Medford | elementsmedford.com
Chef Mike Hite
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 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.