Baked Gouda Cheese Dip with Bacon Jam

First a warning. This Bacon Jam may just become your newest addiction.
It is insanely good on all kinds of dishes like quesadillas, sandwiches, burgers, breakfast, or served up on a dip. I added an extra step to a traditional Bacon Jam, but it will add a whole new level of flavor to your finished product.

Begin the Bacon Jam by roasting the onions in a flavorful red wine like this Merlot from Silvara Cellars.

Ingredients
3/4 cup Red Wine (I like to use a Merlot or Cabernet Sauvignon)
2 tbsp Brown Sugar
1 tsp fresh Thyme chopped
1/2 tsp Sea Salt
1/4 tsp fresh ground Pepper
2 large Sweet Onions, peeled and sliced 1/2 inch thick.
4 tbsp Butter

Instructions

• Preheat oven to 400°F.
• Layer the bottom of a baking dish with the sliced onions. Pour red wine in the baking dish. Top each onion with 1/4 tablespoon of butter, thyme, brown sugar, salt and pepper. 
• Roast uncovered in oven for 40 minutes or until golden brown, basting once or twice during roasting. Add a small amount of water if red wine starts to evaporate to much. Remove from oven and allow to cool.
• When onions are cooled place them in a strainer to remove excess liquid.

Bacon Jam

Ingredients
1 pound Apple Smoked Bacon
Roasted red wine onions, minced
4 cloves Garlic, minced
1/2 cup Apple Cider Vinegar
1/2 cup Packed Light Brown Sugar
1 cup Strong Brewed Black Coffee
1/4 cups Pure Maple Syrup

Preparation Instructions:
Cut the bacon slices into 1-inch strips. Add the bacon to a Dutch oven or frying pan over medium-high heat. Cook the bacon, stirring frequently, until the bacon is browned. Use a slotted spoon to transfer the bacon to a paper-towel lined plate. Drain all but 2 tablespoons of the bacon drippings.

Place the Dutch oven or frying pan back over the medium-high heat and add the onions and garlic. Stir well and reduce heat to medium. Continue to cook for about 2 minutes. Add coffee, apple cider vinegar, brown sugar, and maple syrup, stir well.

Bring to a boil, stirring frequently, and boil hard for 2 minutes. After 2 minutes, stir the browned bacon into the onions and liquid.

Reduce heat and simmer uncovered, stirring occasionally to make sure things aren’t sticking, adding 1/4 cup of water if it seems to be drying out. Cook for 45 to 60 minutes until the liquid is thick and syrupy, remove from the heat and cover to keep warm.

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Any left over Bacon Jam can be stored in the refrigerator for up to one month.

Smoked Gouda Dip

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Smoked Gouda Dip – A quick and easy dip recipe that is perfect for a party. Smoked gouda, cream cheese, thyme and spinach, baked together. Top with finished Bacon Jam and serve with baguette.

Gouda Dip

• 7 oz Smoked Gouda, shredded
• 8 oz Cream Cheese, softened
• 1/4 cup fresh Spinach, chopped
• 1 tablespoon fresh Thyme, chopped
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine shredded gouda, cream cheese, spinach, thyme, worchestershire sauce, garlic powder, and onion powder.  Mix until well combined.
3. Transfer dip to a cast iron skillet or a pie dish.  Place in oven and bake for 30 minutes or until the top of the dip starts to brown.
4. Top with bacon jam and serve immediately with sliced baguette or crackers.

Recipe and Images © Drink In Nature Photography and Drink In Life Blog.