Cannellini Bean Dip

Looking for a "lighter" dip? This has all the flavor, but lacks the mayo/cream cheese/sour cream calories. I felt so bad for stripping out the good stuff I made sure this recipe still had some bacon and gorgonzola cheese to make up for it. 

1 large onion, diced
1 Tbsp. butter
1 Tbsp. olive oil
Sugar
1/2 lb. bacon, diced
2 cans cannellini beans, drained
2 ounces Gorgonzola cheese
Honey
Salt and Pepper

The first step is the longest, but so worth it. We're going to caramelize some onions. In a medium skillet, add the onion, butter, and olive oil. Saute over medium-high heat until the onions start to become translucent - about 5 minutes. Be sure to stir frequently to prevent the onions from charring. At this point I like to sprinkle a little bit of sugar (1/8 - 1/4 tsp.) over the onions to help bring out the sweetness. Turn the heat to low, cover, and set the timer for 40 minutes. Stir the onions every 5 minutes to ensure they are not browning. At the end of the 40 minutes, the onions should be nicely caramelized. Remove the onions from the pan and add in the bacon. Cook the bacon over medium heat until crisp. Drain/dry the bacon. 
Next comes the easy part. In a food processor, add the onion mixture, bacon, beans, Gorgonzola cheese, and 1 tablespoon honey. Process until the beans are no longer visible. Taste, and add more honey as desired as well as salt and pepper. Keep chilled until ready to eat. Serve with crackers, pita chips, or better yet - veggies!