Method

1. In a large frying pan, cook the bacon until the fat is rendered out. Use a slotted spoon and transfer the bacon to paper towel, reserving about ¼ cup (60 mL) of the bacon fat in the pan.
2. To the same pan, add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed – onions become dry and begin to burn to the bottom of the pan. Add the vinegar in the last minute of cooking. Cool to room temperature.
3. In a large bowl, stir together the yogurt, sour cream, onions, green onion and bacon.
4. Garnish dip with green onions and serve with raw vegetables, cubed bread, crackers or ripple chips.