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…
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.
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.
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.
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.
- 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
- Set the oven to 375F
- 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.
- Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.
- 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.
I’ll definitely be making this during the holiday season, it’s so warm and comfy. Love.