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Applewood Smoked Bacon and Onion Dip

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Applewood Smoked Bacon and Onion Dip

Applewood Smoked Bacon and Onion Dip
Julie Toy
Provided by:
total prep


  • 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.