Updated: Jul 11, 2019
just a little bite of heaven
Did you know that one of the most searched for recipe terms during the month of December is “Dip?” So, always aiming to please, I snatched my father-in-law’s famous dip recipe, changed it up a little, and am sharing this fabulous, and simple to prepare, Bacon Onion Chive Dip Recipe with all of you.
The caveat? It’s seriously addicting. In the name of “taste testing” my husband, son and I went through exactly 3 bricks of cream cheese to make sure we got it just right. And, because I was so busy making dip that I didn’t have time to prepare an in-depth dinner, we also found that it makes an amazing topping for a hamburger. As my son said, “Mom, I don’t know what you did, but that was the best hamburger you’ve ever made me!” Seriously, slather some on your next hamburger and you will never go back. Yeah, I told you it was addicting! It’s food crack.
As usual, I think it’s really important to remember that, yes, you can just go buy a pre-made dip for a couple of bucks. However, the primary way to healthify foods is to make them yourself. That way YOU get to control the ingredients. Have high blood pressure? Use less salt. Have low blood pressure? Use more salt. Preservatives, dyes, and ingredients you can’t pronounce- gone! You get to determine if you want to use rbst hormone free cream cheese and cultured sour cream, fresh chives, and onions from your garden. You also get to tweak it to your liking. Add another ingredient and call it your own. Don’t like spicy? Then don’t add the cayenne. Get my drift?
Yeah, this isn’t the healthiest food in the world, but you can improve it 100% by taking control and making it yourself. Plus, bragging rights are always cool.
I want to preface the recipe with a few very important notes:
Use RIDGED potato chips. Crackers and veggie sticks work great too, but leave the flimsy chips for the ranch dip. Trust me, you’re going to need the masculinity of a RIDGED potato chip. Otherwise, you’ll be desperately digging around in the dip for that broken off piece of potato chip trying not to submerge your fingers in the process. Gross.
This is best served at room temperature. Sure, you can take it right out of the fridge and serve it, but it won’t be as easy to dip into.
Make sure the cream cheese has sat out at room temperature for at least an hour before mixing. If I’m in a hurry, I’ll turn the oven light on and let it sit in the oven for 15 minutes or so. If you’re a fan of the microwave, you can also take it out of the wrapper and nuke it for a few seconds.
Mix the cream cheese with a fork. Don’t bother getting out your immersion blender, food processor, or even a whisk. Just make sure that your cream cheese is at room temperature before you begin, and a simple fork will get you where you want to go.
If you don’t have one of the ingredients, just look in the notes section of the recipe. This dip doesn’t need to cost you a mortgage payment. Get the base ingredients (cream cheese and sour cream) and use what you’ve got on hand.
If you’re serving with potato chips, remember to look at the ingredients to see what the potatoes have been fried in. Avocado, olive, and palm oil are the best, with safflower and sunflower coming in second place. I personally stay away from chips fried in canola, cottonseed, corn, and soy oil.
Bacon Onion Chive Dip Recipe
Ingredients 8 oz brick cream cheese, room temperature, or slightly softened in the microwave
½ cup sour cream (I LOVE Nancy's cultured sour cream!)
1 tsp garlic granules (this is NOT garlic salt)
1 tsp onion salt*
½ cup bacon bits (about 6 slices bacon cooked and chopped)
⅓ cup combination of minced red onion, sweet white onion, and green onion**
1 Tbs. chives, snipped
¼-1/2 tsp cayenne pepper***
Instructions Add cream cheese to a small bowl and smoosh with a fork until softened and no chunks remain.
Mix the sour cream into the cream cheese, adding more if you prefer a thinner dip.
Mix in the rest of the ingredients, adding more of any ingredient to adjust the taste to your preference.
Serve with ridged potato chips, crackers or veggies. Or, refrigerate for up to 3 days. (I like to make mine a day ahead to let the flavors come together.)
Best served at room temperature.
* If you do not have onion salt, you can use ½ tsp. sea salt in it's place, or use 1 tsp. garlic salt in place of garlic granules and onion salt.
**Any type of onion will do. Shallots and a clove or two of minced garlic work as well. Just know that adding garlic to this dip generally makes for TERRIBLE breath!
*** We preferred ½ tsp of cayenne pepper, as we like a little bit of spice. Adjust to suit your preference, or omit completely.