Sunday Football Dip: Caramelized Onion, Gruyere and Bacon

I mentioned this one to Carol and she said "Ooohh that one!" So here we are, the weekend of Turkey day with more leftovers I can imagine. I think the turkey is tired of being eaten and there are rolls piling up in the corner of the counter. Reading the ingredients of this dip, I though "How could this suck?"

Caramelized Onion, Gruyere and Bacon Dip/Spread

Things you'll need:

1 tbsp butter
2 medium chopped onions
4 ounces Gruyère cheese, shredded
2 tbsp chopped fresh chives
1/3 cup canola mayonnaise
1/3 cup fat-free sour cream
6 bacon slices, cooked and crumbled

• In a large cast-iron skillet over medium-high heat. Melt 1 tablespoon of butter. Add onions to pan; sauté 5 minutes, stirring frequently. 
• Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. 
• Cool slightly.
• Heat oven to 425
• Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl.
• Transfer the mixture to a 2-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. 
• Bake for 20 minutes or until browned and bubbly. 
• Sprinkle with remaining 1 tablespoon chives.
• Serve with a French bread

I have to admit I forgot the mayonnaise, but it still turned out really good! This is so rich and delicious! I decided to quarter some of the remaining rolls and toast them while the dip was baking to create some "toast points", hooray for re-purposing! If Gruyere wasn't so damn expensive I would make this all the time! Enjoy!