Ingredients
- pound bacon
- (16 ounce) package shredded sharp Cheddar cheese
- /2 cup mayonnaise
- tablespoon dried minced onion
- dash garlic salt
Instructions
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Step 1
Start by placing the bacon strips in a large, cold skillet. Setting them in a cold pan helps the fat render slowly, giving you perfectly crisp results. Bring the heat to medium-high and let the bacon sizzle until uniformly browned, usually about 12 to 15 minutes. I like to flip the strips halfway through with tongs for even crisping. Once done, transfer the bacon to paper towels to drain and cool, then crumble it into small, bite-sized pieces. In a mixing bowl, combine the crumbled bacon, shredded sharp cheddar, mayonnaise, dried minced onion, and a dash of garlic salt. Stir everything together with a wooden spoon until the cheese is fully coated and the mixture starts to clump. If it seems a bit dry, add an extra tablespoon of mayonnaise to help it bind. You want a scoopable consistency that holds its shape but still feels creamy. Taste and adjust the garlic salt if needed. Transfer the dip to a serving bowl and, if time allows, let it chill for at least 30 minutes. This resting period lets the onion rehydrate and blends the flavors beautifully. Serve with crunchy keto-friendly dippers like celery sticks, cucumber slices, or homemade cheese crisps.