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.
This sweet Vidalia onion dip 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…
We’re a serious dip-for-dinner kind of family so you can take if from me, this is a winner. 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 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.
Customize this onion dip recipe to what you’ve got in the fridge
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.
Love dips? Try these too ~
- Smokey Onion Dip
- 7 Layer Smoked Salmon Dip Recipe
- Cheesy Brussels Sprout Dip
- Smokey Spinach Artichoke Dip
- Cheesy Hatch Green Chile Dip
I make this cheesy dip with the 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.
Craving more Vidalia onion recipes? I love sweet onions and I use them whenever I can find them. My Vidalia Onion Strings 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!
Reader Rave ~
“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.” ~Sarah
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
- 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.
106 Comments
Michelle
October 10, 2020 at 11:04 amDoes this have a lot of grease after cooking? I’ve made one before (very similar) and it was pooled with grease. The dip was amazing, but the grease was such a turn off. Please advise??
Sue
October 10, 2020 at 11:38 amNo, it shouldn’t be greasy, sometimes that can happen with creamy dips if they’re baked too long.
neva
July 21, 2020 at 11:01 amThis dip sounds delicious. Question. if using frozen Vidalia onions, can you use them frozen or do they need to be defrosted?
Sue
July 21, 2020 at 12:10 pmI would use them frozen.
Jessica
June 8, 2020 at 5:16 pmI’ve made this dip a few times and am making it as we speak! It is so perfect and I love having it for dinner! I made this in the fall for a football party with my fiances family. They LOVED IT! One of my favorite go to recipes!
Jennifer
June 8, 2020 at 6:15 am5/5 !!! Not sure why the website won’t allow me to rate that but WOW! WHAT A DELIGHT! I was in the mood for onion dip and THIS TOOK THE CAKE! What an absolutely delicious dish. I’ve never had this before and neither has my boyfriend. He didn’t like the mayo init but I told a white lie and said it was cream cheese and he powered right through it! Thanks for sharing. I have forwarded this off to many people and this will certainly be a fan favorite for any pot luck!
Sue
June 8, 2020 at 6:37 amThere’s an annoying glitch in the rating system, trying to get it sorted. I’m so happy you loved the dip, and brilliant ‘white lie’ 😉
Ruth Rudibaugh
June 7, 2020 at 7:55 amI made this for a get-together and it was a HUGE hit. It was completely gone within an hour. The only thing that I would recommend is to cut the onion strings shorter as they get a little messy when dipping the toast points.
Sue
June 7, 2020 at 8:03 amYou can chop the onions, too, which solves that problem nicely.
Emily
June 7, 2020 at 12:51 amDip for dinner? That never occurred to me, but I am here for it. Thanks for the idea!
Sue
June 7, 2020 at 7:58 amomg you’ve been missing out!
Alyson J Goroski
May 28, 2020 at 8:01 amI would try this with caramelized vidalia onions instead of raw. Take 3-4 onions, slice thin on a mandoline and melt 1/2 stick butter in a heavy bottomed pot. Cook on low until deep brown colored. Then add into your mixture and bake. Sprinkle top with crisp chopped bacon and very thinly sliced scallions. Give this a try and let me know what you think.
Sue
May 28, 2020 at 8:09 amI’m planning a caramelized onion dip but I think I’d use yellow onions for that, Vidalias are so good they don’t need the long cooking, in my opinion 🙂
Karen J
August 4, 2020 at 7:22 pmMy parents retired to Savannah Georgia in 1979. We would go down every year for the month of July. Vidalia onions was a staple at dinner several nights a week. My mom made this dip, but also added sliced black olives to the recipe. She made it with only sharp cheddar cheese and mozzarella. She served it with plain toated cocktail tye bread. Best onion dip ever!!
cari
May 2, 2020 at 2:51 amThis is amazing! I added a couple Tablespoons of tabouli for color and a bit a crunch.
Dianne
April 12, 2020 at 6:24 amHi Sue.
Can this recipe be frozen
Sue
April 12, 2020 at 8:49 amYou can Dianne, but sometimes the texture isn’t as good after being frozen.
