Hot Bacon, Onion, and Swiss Dip

Active Time: 25 Mins
Total Time: 45 Mins
Yield: Serves 10 (serving size: 1/2 cup dip)


This ridiculously-good baked cheese dip is one of test kitchen chef Karen Rankin’s all-time favorite dishes to bring to parties and tailgates. It’s the ultimate oozy-gooey cheese appetizer. As Rankin puts it, the way Swiss cheese, savory bacon, and sweet caramelized onions play together is nothing short of divine. Cream cheese and mayo contribute a necessary touch of creaminess, while scallions and fresh thyme offer a added savory flavor intrigue, and a finishing touch of crispy onions on top delivers a pleasant crunch. Serve with pretzel rods, or other dippers of your choosing, and plan on handing the recipe over to anyone who tries it. Trust us, they’re gonna ask. 


  • 8thick-cut bacon slices
  • 4 cups thinly sliced yellow onion (from 1 large onion)
  • 3(5-oz.) pkg. pre-shredded Swiss cheese
  • 12 ounces cream cheese, softened
  • 1 cup thinly sliced scallions
  • 3/4 cup mayonnaise
  • 1 tablespoon lightly chopped fresh thyme, plus more for garnish
  • 1/4 teaspoon cayenne pepper
  • Cooking spray
  • 1/2 cup crispy fried onions (such as French’s)
  • Assorted crackers, pretzel dipping sticks, or pretzel chips

How to Make It

Step 1

Preheat oven to 350°F. Cook bacon in a large skillet over medium-high, turning occasionally to cook evenly, until crispy, about 8 minutes. Transfer bacon to a plate lined with paper towels to drain. Reserve 3 tablespoons drippings in skillet; discard remaining drippings. Add onions to reserved drippings, and cook over medium-high, stirring often, until onions are very tender and caramelized, 15 to 18 minutes.

Step 2

Stir together Swiss cheese, cream cheese, scallions, mayonnaise, thyme, cayenne, and caramelized onions in a medium bowl. Chop bacon, and add to onion mixture; stir gently to combine all ingredients. 

Step 3

Spoon mixture into a lightly sprayed 13- x 9-inch baking dish. Bake in preheated oven, until hot and bubbly and cheese is melted, about 20 minutes. Remove from oven, sprinkle with fried onions; garnish with thyme. Serve hot with crackers and pretzels. 

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