Actually the dip tastes better if left over night and bacon can be done ahead of time also.
Here's a little tip; line your baking sheets with nonstick aluminum foil for super easy cleanup.
Dip
Four large Vidalia / sweet onions peeled and cut into 1 inch pieces 1 tablespoon butter
1/4 cup vegetable oil
8 oz cream cheese
1 1/2 cups Sour cream
½ teaspoon ground Chipotle (or more to your own taste) *
Salt to taste
Bacon
1lb. Very Thick sliced bacon
1/2 to 1 tablespoon ground black pepper
1 cup light brown sugar
Onion dip
Heat butter and oil in large fry pan. Add onions and cook on medium high heat stirring frequently until they are very evenly browned. If you do not have a large fry pan do it two batches. Put the browned onions a strainer and drain out the liquid and oil. In food processor bowl add the cream cheese and sour cream salt and pepper. Process until they blended. Add the onions pulse four or five times to evenly distribute the onions. Refrigerate 8 hours or over night.
Bacon
Preheat oven to 350 degrees Cut bacon slices in half. Lay them out flat side by side on large baking or cookie sheet with raised sides. Bake for 15 minutes, until the bacon is just beginning to brown but is still pliable. Remove from oven and drain the bacon. Mix the sugar and pepper together. Cool slightly to handle and then press the bacon into the sugar mixture to coat both sides. Lay coated bacon slices in a clean non stick baking sheet or a pan lined with non-stick foil.. Bake for 15 minutes or until sugar has melted and bacon is crisp. Remove from oven and let cool. As bacon cools the sugar hardens.
* If your are not into spicy heat try using smoked sweet Hungarian paprika instead.