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Sweet Vidalia Onion Dip Recipe
Ben Carraoli

Sweet Vidalia Onion Dip Recipe

I have to tell you, the first time I made this Sweet Vidalia Onion Dip, I knew I had a new favorite. The aroma of sweet onions mingling with melted cheeses while baking was irresistible. Each bite had the perfect balance of creamy, cheesy goodness with a hint of sweetness that makes everyone come back for more.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 large sweet onion like Vidalia or any mild sweet variety – I slice mine thin so it cooks evenly without caramelizing too much.
  • 1 cup sour cream – adds creaminess and a slight tang to balance the sweetness of the onion.
  • ½ cup mayonnaise – keeps the dip smooth and rich.
  • ¼ cup aged Italian cheese Parmesan, Grana Padano, or Asiago – these strong flavors give the dip a punch.
  • ½ cup shredded mozzarella – melts beautifully and adds that stretchy cheese goodness.
  • ½ cup shredded white cheddar – for sharpness and depth.
  • ½ teaspoon salt – enhances all the flavors naturally.
  • ¼ teaspoon freshly cracked black pepper – for a subtle kick.
  • 1 teaspoon hot sauce – optional but it adds a gentle heat that balances the sweetness.
  • 1 teaspoon Worcestershire sauce – gives a savory umami boost to the dip

Method
 

  1. Start by slicing your Vidalia onion into very thin strips. I love how these onions retain a slight crunch and natural sweetness even after baking, which makes the dip extra special.
  2. In a large mixing bowl, combine the sour cream, mayonnaise, and cheeses. Add salt, pepper, Worcestershire sauce, and hot sauce if using. Then gently fold in the sliced onions until everything is evenly coated.
  3. Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for about 30 minutes until the top is lightly browned and bubbly. The aroma alone is worth the wait!

Notes

  • I always slice the onions thinly rather than dicing; it creates a more pleasant texture.
  • I use freshly grated cheeses rather than pre-shredded, which melts better and tastes fresher.
  • I sometimes add a pinch of smoked paprika for a subtle smoky depth.
  • Chilling the dip for 10–15 minutes before serving can help flavors meld if you’re not serving it piping hot.