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READY IN 45 mins

Vidalia Sweet Onion Dip

Read Reviews (28)

"Creamy, cheesy, yummmmy dip. Use a potato peeler to get the onion very thin. Serve with your favorite cracker." — Jenn

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Original recipe makes 5 1/2 cups Change Servings

1 cup mayonnaise
2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese

2 cups thinly sliced Vidalia sweet onion
hot sauce, or to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

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PREP 5 mins
COOK 30 mins
READY IN 45 mins

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I have made this dip many times and it is always a winner. I chop the onions instead of slicing and they cook just fine. No crunchies. Also, if you use reduced fat mayo, it cuts down on the grease nicely.

—karen S

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Dec 21, 2009

Delish! I used asiago cheese instead of parmesan, and I caramelized the onions first. Also you really have to drain the oil off otherwise it will be too greasy.

—Celeste

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36 Ratings

Sep 24, 2009

I must say that it was lot better than I thought it would be. My friends loved i. made few changes. I diced onions, I used pepper jack cheese and used half mayo half sour cream. and some grated garlic. it turned out to be the bomb, on girl friend want me to make on saturday just to have keeper. don't get me wrong it was very good the way it was. I being a chef always have to personalize everything. sorry.

—COOLJO

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Jan 05, 2010

Wow and Wow!! Here are changes I made with other raters suggestions: 1/2 cup mayo, 1/2 cup sour cream....substituted parmesan for asiago...2 "pressed" garlic cloves....ground pepper to taste and 2 pinches of herbs de providence. Awesomeness! Not greasy - great with toasted pita chips! New go to dip.

—KNEERS0888

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Aug 17, 2009

This Dip is excellent!! The only change I made is, I sauteed the onions before making it, I did not want to have the crunch of the onion. I put it out at a work function, was gone in less than an hour!

—Majikins

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Jan 02, 2012

I have to admit, I could not use Vidalia for this recipe as winter is the completely wrong time to be able to find them. However, I did use yellow onions that I sauteed just a bit first to bring out their sweetness and then proceeded with the recipe as stated. Love this stuff - wayyyy too addicting and I could have eaten the whole thing myself. Next time I may follow another reviewer's suggestion and use lower fat mayo to cut down on the oiliness a bit, but it may have been due to a tad bit of overbaking as well. Still, wonderful, wonderful stuff. Thanks Jenn!

—Caroline

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Jul 23, 2011

I sliced the onions and then cut them into quarters. I can see topping slices of toasted baguette with this as well as spreading on crackers. Really good and easy recipe with nice presentation.

—lutzflcat

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May 18, 2010

goodl I did use 1/2 mayo and 1/2 sour creme. I diced the onions. Some one asked me at the party if this was a hashbrown casserole!! did kind of taste like it

—STEINY

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Nutrition

Calories
61 kcal
3%

Carbohydrates
0.9 g
< 1%

Cholesterol
7 mg
2%

Fat
5.6 g
9%

Fiber
0.1 g
< 1%

Protein
1.8 g
4%

Sodium
53 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vidalia Sweet Onion Dip

Serving Size: 1/44 of a recipe
Servings Per Recipe: 44
Amount Per Serving
Calories: 61
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 1.6g 8 %
Cholesterol 7mg 2 %
Sodium 53mg 2 %
Potassium 13mg < 1 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 1.8g 4 %
Sugars 0.3g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 6 %
Iron < 1 %
Thiamin < 1 %
Niacin 3 %
Vitamin B6 2 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.