Ingredients:
- 6 slices bacon, cooked and crumbled
- 3 onions, halved, thinly sliced
- 1 tsp. Worcestershire sauce
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 8 oz. pkg. cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 scallions, chopped
- 1 1/2 cups grated Monterey Jack cheese
- For topping chopped fresh parsley
- For serving toasted baguette and/or sliced vegetables
Directions:
- Preheat oven to 425 F.
- Cook the bacon and remove to a paper towel. Cool and crumble.
- Add onions to the skillet with the bacon fat and stir to coat. Reduce heat to medium-low and cook, stirring occasionally, for about 35 to 40 minutes.
- Stir in Worcestershire sauce, salt and pepper, and remove from the heat.
- Mix together cream cheese, mayonnaise, scallions and half of the shredded cheese in a bowl until well combined. Add the caramelized onions and bacon and mix well.
- Spread the dip in a 1-quart, ovenproof dish and sprinkle with the remaining shredded cheese. Bake for about 15 minutes.
- Top with parsley and serve with baguette slices and/or vegetable slices.
