Caramelized Onion and Bacon Dip

In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon, setting it aside on a paper towel-lined plate. Reserve about 2-3 tablespoons of bacon grease in the pot.

Add the sliced onions and shallots to the pot with the bacon grease. Cook over medium-low heat, stirring occasionally, until deeply caramelized. This can take 30-40 minutes. Add splashes of water as needed to prevent burning and deglaze the pan.

While the onions caramelize, prepare the cheese mixture. In a large bowl, combine the softened cream cheese, sour cream, shredded cheese blend, balsamic vinegar, and black pepper.

Crumble the cooked bacon. Add about two-thirds of the crumbled bacon to the cheese mixture and stir to combine. Reserve the rest for topping.

Once the onions are deeply caramelized, add the minced garlic, fresh thyme, and brown sugar. Cook for another 1-2 minutes until fragrant.

Remove the onions from the heat and let them cool slightly for a few minutes.

Add the slightly cooled caramelized onion mixture to the cheese and bacon base. Mix until everything is well combined.

Preheat your oven to 375°F (190°C). Spread the dip mixture evenly into a baking dish.

Top the dip with the shredded mozzarella, the reserved crumbled bacon, and the crispy fried onions.

Bake for 20-25 minutes, or until the dip is hot, bubbly, and golden brown on top.

Let cool for a few minutes, then garnish with fresh chives and serve warm with crackers or bread.