Pancetta Caramelized Onion Dip

One of the hit appetizers at my Christmas cookie exchange was my pancetta onion dip (pictured in the red tin).  Every year, I like to do make a few appetizers that are a twist on traditional appetizers.   I think no party is complete without some type of dip, and onion dip is always a hit!  My take on the standard onion dip was to make a caramelized onion dip with pancetta.

Caramelized onions takes a lot of time, but it is so worth the time it takes to coax the flavor out of the onions.  I prefer to use oil instead of butter when caramelized onions because butter had a tendency to burn.  When cutting your onions, you don't want to make them too thin because they will burn faster and stick the pan and dry faster.  Adding pancetta also makes the dip even more addicting.

I used full-fat Greek yogurt and added in a little creme fraiche with it.  You could use sour cream instead of the Greek yogurt and also skip the added addition of creme fraiche.  The dip was not tangy at at all from using yogurt, and it had a nice creamy consistency.

I had pita chips and celery to serve with the dip, and people even topped the gougeres (French style cheese puffs) with the dip.  Enjoy!

Pancetta Caramelized Onion Dip
Yields enough for a party!

Ingredients:
12 oz. full-fat Greek Yogurt (1 container)
3 tbsp. creme fraiche or sour cream (optional)
2 tbsp. extra virgin olive oil
4 oz. diced pancetta or bacon
3 tbsp. chopped fresh chives
1 large onion, diced (1/8" cubes)
3/4 tsp. salt

Directions:
In a large skillet over medium heat, add the olive oil.  Allow the olive oil to heat for a minute, and then add the onions and reduce the heat to medium-low.  Cook the onions slowly for about 35 minutes, stirring periodically.  After 35 minutes, add the diced pancetta.  Cook on medium heat for another 10 minutes so the onions caramelize further in the pancetta fat.  Remove from heat and allow to cool.

After the onion-pancetta bacon has cooled, add it to a serving bowl and mix in the Greek yogurt, chopped chives, and salt.  Cover and refrigerate to allow the flavors to marinate.  Serve with chips and veggies of choice!

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