Applewood Smoked Bacon and Onion Dip
Provided by: Curtis Stone
- 1/2 pound applewood smoked bacon
- 1 tablespoon olive oil, divided
- 2 onions, small dice
- 1 garlic clove, chopped fine
- 1 teaspoon fennel seeds
- 2 tablespoons red wine vinegar
- 2 teaspoons finely chopped fresh thyme
- Salt and freshly ground black pepper
- 1 cup Greek yogurt
- 2 tablespoons coarsely chopped fresh flat leaf parsley
- Lemon juice to taste
- Pita chips or fresh cut-up vegetables
- Heat a large saute pan over medium-high heat.
- Working in batches, cook the bacon for 2 to 3 minutes per side or until the bacon is crisp and golden.
- Remove from the pan to a plate lined with paper towels.
- Drizzle the tablespoon of oil into the same pan with the remaining fat from the bacon and allow to get hot.
- Add the onions and saute until they are pale golden, about 15 minutes.
- Add the garlic and the fennel seeds.
- Reduce the heat to medium and continue cooking for 5 to 10 minutes or until the onions are light golden brown.
- Add the vinegar and thyme and cook until the vinegar has evaporated.
- Season the onion mixture with salt and pepper and let cool completely.
- Cut the bacon into small pieces and once the onion mixture has cooled, mix them in a large bowl with the bacon, yogurt and parsley.
- If necessary, strain any excess liquid from the yogurt before mixing with the peppers and onions.
- Season to taste with salt, pepper, and lemon juice, then refrigerate until serving.
- Serve with pita chips or vegetables.