6 ounces of bacon
1/2 onion, chopped small
2 cloves garlic, minced fine
8 ounces of sour cream
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
freshly ground pepper
I always freeze my bacon, since I don’t use it that often, and it’s much easier to slice that way. Cut the bacon into small pieces. Fry until extra crispy. Drain VERY WELL on paper towels. I even squeeze it out once and put it back on fresh towels to drain.
With a little bacon grease left in the pan, add the onions over medium high heat until a little soft, then add the garlic until the onion is slightly carmelized. Don’t go to long – burnt garlic is disgusting. Drain the onion mixture on paper towels as well.
Now chop the bacon again. You don’t want giant pieces in your dip, so I run a knife through a second time to make them small and crumbly.
In a mixing bowl, add the onions and bacon to the sour cream. Add some fresh pepper and the onion and garlic salt. Mix well and put it back in the fridge. It tastes best, very cold. I serve it with tortilla chips, pita chips or carrots and celery.