Onion and Bacon Dip

If I were going to be stranded on a desert island and could only have one food to take with me, it would be bacon. There would be no second guessing to that decision as it has to be one of my all time favorite foods. You could spread this dip on your tennis shoe and it would taste delicious. Takes the old time onion dip to a whole new level. I really hope my doctor isn't reading this!

1/2 pound applewood smoked bacon
1 tablespoon of bacon drippings
2 onions, small dice
1 garlic clove, chopped fine
1 teaspoon fennel seeds
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh thyme
Salt and freshly ground black pepper
1 cup fat-free Greek yogurt
1/3 cup light mayo
2 tablespoons coarsely chopped fresh flat leaf parsley
Lemon juice to taste
Pita chips or fresh cut-up vegetables

Heat a large saute pan over medium-high heat.Using a pair of heavy kitchen shears, cut the bacon into chunks. Cook over medium/high heat until the bacon is crisp and golden. Remove from the pan to a plate lined with paper towels. Drain off all but 1 tablespoon of bacon drippings from the pan. Add the onions, lower the heat to medium and saute until they are pale golden, about 7 minutes. Add the garlic and the fennel seeds and continue cooking for 5 to 10 minutes or until the onions are light golden brown. Add the vinegar and thyme and cook until the vinegar has evaporated. Season the onion mixture with salt and pepper and let cool completely. Mix the onions

in a large bowl with the bacon, mayo, yogurt and parsley. If necessary, strain any excess liquid from the yogurt before mixing with the peppers and onions. Season to taste with salt, pepper, and lemon juice, then refrigerate until serving.
Serve with chips or vegetables