Kate Whyland
February 8, 2020 at 5:39 pmExcellent!! This is a keeper. Delicious!! My husband loved it!
Gordon
January 27, 2020 at 1:41 pmMade it as is the first time … The next time I added 1/2 tps. fresh thyme leaf. It is always a favorite. Thanks
James Alexander
January 19, 2020 at 12:57 pmGreat recipe. Thanks! Made a few mods…. charred 1/2 the onions along with 2 julianned jalapenos. Dressed it with a quick squeeze of bbq sauce. The rest is all you, Sue.
Sue
January 19, 2020 at 1:12 pmLOVE your idea of charring the onions…I have to try that.
Robert Silsby
December 26, 2019 at 7:52 amIs the onion sliced “pole to pole” or “through the equator”? One way makes arches, the other makes ring segments. Will take to a New Years party next week.
Sue
December 26, 2019 at 8:41 amI like to slice pole to pole.
Patrick Reaume
December 23, 2019 at 5:33 pmThis sounds really good, but what on earth is a “scant cup” ? A cup is a cup, do you mean some amount less than a full cup, like perhaps 3/4 of a cup?
Bobbi
February 13, 2020 at 10:14 amIt is a cup minus 1 – 2 tablespoons.
Whitney Murphy
November 26, 2019 at 6:47 amQuick question: Since Worcestershire sauce isn’t vegetarian (and I am), what would be a good substitute for those two dashes? Has anyone simply left it out?
Thanks!
Sue
November 26, 2019 at 9:37 amYou can just leave it out. I like a few extra dashes of hot sauce, if you like things spicy, or you might add a touch of mustard.
JULIE STROEVE
November 23, 2019 at 2:38 pmI use only mayo (no sour cream); about 2 to 3 vidalias, chopped up, and a package of 5-cheese blend. It becomes a chewy, sweet oniony dip that holds up to crackers or baguette slices. love this dip!
Becca
November 19, 2019 at 10:35 amCan you use just plain sweet onions if Vadalia aren’t in season?
Becca
November 19, 2019 at 10:52 amI just realized you said any sweet onion in the recipe hahahaha sorry!
Sue
November 19, 2019 at 10:52 amYes, absolutely.
Sharon
November 10, 2019 at 6:43 amJust wondering, with 4 dashes of hot sauce, how hot is the dip? I’m not a big fan of hot/spicy foods. Do you think I should cut back on the hot sauce?
Sue
November 10, 2019 at 7:40 amIt’s totally optional, and I’d leave it out if you don’t love things at all spicy.
Connie
August 20, 2019 at 5:16 pmWhat is the growing season for Vidalia onions? How well do they keep? Here in Washington State we have “Walla Walla sweets”, sweet onions with a high water content that are grown in soil with a low-sulfur content. As with Vidalias, Walla Wallas are named for the area in which they are grown. They are quite delicious and are probably similar to the Vidalias, which I rarely see here. Due to the high water content, the season for them is short and they do not keep well. I am wondering how people are able to make this recipe in fall and winter months. What do you suggest?
Sue
August 20, 2019 at 8:01 pmHey Connie ~ Vidalia season is April to August, so you’re right, you would be hard pressed to find them for fall or holiday time. You can definitely swap out Walla Walla onions. Nowadays most supermarkets stock generic ‘sweet onions’ most of the year, so off season, I’d suggest using them.
JULIE STROEVE
November 23, 2019 at 2:40 pmI live in Minnesota and we have vidalias every season in the produce department. Walla Walla Sweets are as good or better than vidalias. use whatever onion you happen to have on hand and this recipe will turn out just fine!
Sue
November 23, 2019 at 3:15 pmThanks Julie, I agree, you can’t go wrong with whatever sweet onion you can find.
Anita
August 10, 2019 at 8:16 amTook your thoughts on cheese and so I added cream cheese and smoked Gouda, one of my personal favorites. I’ve made this before but the recipe called for frozen onions. This was PERFECT!
