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
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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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Great 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.
LOVE your idea of charring the onions…I have to try that.
Is 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.
I like to slice pole to pole.
This 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?
It is a cup minus 1 – 2 tablespoons.
Quick 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!
You 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.
I 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!
Can you use just plain sweet onions if Vadalia aren’t in season?
I just realized you said any sweet onion in the recipe hahahaha sorry!
Yes, absolutely.
Just 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?
It’s totally optional, and I’d leave it out if you don’t love things at all spicy.
What 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?
Hey 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.
I 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!
Thanks Julie, I agree, you can’t go wrong with whatever sweet onion you can find.
Took 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!
I’m so glad Anita, I adore smoked Gouda!!
This 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.