The Hirshon Ultimate Onion Herb and Bacon Dip

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Dip and Chips Image Used Under Creative Commons License From theoriginaldish.com

My Citizens, it would seem at first glance that we are interrupting the week of “Divine Swine” whole hog recipes – but not so, if you look a bit deeper and think along the warped punning mind of the equally Divine TFD!  After all, what is the nickname for a football but a “pigskin”? 😉

With that said, we continue honoring the upcoming Chinese New Year of the Earth Pig in our own unique way!

Few things excite the soul of the sports fan more than the Super Bowl – even if you’re not a fan, the commercials alone justify watching this epic battle (even if the Saints were robbed of their rightful place in the football firmament this year).

What could be a more enjoyable way to watch the ultimate game than with the ULTIMATE party dip?

As is becoming traditional for Super Bowl Sunday, therefore and herein BEHOLD in ecstasy my latest dip recipe – a way to recreate the classic flavors of packaged dip mix but made fresh.

What is lacking are the ludicrous amounts of salt, MSG, anti-caking ingredients and mutagenic compounds that are part of the usual package of dip mix. I don’t miss any of them – and this is one awesome way to enjoy the Super Bowl with friends and family!

Before the big game, you can test your football mettle with this trivia quiz – it will push you to the very limits, I assure you!

I have every confidence you will LOVE this recipe, my Citizens – pray to whatever higher power you prefer as we enter Super Bowl Sunday as one united team of TFD Nation!

Battle on – The Generalissimo

Hirshon Ultimate Onion Herb and Bacon Dip

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Recipes

Ingredients

• 3 medium onions, 2 unpeeled, 1 peeled
• ⅓ cup extra-virgin olive oil + extra
• 1 cup mayonnaise, TFD prefers Duke’s or Hellman’s/Best Foods brands
• 1 ½ cups full fat sour cream, TFD prefers Daisy brand
• 1 tablespoon vinegar from a bottle of white horseradish (preferred) or white wine vinegar
• 2 scallions (white and green parts), minced
• 5 small garlic cloves, through the press
• 4 slices of bacon
• 1 small bunch dill, finely minced
• Seasoning salt to taste - TFD likes Jane's Krazy Salt
• 1 teaspoon or more to taste of rubbed between the palms dried thyme
• 1 teaspoon or more to taste of rubbed between the palms dried summer savory
• Several turns of the peppermill
• 1-2 dashes Maggi seasoning
• 1-2 dashes hot pepper sauce
• Potato chips, for serving

Instructions

1. Preheat oven to 425 degrees F.
2. Rub unpeeled onions with a bit of the olive oil; roast until soft, about 45 minutes. Cool and peel.
3. Cook bacon in skillet until done to your liking - I like 2 strips crisp and 2 soft. Remove bacon and reserve bacon fat in the pan.
4. Finely dice the peeled raw onion. Heat the bacon fat skillet over medium-high heat; add remaining olive oil and heat until quite hot. Add diced onion and cook, stirring occasionally, until edges begin to brown, about 5 minutes.
5. Turn to medium-low and cook until onion is golden brown, about 18 minutes. Scrape onion, oil, and juices into a sieve over a bowl. Drain onions and spread on a paper towel-lined plate. Cool the strained oil.
6. Puree roasted onions and bacon in a food processor. Add mayonnaise, sour cream, vinegar, and salt; pulse until smooth. With the motor running, drizzle in ¼ cup of the flavored reserved oil. Transfer to a serving bowl. Stir in scallions, pepper, dried herbs, Maggi and hot sauce to taste. Refrigerate at least 3 hours. Scatter the fried onions over the top just before serving with potato chips.

6.4.5

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