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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This dip sounds delicious. Question. if using frozen Vidalia onions, can you use them frozen or do they need to be defrosted?
I would use them frozen.
I’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!
5/5 !!! 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!
There’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’ 😉
I 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.
You can chop the onions, too, which solves that problem nicely.
Dip for dinner? That never occurred to me, but I am here for it. Thanks for the idea!
omg you’ve been missing out!
I 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.
I’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 🙂
My 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!!
This is amazing! I added a couple Tablespoons of tabouli for color and a bit a crunch.
Hi Sue.
Can this recipe be frozen
You can Dianne, but sometimes the texture isn’t as good after being frozen.
Excellent!! This is a keeper. Delicious!! My husband loved it!
Made it as is the first time … The next time I added 1/2 tps. fresh thyme leaf. It is always a favorite. Thanks