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.
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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
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Do you have any issues with this separating? I often have problems when I use full fat mayo in hot dips.
No 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.
Mayo 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.
Been making this since the 70’s. I’ve always added sliced black olives!
Nice, I’ll have to try!
W.O.W! Can’t believe how yummy this is!! My eye balls are killin’ me! LOL!
You 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…
Oh wow that looks so good I could dive in head first!
No 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 🙂
Thanks Laura — I can pretty much guarantee happiness in your house on Sunday!
No questionable ingredients? Mayo is definitely questionable. Really nasty stuff.
How about making your own, Veronica? I’ve got a great easy recipe for homemade mayo — http://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!
My eye balls hurt and my mouth is melting! I want this now!!! delicious!!! Thank you Sue for such a great recipe!
Glad I could get your juices flowing this morning 🙂
Do you think I would be able to cook this delicious treat in a crock pot? It looks amazing!
I 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!
Last 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.
I think a Vidalia onion soup sounds just incredible…