Holy deliciousness! This spread is definitely not low-cal, but sometimes you just have to treat yourself. We were snowed in, and in need of some comfort food so we paired this spread with our Rosemary crackers and used the leftovers to top our burgers the next night!
Warm or cold, this spread is delicious either way, but probably most awesome warm. Serve with Roots & Branches crackers and some sliced apples or pears.
4 bacon strips
2 sweet onions thinly sliced
1/4 teaspoon sugar
1/4 teaspoon salt
1 tablespoon dry sherry
1/2 teaspoon chopped fresh thyme
1 cup shredded Gruyere Cheese
1/4 cup sour cream
1/4 cup mayo
- 1/2 cup cream cheese
1/4 teaspoon freshly ground black pepper
- Preheat oven to 400.
- Cook bacon, then move to a paper towel lined plate to cool. Crumble.
- Add onions, sugar, and salt to bacon fat in the skillet and cook over medium-high heat for about 5 minutes. Reduce heat to medium and cook, stirring often, until onions turn a deep golden brown color. This can take as long as 20 minutes. If onions start to burn, turn heat down to medium-low.
- Add sherry and cook 1 minute. Stir in thyme. Remove from heat.
- Mix together sour cream, cream cheese and mayo in a medium bowl. Add crumbled bacon, cheese, onion mixture, and black pepper. Mix together well and transfer to a 2-cup baking dish.
- Bake 20 minutes, or until bubbly and golden brown on top.
Pair this delicious, warm cheese spread with Roots & Branches Rosemary crackers!
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