Spinach & Bacon Dip Stuffed Grilled Onions

• Meat

  • 4 slices Bacon, crisp cooked

• Produce

  • 2 cloves Garlic
  • 4 Sweet onions, small to medium

• Condiments

  • 3 dashes Sriracha sauce
  • 3 dashes Worcestershire sauce

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Cheddar
  • 4 oz Cream cheese
  • 2 tbsp Parmesan

• Other

  • 1 lb Spinach or (as much as will fit in the skillet at one time

Found on smalltownwoman.com

Description

Ingredients

• 4 small to medium sweet onions
• 1 tablespoon olive oil
• 2 cloves garlic minced
• 4 slices crisp cooked bacon finely chopped
• 1 lb spinach or (as much as will fit in the skillet at one time)
• 4 ounces cream cheese
• 3 dashes sriracha sauce
• 3 dashes Worcestershire sauce
• 1 cup cheddar
• 2-3 tablespoons parmesan

Directions

• Hallow out onions using a cantaloupe baller leaving 1/4 inch of the onion intact all over including the bottom. Reserve 1/2 of the hallowed out onion, Chop finely.
• Heat olive oil in skillet over medium heat. Add onion and cook for 5-7 minutes. Add garlic and cook for 1 minutes. Add spinach and cook until wilted. Remove from heat, move to cutting board and chop finely.
• Preheat grill to 350-375 degrees.
• Add cream cheese to skillet over low heat. Add sriracha, Worcestershire sauce, cheddar and Parmesan cheese. Add spinach mixture and chopped bacon and stir gently to combine. Spoon mixture into hallowed out onions. Creating aluminum foil tent wrap and seal each onion individually without touching the sides.
• Grill on indirect heat for 40 minutes.
• Remove from heat and cool 5 minutes. Open carefully and replace any dip that may have cooked out back in the onion. Serve immediately.