In a large skillet, cook the bacon until crisp. Transfer to a paper towel lined plate with a slotted spoon, leaving the drippings in the pan.
Reduce the heat to low and add the olive oil and the onions. Sprinkle with sweetener, salt, and pepper and cook, stirring frequently, until onions are soft and caramelized. This can take up to 20 minutes.
Preheat the oven to 400ºF. In a large bowl, combine the sour cream, shredded cheese, mayonnaise, vinegar, thyme, and cayenne. Use a slotted spoon to scoop the onions from the pan into the bowl, otherwise it’s a little too greasy!
Spread the dip in a small (16 ounce) baking dish and sprinkle with the remaining cheese. Bake 15 minutes. Sprinkle the top with the chopped bacon and parsley, and serve.
Notes
Storage Information: Once cooled, store any leftover onion dip in an airtight container and refrigerate for up to 5 days. I don't recommend freezing this dip.