Sweet Vidalia Onion Dip

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Sweet Vidalia Onion Dip

Sweet Vidalia Onion Dip is an easy hot appetizer that will have everybody begging for the recipe!  It’s perfect for game nights, holiday entertaining, or just a romantic night in.

Photo of a person dipping a piece of toasted bread into 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…

Photo of sweet vidalia onion dip with a basket of toasted bread in the background.

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.

Photo of a piece of toasted bread being dipped into sweet vidalia onion dip.

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.

Photo of someone lifting a piece of toasted bread out of sweet vidalia onion dip.

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.

Photo of a vidalia onion, with cheese and other ingredients for sweet vidalia onion dip in the background.

This is an appetizer that you can easily customize to what you like, or what you have in the fridge.  If you like a smokey flavor, try my SMOKEY ONION DIP.

Photo of ingredients for sweet vidalia onion dip mixed together in a glass bowl.

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

Photo of sweet vidalia onion dip with a basket of toasted bread in the background.

Craving more Vidalia onion recipes?  I love sweet onions and I use them whenever I can find them.  My VIDALIA ONION STRINGS WITH HORSERADISH AIOLI is another killer appetizer that disappears in record time.  And because these onions are so sweet, they are perfectly delicious raw ~ my SWEET VIDALIA ONION SLAW is proof!

Or, want to spice things up?  Try my HATCH GREEN CHILE DIP.

Sweet Vidalia Onion Dip
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18 ratings

Sweet Vidalia Onion Dip


  • 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


  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.


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  • Reply
    Jon Wood
    November 20, 2018 at 9:09 am

    Would there be any issues if I double the recipe and kept it in a small crock pot for say an hour? I need an appetizer for a potluck and this sounds wonderful.

    • Reply
      November 20, 2018 at 11:42 am

      Doubling the recipe shouldn’t be a problem, and just be aware that if you make it in the crock pot you won’t get that nice browned top.

  • Reply
    November 11, 2018 at 8:42 am

    Would it be ok to mix everything the night before and bake the next day or would it go bad?

    • Reply
      November 11, 2018 at 8:54 am

      That would work great Rosangela.

  • Reply
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  • Reply
    Shannon Turske
    July 24, 2018 at 11:11 am

    I started making this for get together’s and football parties, a big win. A fun way to serve it instead of the bread is to get pizza dough and cut into small pieces and roll into balls. Line your serving/cookware dish with the balls and put the dip in the middle and cook. You can use the balls to divide up a dish if you are making a few different dips as well.

    • Reply
      July 24, 2018 at 11:39 am

      I love that idea, I’ve tried it once before on the blog with a cheesy beer dip with pretzel rolls!

  • Reply
    Sarah Haman Palmeri
    July 2, 2018 at 1:23 pm

    My husband was given a 10lb bag of Vidalia onions as a gift. I’ve been making many of the recipes that you featured here and this one is his favorite! I followed your recipe to the letter and he said that it was the best dip he’s ever had. Thank you! (And as I write this, your quiche is baking in the oven. Looking forward to that, too!) Will definitely make again.

    • Reply
      July 2, 2018 at 1:34 pm

      Wow, thanks so much Sarah, I so excited to hear that. We love this dip here, and my husband asks for it often. I need to get out and buy some Vidalias this week, you’ve made me hungry!

  • Reply
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  • Reply
    Lilly Gorman
    December 20, 2017 at 6:56 pm

    How am I just now finding this GEM of deliciousness?! Spinach Artichoke has long been my fave, but this may just take the lead like you said! YUM!

  • Reply
    Lynn Tatum
    September 25, 2017 at 4:44 am

    Delicious.! I made this for only three of us so I have leftovers. Do you think I could freeze the leftovers. I would hate to Trash a good thing.

  • Reply
    maureen stephenson
    July 16, 2017 at 3:50 am

    I am English and I don’t know what you mean by scant cup. Could you advisen

    • Reply
      July 16, 2017 at 7:05 am

      That just means ever so slightly less than a cup, Maureen.

  • Reply
    May 19, 2017 at 2:57 pm

    I am making this right now and I used pepper jack cheese along with the other cheeses mentioned,added my smoke flavor,and I am ready to try it with homemade crackers.

  • Reply
    October 13, 2016 at 2:28 pm

    Can this be made in a crock pot?

    • Reply
      October 13, 2016 at 3:38 pm

      Probably, although it won’t get browned on top. Also don’t leave it too long or the cheese mixture might eventually separate.

  • Reply
    June 30, 2016 at 9:23 am

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

  • Reply
    January 22, 2016 at 7:11 pm

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

    • Reply
      January 22, 2016 at 7:46 pm

      Mmmmmm, Jarlsberg…

  • Reply
    January 17, 2016 at 3:54 pm

    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.

    • Reply
      January 17, 2016 at 4:07 pm

      You really know how to make a girl jealous, Darlene!

  • Reply
    December 26, 2015 at 8:24 am

    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!

    • Reply
      December 26, 2015 at 8:57 am

      I’m so glad you liked it, Michelle. I’ve never heard of a Peru onion, I’ll have to look that up — enjoy!

  • Reply
    November 22, 2015 at 11:27 am

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

    • Reply
      November 22, 2015 at 12:38 pm

      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!

  • Reply
    October 6, 2015 at 11:53 am

    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!

    • Reply
      October 6, 2015 at 12:23 pm

      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.

  • Reply
    Suzy | The Mediterranean Dish
    September 1, 2015 at 8:56 am

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

    • Reply
      September 1, 2015 at 12:45 pm

      You will love it Suzy – it’s one of my family’s favorites!!

  • Reply
    June 12, 2015 at 7:55 pm

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

    • Reply
      June 13, 2015 at 9:25 am

      I’ll have to try that!

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