If we’re going camping, if we’re going to a party, even if we’re just going to a friend’s house, I’m bringing French Onion Dip. I will use any snacking occasion as a justification to eat it and I generally don’t have eyes for any other dip. Until this one. See, I saw Sweet Vidalia Onion Dip and I thought, “Wait. Is this too good to be true? A dip with sweet onion flavor where you don’t have to caramelize a thing?” It’s not too good to be true – it’s just GOOD with a capital g and all it entails is stirring together a few ingredients and popping it in the oven.
I am accustomed to a chilled creamy onion dip. This is not that. It’s creamy, yes, but it’s also hot and bubbly and cheesy as all get-out. And it’s so easy to get there.
Because it relies on Vidalia onions, you don’t have to do anything at all to sweeten them up. There’s no sweating, no sauteeing, no painstaking caramelization… you just slice ’em up and mix them with some mayo, sour cream, two types of cheese, and bake.
The baking time softens any sharp bite of onion so the focus is all on that sweet and savory creamy flavor. It’s perfect with some toasted sliced baguette, it’s perfect with crackers, it’s perfect with chips… it’s just about perfect.
Sweet Vidalia Onion Dip
10m prep time
30m cook time
- 1 large Vidalia onion
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup pecorino Romano cheese, freshly grated
- 1 cup sharp white cheddar cheese, grated
- 1/2 cup mozzarella, grated
- 1 teaspoon Worcestershire sauce
- Dash of garlic powder
- Kosher salt and freshly ground black pepper, to taste
- Sliced baguette, toasted, for serving
- Preheat oven to 375°F and grease a 1-qt baking dish.
- Cut onion into quarters and peel. Thinly slice three of the sections, then mince the last quarter.
- Add onions to bowl, along with mayonnaise, sour cream, cheeses, Worcestershire, garlic powder, and salt and pepper. Stir to combine.
- Transfer mixture to baking dish and bake until golden brown and bubbly, about 30 minutes.
- Serve with sliced, toasted baguette and enjoy!
Recipe adapted from The View From Great Island.