Any time there’s cheese and bacon in the same recipe, it’s going to be a crowd pleaser. This manchego bacon dip is made with quality ingredients that let your palate indulge in smokey, nostalgic flavors. Plus, it is seriously addicting, making it perfect for entertaining guests. Enjoy!
Makes: 5 cups | Cook time: 40 minutes
3 cups shredded 4-month-aged manchego cheese
10 ounces cream cheese (room temp)
2 cups chopped crispy bacon
2 cups caramelized onions*
2 tablespoons sherry vinegar
1 teaspoon kosher salt
2 tablespoons fresh ground black pepper
1½ cups panko bread crumbs
Render bacon until crispy, drain grease, and let cool. Once cooled, place first 4 ingredients into a bowl and mix until all is incorporated. Add sherry vinegar, salt and pepper. Adjust seasoning if needed.
Place into a 9 x 9 baking dish and top with bread crumbs. Place in 400°F oven for about 8-10 minutes or until golden brown. Serve with crostinis. Or, for a fun party option, place the dip into 4-ounce oven safe dishes and bake for individual warm dips.
*To caramelize onions, thinly slice 2 large yellow onions. Heat 2 tablespoons olive oil and 2 tablespoons butter in a sauté pan or cast iron skillet. Add onions, a couple pinches of salt and a pinch of pepper. Cook over low to very low heat for 20-40 minutes, stirring occasionally, until onions have turned a deep amber color.
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