Vidalia Sweet Onion Dip

Vidalia Sweet Onion Dip

Made  times
Jenn 2

"Creamy, cheesy, yummmmy dip. Use a potato peeler to get the onion very thin. Serve with your favorite cracker."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 61 cals
Serving size has been adjusted!

Original recipe yields 44 servings



  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

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


Most helpful
Most positive
Least positive

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 grea...

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.

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 ...

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 a...

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...

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

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...

Your recipe inspired me to make a bite sized treat. I added chopped vidalia onion to thawed frozen creamed spinach, added it to phyllo cups and stacked with swiss, asiago,and parmesan. Baked for...

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.

Other stories that may interest you