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!
Delicious!! 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.
Yay ~ 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 🙂
I made this for a get together and everyone loved it. It was so simple to make and with ingredients typically on hand.
I’m glad it was a hit Christy, it’s always so nice to have a recipe like this available for last minute entertaining.
This 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
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.
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.
Would it be ok to mix everything the night before and bake the next day or would it go bad?
That would work great Rosangela.
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.
I love that idea, I’ve tried it once before on the blog with a cheesy beer dip with pretzel rolls!
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.
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!
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!
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.
I am English and I don’t know what you mean by scant cup. Could you advisen
That just means ever so slightly less than a cup, Maureen.