Appetizers Recipes

Onion Bacon Rosemary Dip (with Dairy Free Option)

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French onion dip – the kind made by mixing a packet of dried soup mix with some sour cream or yogurt – was my absolute favorite indulgence way back before I embraced a real food, paleo-inspired way of eating. This onion bacon rosemary dip captures the essence of that old favorite and also kicks it up a couple notches.

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I’ve made this dip with both with my dairy free coconut yogurt as a base and with 24-hour homemade yogurt made from whole milk. Both versions are absolutely delicious! If you tolerate traditional sour cream, you could try that as well. The addition of a 1/2 cup of good homemade paleo mayonnaise adds a nice tangy taste as well, but feel free to omit if you are unable to eat eggs or just don’t have any on hand.

Notes for Healing Diets:

  • Paleo Autoimmune Protocol (AIP): If you make the dip with coconut yogurt, it is completely AIP compliant. Do not include the optional mayo.
  • Specific Carbohydrate Diet (SCD): This dip is SCD legal if made with either coconut yogurt or 24-hour yogurt.
  • Low-FODMAP: Onions and garlic are high FODMAP foods and are key ingredients in this recipe, so unless you already know you tolerate well cooked onions, then this is probably not a good recipe for people following a low-FODMAP dietary approach.

Onion Dip Recipe:

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Onion Bacon Rosemary Dip (with Dairy Free Option)

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  • Author: Jaime Hartman
  • Total Time: 45 mins
  • Yield: 12 1x


With the addition of bacon and rosemary, this dip is a big improvement on the original french onion dip. It can also be made dairy free.

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  • 23 slices thick cut bacon
  • 2 cups finely diced onions
  • 1 garlic clove, minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 cups dairy free yogurt, 24-hour homemade yogurt, or sour cream (see recipe notes)
  • OPTIONAL: 1/2 cup paleo mayonnaise
  • 13 teaspoons balsamic or apple cider vinegar, to taste
  • salt and pepper to taste


  1. In a skillet or saute pan, cook bacon until crispy. Remove bacon and set aside to cool, leaving rendered fat in pan.
  2. Add diced onion to pan and cook over medium heat, stirring frequently, until onions are completely soft and deep brown. This caramelization process can take anywhere from 15 to 30 minutes, depending on the depth of your pan and the type of onions you use.
  3. Add minced garlic and chopped rosemary to onions and cook just until fragrant (about 30 seconds).
  4. Set onion mixture aside to cool. Chop bacon into small pieces and add to onion mixture.
  5. If using optional mayonnaise, combine with yogurt or sour cream. Add onion and bacon mixture and combine completely.
  6. Add 1 teaspoon vinegar and mix. Taste and decide if additional vinegar is needed to balance any residual sweetness in the yogurt (I’ve found that it needs extra vinegar if using coconut yogurt, but generally doesn’t if using 24 hour yogurt).
  7. Add salt and pepper to taste.
  8. Refrigerate for at least an hour or up to overnight before serving. The flavors blend and the taste improves with additional refrigeration time.
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Category: Appetiser

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Other great dip recipes from some of my “real food” blogger friends:

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