Sweet Vidalia Onion Dip
This is not your mama’s onion dip! Skip the powdered mix and tub of sour cream and create a homemade onion dip for your next party or gathering instead. It’s just 15 minutes of active prep time; the oven does the rest!
Vidalia onions are usually in season late spring through early fall so keep an eye out for them at your local supermarket. We don’t recommend using the typical brown or yellow onion you can find year-round for this recipe because they tend to be too pungent.
We’re all about shortcuts so if you haven’t sharpened your professional knife skills yet, don’t fret! Just throw your onions in the food processor and give it a few pulses until they’re finely diced. Boom—drop the mic!
Sweet Vidalia Onion Dip Recipe
This Vidalia onion dip recipe will change your mind about onion dips altogether. It’s table-ready in 45 minutes then it’s go time!
Ingredients
Yield: 12 servings
- 3/4 cup mayonnaise
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup Asiago cheese, grated
- 2 cups Vidalia onion, 1 large or 2 medium, finely diced
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 350 degrees and coat a 1-qt casserole dish with cooking spray. Set aside.
- In a large bowl, stir mayo, Monterey Jack cheese, Asiago cheese, finely diced Vidalia onion, Worcestershire sauce and garlic powder together until well combined.
- Transfer the mixture to the prepared casserole dish and bake for 45-50 minutes until hot and bubbly.
- Remove from oven then cool 10 minutes before serving.
Notes
We used shredded Monterey Jack cheese and grated Asiago cheese. Shredded are long, skinny pieces while grated is fine, almost like a chunky powder.
Calories: 155kcal, Carbohydrates: 6g, Protein: 6g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Cholesterol: 25mg, Sodium: 259mg, Potassium: 17mg, Fiber: 1g, Sugar: 2g
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This is one I’ll try if I can get Vadalias