-inch square baking dish.
- Bake at 350° for 25 minutes. Remove from oven, and top with crumbled bacon. Let stand 5 minutes. Garnish, if desired. Serve warm with crackers and crudités.