My Vidalia onion dip is a rich baked appetizer that’s always the first to disappear ~ sweet onions, melty cheese, and big flavor in every scoop.
Vidalia onion dip is a crowd pleasing appetizer
I’m telling you right now ~ grab the ingredients (list below) and a good baguette, then come right back. This Vidalia onion dip is too good to miss. I’ll try not to dip into it before you get here…no promises.
what readers are saying
“This IS DELICIOUS! You must try this recipe.”
“I made this yesterday for the Super Bowl. It was amazing!! And very easy!”
“WOW! WHAT A DELIGHT! I was in the mood for onion dip and THIS TOOK THE CAKE! “
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.
What you’ll need (and why)
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.
- Vidalia onion ~ it’s a variety of sweet onion grown in Georgia, known for its mild flavor and natural sweetness. Generic sweet onions will also work.
- Sweet onions will be right there with the other onions in your produce aisle.
- sour cream ~ adds tang and keeps the dip from feeling too heavy.
- mayonnaise ~ this is what makes the dip rich and creamy, don’t skip it or the texture won’t be the same.
- aged Italian cheese ~ this is where the deep, savory flavor comes from, so use a good one if you can (and grate it yourself for the best melt.)
- mozzarella ~ gives you that melty, stretchy texture.
- sharp white cheddar cheese ~ balances the sweetness of the onions
- salt and fresh cracked black pepper.
- hot sauce ~ just a few drops wakes everything up without making it spicy.
- Worcestershire sauce ~ a little goes a long way, but it adds that subtle umami depth that makes people go back for another bite.
I make this cheesy dip with the chop and drop method
Vidalia onion dip has 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.
- Put all the ingredients into a bowl and mix until well blended.
- Taste to adjust the seasonings.
- You can do this way ahead of time, just cover it and pop it in the fridge.
Why do I use raw onions in this baked onion dip?
Some recipes go all in on caramelized onions (check out my Baked Caramelized Onion Dip), but here I start with raw Vidalias ~ it gives this dip a completely different personality and means it’s super quick to make.
Because they’re naturally sweet and mild, thinly sliced Vidalias soften beautifully in the oven and never taste sharp or harsh. You get a hint of texture and a brighter, sweeter onion flavor instead of that deep, jammy richness.
Best dippers for Vidalia onion dip
You could use plain chips for dipping, but I prefer small slices of baguette, toasted until crisp.
- Slice the bread thinly
- Brush with olive oil on both sides
- Toast in a 375F oven for about 10 minutes or until golden.
Add The View from Great Island as a Trusted Google Source
Sweet Vidalia Onion Dip
Video
Ingredients
- 1 Vidalia onion, anywhere from 10-12 ounces (any sweet onion 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
- Preheat the oven to 350F
- 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. Give the mixture a taste to adjust any of the seasonings.
- Spoon the mixture into an ovenproof casserole and bake for 25-35 minutes until browned and bubbly.
- Let cool slightly before serving with toasted bread or chips.
Nutrition
More hot dips
Baked Caramelized Onion Dip
Baked Caramelized Onion Dip will spoil you for any other hot appetizers, trust me!
Cheesy Baked Mushroom Dip
An irresistible hot mushroom dip with Gruyere cheese and a touch of sherry.
Hot Crab Dip
Hot Crab Dip is a delicious hot cheesy appetizer, perfect for holidays and game days, but easy enough for everyday ~ it always disappears fast!
Queso Dip ~ easy foolproof recipe
My queso dip recipe is a deliciously silky cheese dip perfect for Game Day snacking!
Easy Beer Cheese Dip
15 minute beer cheese dip will be your go to fall appetizer for game days, cocktail parties, and holiday gatherings!
Roasted Corn Dip
This rich and satisfying Mexican inspired roasted corn dip is a hit every summer!
This IS DELICIOUS! You must try this recipe. I only had yellow onions and it was amazing. I also had some bacon that I needed to use up so I put it in there and everyone wanted more. Great recipe. Thank you.
Thank you for the great feedback, Chemene! I can only imagine how delicious it must have been with that bacon!
Is it ok to chop up all the onion? My husband isn’t crazy about big pieces of onion. I think he would like this if all the onion was chopped up into a fine dice.
Absolutely!
Great taste, but very oily. I’m not sure why it turned out so oily. My only substitution was I used an Irish cheddar and I didn’t include the hot sauce. It’s yummy. Maybe I’ll use less mayo next time.
Sounds great! Could this be made and cooked in a crockpot? Has anyone ever tried that? Looking to take to a party that way
I haven’t tried it that way, Donna, please report back if you do.
I made this yesterday for the Super Bowl. It was amazing!! And very easy!
I’ve only got time/room for one baked
onion dip. So Carmelized Onion dip or
Vidalia Onion dip? Which one first?
Thank you for all your wonderful recipes.
Go Buccaneers!!
Haha, well, honestly they’re both equal, but if it helps, the caramelized onion dip is incredibly rich, whereas this one is a little lighter. This one needs some sort of sweet onion, the other one does not. The caramelized dip also takes a lot more time to cook down those onions, but it’s worth it 😉
I’m on a low-carb diet, would veggies work as a dipper for this dip? Any suggestions???
Great question ~ carrots and celery probably wouldn’t work too well, but I wonder if you could spoon it into endive leaves, or something like that.
I was thinking it would be delicious as a topping for chicken breasts or roast beef with maybe some baked broccoli on the side.
Yes, you could even bake chicken in it!
What size baking dish?
This looks delicious! I’m thinking of making this as a Thanksgiving hors d’oeuvre. Can any part of this be made ahead? Thanks!
You can make the dip ahead, before baking, and refrigerate. Then set out on the counter for an hour to bring up to temperature before baking.
Does 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??
No, it shouldn’t be greasy, sometimes that can happen with creamy dips if they’re baked too long.