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This is essentially a spread or dip that is very close to my Bacon Cheese Spread.  It is very addictive. I have made it twice in a row; it's so good...I wanted it again!  Some serving suggestions in the recipe instructions, however, this dip is great served with my Crunchy low-carb/keto Crackers (better-tasting than taco chips).


1 tbsp bacon fat (15 mL)
3/cup chopped onion - I used red onion, but white is better (175 mL)
5 oz cream cheese (150 g) - can increase to 6 oz, if desired
2/cup mayonnaise (150 mL)
2 tbsp grated Parmesan cheese, the kind in a can (30 mL)
1 cup grated sharp Cheddar cheese (250 mL) - can increase to 1 1/2 cups, if desired


Preheat oven to 350°F (180°C). 

In nonstick frying pan in bacon fat, cook onions until brown and caramelized.  Start by cooking over medium heat and then lower the heat until the onions are ready.  If you would like to hurry the process after 5 minutes, add a titch of baking soda and watch those onions brown very quickly!

In food processor, process cream cheese, mayonnaise and Parmesan cheese.  Add Cheddar cheese and process briefly.  Stir in caramelized onion.  Scrape into a 9-inch shallow pie dish and smooth over the surface with the back of a dessert spoon.  Place in oven 10 to 15 minutes (or simply nuke the dip in the microwave oven for 2 minutes), or until hot and bubbly.  Serve with low-carb crackers (click), cheese chips, pork rinds or vegetable sticks.

Helpful Hint:  This can also be heated in the microwave oven.

Yield:  8 servings
1 serving
266.8 calories
6.5 g protein
25.8 g fat
0.2 g fiber
2.1 g net carbs 



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