This Smokey Onion Dip is patterned after my all time favorite Sweet Vidalia Onion Dip. When Vidalias aren’t in season, this is my go to. The smokey flavor of smoked Gouda and Gruyere cheese makes it extra special, and like the original, it’s a cinch to make. This one is even lightened up a bit with yogurt (but you’d never know it.)
To say this is a crowd pleaser is an understatement, everybody will lunge at it, probably all at once, so better stand back. Whenever I make it I keep a little aside for myself in case I get edged out by rabid friends and family. Just a suggestion.
This has all the hallmarks of a great TVFGI recipe — it’s an easy chop and drop process, there’s no prep other than dicing the onion and grating the cheese, which I do in the food processor. It’s got a limited ingredient list and it can be assembled ahead and baked just before you want to serve it. And most importantly, it’s delicious — the smoked cheeses help it stand out from ordinary hot dips. This will go from game night to holiday party depending on how you present it, too.
If you are going to eat this with bread, I think it’s important to grill your baguette, the crisp toasty flavor is so much more delicious that plain old sliced bread and it only takes a few minutes. I don’t use any oil at all, just a smoking hot grill pan on the stove top. The charring not only adds flavor and crunch, it has great eye appeal, too. Of course you can serve this with chips if you like.
I choose a sweet onion rather than a white or yellow because they are mild. I don’t cook the onion before making the dip so the mildness is a plus. The onions retain a slight crunch which gives the dip a nice texture, too. Most grocery stores carry all three types of onions all year round, but definitely use a seasonal sweet onion like Vidalia, Maui, or Walla Walla, when you can find them.
- 1 large sweet onion
- 1/2 pound smoked Gouda cheese, grated
- 1/2 pound smoked Gruyere cheese, grated
- 1/2 cup sour cream
- 1/2 cut Greek yogurt
- 1/2 cup mayonnaise
- 1/2 tsp salt
- lots of fresh cracked black pepper
- several shakes of hot sauce (to taste)
- 1 baguette, thinly sliced
- Set oven to 375F
- Peel the onion and then slice it 1/8 inch thick on a mandolin slicer or with a sharp knife. Then chop the thin slices into a small dice. Put in a large mixing bowl.
- Add the rest of the ingredients to the bowl and mix well. Take the time to make sure everything is thoroughly combined.
- Spread the dip in a shallow baking dish, and even it out. Bake for about 30-40 minutes until bubbling and hot throughout. You can put it under the broiler briefly for more browning if you want.
- While the dip is baking, heat a grill pan on high until very hot and grill the slices of bread until lightly charred on both sides.
- Serve the dip hot out of the oven, with the bread.
- You can use any combination of smoked cheese for this, including cheddar or mozzarella. I like using at least two varieties.
- Wide and shallow is best for the baking dish here. If the dip is in a deep bowl it won’t cook through before the top browns, and it’s not a good shape for group dipping. A pie plate or skillet works well in a pinch, be sure to spread the dip out evenly.
- I ran the dip under the broiler ever so briefly to get a little more of that browning going. Watch carefully, it will burn quickly.
- If you do make this ahead, bring the dip to room temperature before baking.