• 1 heaping cup sour cream
• 1/2 heaping cup mayonnaise
• 1/4 teaspoon garlic power
• 1/4 to 1/2 teaspoon Creole or Cajun seasoning or black pepper
• dash Worcestershire sauce
• 1 slice bacon
• 1 tablespoon olive oil
• 2 Vidalia onions, diced (about 3 cups)
• 1/2 teaspoon kosher salt
• 1/2 tablespoon butter

Combine the sour cream, mayonnaise, garlic powder, Cajun seasoning and Worcestershire sauce. Mix well and refrigerate.

Cook the bacon until crisp; set aside to drain on a paper towel. Add the olive oil to the bacon drippings and heat over medium heat. Add the onion and salt and cook for about 20 minutes until golden brown and caramelized, stirring often. Stir the butter into the onions, transfer to a plate and set aside to cool.

Once cooled, stir the onions into sour cream and mayo mixture. Crumble or chop bacon and mix in.