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Onion-Bacon Dip

Photo: Jennifer Davick; Styling: Lisa Powell Bailey, Rose Nguyen

Prep time 10 mins
Cook time 28 mins
Chill time 1 hr
Yield Makes 2 1/2 cups
Break out of that onion soup dip rut and wow party guests with an easy dip made with sautéed onions, leeks, cream cheese, sour cream and lots of crispy cooked bacon. No need to serve it in the hollowed out squash; a bowl works just fine.

Ingredients

  • 1 large leek
  • 6 bacon slices
  • 1 large sweet onion, minced
  • 1 (8-oz.) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • 1 (2-lb.) acorn squash
  • Assorted multigrain and vegetable chips
  • Garnish: chopped fresh chives

How to Make It

  1. Remove and discard root ends and dark green top of leek. Cut in half lengthwise, and rinse thoroughly under cold running water to remove grit and sand; thinly slice leek.

  2. Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.

  3. Sauté onion and leek in hot drippings 15 minutes or until tender and golden.

  4. Stir together onion mixture, bacon, cream cheese, sour cream, and salt. Cover and chill 1 hour.

  5. Cut about 1/2 to 1 inch from top of squash; remove and discard seeds.

  6. Heat a small skillet over medium-high heat. Place squash, cut side down, in skillet, and cook 3 to 5 minutes or until cut side is golden brown and caramelized. Serve dip in squash with assorted chips. Garnish, if desired.