In a large pan, cook the bacon, allow to cool slightly and cut into quarters. Set aside.
Drain all but one tablespoon of the bacon fat from the pan.
Return the pan to medium heat and sauté the Spanish onions about 3 minutes. Add chopped garlic to pan and continue to sauté for about 1 minute longer. Remove from heat and set aside.
Place the cream cheese, bacon pieces, Monin Hickory Smoke Syrup and onion mixture into a food processor and pulse until just combined. Season to taste with salt and pepper and continue to pulse until desired consistency is reached. Refrigerate until needed.
Serve as a topping for hamburgers or grilled sandwiches.
Great in BLT’s, panninis or wraps or served as a dip with chips or bread.
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