My dear friend, who I’ve known since second grade, and I go out to eat when we get the time, and at one of our outings we ate at George and the Dragon, a lovely British-style pub in Minneapolis. We ordered their bacon and onion dip appetizer. I fell in love with it at first bite and was on a mission ever since that day to recreate it. Several months later, I found an episode of Diners, Drive-ins, and Dives where Guy Fieri visits the restaurant and they describe the ingredients that go into the dish! How lucky am I?! I knew with a little tinkering that I could recreate it. So I went out and bought Coleman’s mustard powder and then waited several weeks to psyche myself up. As I set out to make it one day, I looked online to find the Diners episode, and I saw the recipe in FULL at Food Network. Oh, happy day!
I didn’t change the recipe; you can’t improve perfection. No alterations, no substitutions, everything according to the recipe. The dip has a distinct creamy, slight mustardy cheese base with a sweet tang from the balsamic caramelized onions, and it’s topped with smokey bacon goodness and chives. I’ve made it several times and do have a few tips for people:
Dice onions: The first time I made the dip I sliced the onions, as the directions state, but I felt the dip was too stringy and difficult to eat, so now I dice the onions when I make it and it’s the perfect dip-able consistency.
Measure accurately: I made a double batch and didn’t quite have enough caramelized onions for the second batch. The first batch was a huge hit at a holiday party; it was gone in five minutes. But the second batch tasted a bit off; the mustard was too present and the balance was off.
They serve it with toast points at the restaurant. I like it with Ritz crackers or crusty French bread rounds. It’s perfect for entertaining, just make the dip ahead of time and pop it in the oven when guests arrive.