4 slices bacon, diced
1 sm. onion, finely chopped
3 tbsp. sugar
3 tbsp. white wine vinegar
1 1/3 c. mayonnaise or salad dressing
2 tbsp. milk

In 10-inch skillet over medium-high heat cook bacon until browned. Drain bacon on paper towels. Pour off all but 1 tablespoon bacon drippings. Over medium heat cook onion in bacon drippings until tender. Add sugar and vinegar. Cook, stirring frequently, until sugar dissolves. Cool.

In small bowl using wire whisk beat onion mixture into mayonnaise and milk; stir in bacon. Cover and refrigerate at least 2 hours to blend flavors. Keeps up to 1 month in refrigerator. Makes 1 1/2 cups.