Sue
August 10, 2019 at 10:20 amI’m so glad Anita, I adore smoked Gouda!!
Dianne
July 4, 2019 at 5:32 amThis was fandamntastic as written! I have made this recipe so many times now and still get rave reviews. People look forward to me serving it or bringing it. I usually tweak recipes but no need to with this one. Thank you for this recipe and the terrific site.
Jenni House
January 12, 2019 at 2:37 pmDelicious!! And I’m an appetizer snob! Made no less than 5 times since it was a hit at Thanksgiving. Searched again for the recipe to make for my sis in law’s fam while visiting them in Dallas this weekend. Had to finally comment about how good and universally loved this yummy hot dip is! My kiddos eat it up too!! Great with fresh veggies as well as the recommended toasts.
Sue
January 12, 2019 at 2:47 pmYay ~ I’m so glad you came back to let me know, I love the idea of serving it with veggies, I don’t think I’ve ever done it that way 🙂
Christy Koenig
January 9, 2019 at 8:41 amI made this for a get together and everyone loved it. It was so simple to make and with ingredients typically on hand.
Sue
January 9, 2019 at 8:56 amI’m glad it was a hit Christy, it’s always so nice to have a recipe like this available for last minute entertaining.
Joyce Wilson
January 7, 2019 at 5:03 amThis was awesome – I make a similar one with cream cheese, Swiss cheese, onions, nutmeg – yes nutmeg, it makes all the difference and topped with toasted onions – I always get asked for the recipe
Jon Wood
November 20, 2018 at 9:09 amWould 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.
Sue
November 20, 2018 at 11:42 amDoubling 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.
Rosangela
November 11, 2018 at 8:42 amWould it be ok to mix everything the night before and bake the next day or would it go bad?
Sue
November 11, 2018 at 8:54 amThat would work great Rosangela.
Shannon Turske
July 24, 2018 at 11:11 amI 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.
Sue
July 24, 2018 at 11:39 amI love that idea, I’ve tried it once before on the blog with a cheesy beer dip with pretzel rolls!
Sarah Haman Palmeri
July 2, 2018 at 1:23 pmMy 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.
Sue
July 2, 2018 at 1:34 pmWow, 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!
Lilly Gorman
December 20, 2017 at 6:56 pmHow 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!
Lynn Tatum
September 25, 2017 at 4:44 amDelicious.! 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.
maureen stephenson
July 16, 2017 at 3:50 amI am English and I don’t know what you mean by scant cup. Could you advisen
Sue
July 16, 2017 at 7:05 amThat just means ever so slightly less than a cup, Maureen.
Tracy
May 19, 2017 at 2:57 pmI 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.
Judy
October 13, 2016 at 2:28 pmCan this be made in a crock pot?
Sue
October 13, 2016 at 3:38 pmProbably, although it won’t get browned on top. Also don’t leave it too long or the cheese mixture might eventually separate.
Betsy
June 30, 2016 at 9:23 amHi Sue….hope if i triple batch it, that it comes out right…ive only done one and it was AMAZING!
Anne
January 22, 2016 at 7:11 pmWe make this all the time, but without the sour cream, and with Jarlesberg cheese. It’s a holiday favorite!
Sue
January 22, 2016 at 7:46 pmMmmmmm, Jarlsberg…
Darlene
January 17, 2016 at 3:54 pmDelicious. 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.
Sue
January 17, 2016 at 4:07 pmYou really know how to make a girl jealous, Darlene!
Michelle
December 26, 2015 at 8:24 amI 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!
Sue
December 26, 2015 at 8:57 amI’m so glad you liked it, Michelle. I’ve never heard of a Peru onion, I’ll have to look that up — enjoy!
Amy
November 22, 2015 at 11:27 amThis looks wonderful. Could it be made ahead of time?
Sue
November 22, 2015 at 12:38 pmYou 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!
Rachel
October 6, 2015 at 11:53 amI’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
October 6, 2015 at 12:23 pmHi 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.
