Chop the onion up roughly and add it to a blender. Pulse into a fine crumble. Add the butter, the blended onion and garlic paste to a saucepan.

Place the pan over medium-high heat until the butter has melted. Cook the onion for 3 to 4 minutes until it starts to soften a bit.

Then turn the heat low and simmer the onion for 25 minutes or until it is nicely caramelized and brown. Stir regularly and keep an eye on it. Don't burn it.

In the meantime grill, bake or pan fry the slices of bacon for a couple of minutes until crisp and crunchy.

Once the cooked onion is browned enough, take the pan off the heat and let it cool down for 10 more minutes. Then chop up the crispy baked bacon and add it to the lukewarm caramelized onion in the pan.

Stir the onion and bacon well. Then stir in the cream cheese and the freshly chopped dill or chives. Season with a pinch of chili powder and salt.

Stir the dip well now. Then check the seasoning and add extra chili or salt to taste if necessary. Transfer it to a clean cup or bowl and serve at room temperature.