Sweet Vidalia Onion Dip

This is an absolutely fabulous crowd pleasing appetizer, I’m telling you right off the bat, run to the store and pick up a Vidalia onion and a baguette, then run back and read the post.  Hurry.  It’s too good to miss.  I swear I won’t sink that slice of grilled bread into the creamy cheesy, oniony dip  until you get back, but get a move on, I’m only human…

Sweet Vidalia Onion Dip with grilled bread

This Sweet Vidalia Onion Dip is a winner.  And we are a serious dip-for-dinner kind of family so you can take that to the bank.  It’s challenging my all time favorite, spinach artichoke.  This one is even easier to make, and it’s bursting with fresh onion flavor without any questionable ingredients (I’m looking at you, dry onion soup mix.)  Not sure if it’s the sweet onion, the mix of cheeses, or a combination, but it just works.

Sweet Vidalia Onion Dip with grilled bread 3

Some people like to caramelize their onions for a dip like this, but I prefer to keep them raw. Vidalias are famous for their sweet mild flavor, people even eat them like apples.  I slice them into very thin strips and they cook up perfectly in the oven, retaining just a hint of crunch and a fresh sweet onion flavor.  The dip has a very appealing creamy white color, too, under the lightly browned crust.

Sweet Vidalia Onion Dip with grilled bread 5

Nothing is set in stone here, the ingredient amounts are flexible, as are the types of cheeses.  Just be aware that the stronger the cheese, the more flavor you’ll get.  If you use Monterey Jack and mozzarella, your dip will be on the bland side.  A good rule of thumb is to add some kind of aged Italian cheese, in the Parmesan family, to the mix because they are very assertive.  I found Grana Padano, which is similar to Parmesan, so I used that.  This is an appetizer that you can easily customize to what you like, or what you have in the fridge.

Ingredients for Sweet Vidalia Onion DipSweet Vidalia Onion Dip 4

It’s a chop and drop method, everything gets thrown into a bowl and mixed together.  You can do it way ahead of time.  It’s got all the earmarks of the ideal party appetizer, but I think it’s just as good a choice for a romantic evening for two.

Sweet Vidalia Onion Dip

Sweet Vidalia Onion Dip

Ingredients

  • 1 Vidalia onion, anywhere from 10-12 ounces (any sweet variety will do)
  • 1 scant cup mayonnaise
  • 1 scant cup sour cream
  • 1/2 cup shredded Grana Padano cheese (substitute good Parmesan or Romano)
  • 1/2 cup shredded mozzarella
  • 1 cup shredded white cheddar cheese
  • 3/4 tsp salt
  • lots of fresh cracked black pepper to taste
  • 4 dashes hot sauce
  • 2 dashes Worcestershire sauce

Instructions

  1. Set the oven to 375F
  2. Peel and slice the onion in half. Then slice it in half again, and cut 3 of the sections into very fine slices. Take the last piece and mince it. Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined. Taste and adjust the seasonings to your liking.
  3. Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.
  4. While the dip is baking, slice a baguette and place the slices on a hot grill pan to toast them on both sides. Serve with the hot dip.
http://theviewfromgreatisland.com/sweet-vidalia-onion-dip/

Sweet Vidalia Onion Dip

I’ll definitely be making this during the holiday season, it’s so warm and comfy.  Love.

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45 Responses to Sweet Vidalia Onion Dip

  1. Betsy says:

    Hi Sue….hope if i triple batch it, that it comes out right…ive only done one and it was AMAZING!

  2. Anne says:

    We make this all the time, but without the sour cream, and with Jarlesberg cheese. It’s a holiday favorite!

  3. Darlene says:

    Delicious. We just ate this …yummmmy. Next time I am going to chop up lobster and put in it. BUT we love it just the way it is. Thank you.

  4. Michelle says:

    I made this as an appetizer for Christmas and everyone LOVED it!! I used a Peru onion (couldn’t find Vidalia in Dec in WI) and I served it with small slices of French bread that I toasted in the oven on 350F for about 10 minutes (flip half way through). I will definitely be making this again very soon for a different crowd on New Years!

  5. Amy says:

    This looks wonderful. Could it be made ahead of time?

    • Sue says:

      You can absolutely assemble the dip ahead and refrigerate, but be sure to bake it just before serving, that way it will come to the table bubbling and perfect!

  6. Rachel says:

    I’m becoming a big fan of your recipes!

    I’m planning to make this for a party and wondered if I should double it– we’re expecting 15 or so people– how much does the recipe make as is?

    Thank you!

    • Sue says:

      Hi Rachel — I would definitely make this in two separate baking dishes for a bigger crowd, and I think two would be plenty for your number of guests.

  7. Sue, this is just fantastic! I will for sure put Vidalia onions and a baguette on my shopping list.

  8. tina says:

    I’ve made a similar dip, but used just swiss…delish!

  9. anne says:

    Do you have any issues with this separating? I often have problems when I use full fat mayo in hot dips.

    • Sue says:

      No I haven’t, Anne. The other hot dip with mayo I make all the time is Spinach Artichoke and I don’t recall it ever happening with that either.

  10. Cindy says:

    Been making this since the 70’s. I’ve always added sliced black olives!

  11. Patricia Scarpin says:

    W.O.W! Can’t believe how yummy this is!! My eye balls are killin’ me! LOL!

  12. monica says:

    You put a lot of thought and effort into the look of this web site, it is stunningly beautiful. I love your work, nice job! All my best…

  13. Oh wow that looks so good I could dive in head first!

  14. Laura says:

    No words for this, it just makes me smile looking at it. Can’t wait to try it out Sunday when the kids come over the game :)

  15. Veronica says:

    No questionable ingredients? Mayo is definitely questionable. Really nasty stuff.

  16. Mariana says:

    My eye balls hurt and my mouth is melting! I want this now!!! delicious!!! Thank you Sue for such a great recipe!

  17. laura says:

    Do you think I would be able to cook this delicious treat in a crock pot? It looks amazing!

    • Sue says:

      I guess you probably could, Laura, but the texture would be a little different, and you wouldn’t get that nice browning that the oven gives. Worth a try, though!

  18. Patti says:

    Last year I purchasedt 10 lbs of Vidalia onions from Georgia and had them sent to my home in California. Oh we had the best Onion Soup ever. I am gong to try this recipe also. Thanks agai.

  19. I love viadlia onions, this dip looks incredible!

  20. cheri says:

    Hi Sue, love this version, looks amazing. have pinned!

  21. That is perfect to snack on while watching a movie – delicious!

  22. Printing and drooling! One day, if we ever get to meet, this is what I want to have at our table! Yum – my husband would love this and so would I. Thank you!

  23. Eileen says:

    This sounds so good! I may have to reserve it for a night of total indulgence, and eat the entire pan by myself…or, realistically, halve it and eat that, as I’m the only one who voluntarily eats sour cream in our house. More for me!

  24. Oooh I do want to run out to get the ingredients for this right now – this dip looks so good! This would be the hit of any party!!

  25. I am not surprised to hear it’s a crowd please. Onion dip is anyway, but this one is over the top
    special. Photos makes me want to run and get some crackers and ‘dip into’ my computer screen.

  26. Susan says:

    I do the caramelized version :) I will have to try your method because we love sweet onions like Vidalias!

    • Sue says:

      I’m sure I’d love the caramelized version, too, but the little bit of bite that this method gives is really nice!

  27. Monique says:

    It’s a little different than mine..must try soon!

  28. This is more like a cheese dip than onion :-) So creamy and awesome!

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