Suzy | The Mediterranean Dish
September 1, 2015 at 8:56 amSue, this is just fantastic! I will for sure put Vidalia onions and a baguette on my shopping list.
Sue
September 1, 2015 at 12:45 pmYou will love it Suzy – it’s one of my family’s favorites!!
tina
June 12, 2015 at 7:55 pmI’ve made a similar dip, but used just swiss…delish!
Sue
June 13, 2015 at 9:25 amI’ll have to try that!
anne
June 6, 2015 at 10:23 amDo you have any issues with this separating? I often have problems when I use full fat mayo in hot dips.
Sue
June 6, 2015 at 10:39 amNo 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.
Paula
July 18, 2016 at 6:35 amMayo will “break” if you heat it for too long in the microwave, or too high of a temperature in the oven, or bake it for too long. Follow the baking instructions and it doesn’t break at all. Made this this past weekend.
Cindy
April 17, 2015 at 2:39 pmBeen making this since the 70’s. I’ve always added sliced black olives!
Sue
April 17, 2015 at 3:09 pmNice, I’ll have to try!
Patricia Scarpin
February 21, 2015 at 7:39 pmW.O.W! Can’t believe how yummy this is!! My eye balls are killin’ me! LOL!
monica
November 17, 2014 at 9:10 pmYou 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…
Julie @ Julie's Eats & Treats
October 27, 2014 at 2:22 pmOh wow that looks so good I could dive in head first!
Laura
October 23, 2014 at 10:50 amNo 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 🙂
Sue
October 23, 2014 at 11:12 amThanks Laura — I can pretty much guarantee happiness in your house on Sunday!
Veronica
August 27, 2014 at 8:28 amNo questionable ingredients? Mayo is definitely questionable. Really nasty stuff.
Sue
August 27, 2014 at 8:47 amHow about making your own, Veronica? I’ve got a great easy recipe for homemade mayo — https://theviewfromgreatisland.com/2013/06/minimal-monday-30-second-mayonnaise.html. Or you could buy one of the all natural mayos from Whole Foods. This is too good to miss!
Mariana
August 22, 2014 at 9:23 amMy eye balls hurt and my mouth is melting! I want this now!!! delicious!!! Thank you Sue for such a great recipe!
Sue
August 22, 2014 at 9:41 amGlad I could get your juices flowing this morning 🙂
laura
August 3, 2014 at 1:05 pmDo you think I would be able to cook this delicious treat in a crock pot? It looks amazing!
Sue
August 3, 2014 at 3:08 pmI 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!
Patti
July 26, 2014 at 12:46 pmLast 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.
Sue
July 26, 2014 at 12:48 pmI think a Vidalia onion soup sounds just incredible…
Laura (Tutti Dolci)
July 16, 2014 at 10:25 pmI love viadlia onions, this dip looks incredible!
cheri
July 14, 2014 at 9:30 amHi Sue, love this version, looks amazing. have pinned!
Patricia Scarpin
July 14, 2014 at 5:33 amThat is perfect to snack on while watching a movie – delicious!
Tricia @ Saving room for dessert
July 13, 2014 at 4:44 pmPrinting 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!
Eileen
July 13, 2014 at 4:38 pmThis 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!
Cate @ Chez CateyLou
July 13, 2014 at 4:37 pmOooh 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!!
Carol at Wild Goose Tea
July 13, 2014 at 2:44 pmI 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.
Susan
July 13, 2014 at 8:40 amI do the caramelized version 🙂 I will have to try your method because we love sweet onions like Vidalias!
Sue
July 13, 2014 at 10:46 amI’m sure I’d love the caramelized version, too, but the little bit of bite that this method gives is really nice!
Monique
July 13, 2014 at 8:39 amIt’s a little different than mine..must try soon!
Sue
July 13, 2014 at 10:48 amI’d love to see your recipe, Monique, I’m completely smitten with onion dip all of a sudden!
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July 13, 2014 at 8:39 amThis is more like a cheese dip than onion 🙂 So creamy and awesome!
Sue
July 13, 2014 at 10:52 amThe cheese is a big bonus!