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–+ servings
creamy vidalia onion dip

Vidalia Onion Dip

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 box grater or food processor
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Rubber spatula
  • 1 9-inch baking dish or 1-quart casserole dish
  • 1 Oven

Ingredients
  

  • 2 cup Vidalia onions grated
  • 1 cup mayonnaise full-fat
  • 1 cup Swiss cheese shredded
  • 1/2 cup Parmesan cheese finely grated
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika optional for color
  • 1 tablespoon fresh chives chopped optional for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Peel and grate the Vidalia onions on a box grater or using a food processor.
  • In a mixing bowl, combine the grated Vidalia onions, mayonnaise, Swiss cheese, Parmesan cheese, salt, pepper, garlic powder, and paprika.
  • Stir the mixture thoroughly with a rubber spatula until everything is evenly combined.
  • Transfer the onion mixture to the baking dish and spread it into an even layer.
  • Place the dish in the preheated oven and bake for 20–25 minutes until the dip is bubbling and the top is lightly golden.
  • Remove the dish from the oven and let the dip rest for 5 minutes to thicken and cool slightly.
  • Garnish the dip with chopped fresh chives if using.
  • Serve warm with crackers, toasted baguette slices, pita chips, or fresh vegetables.

Notes

For the best flavor, use true Vidalia onions, which are naturally sweet and mellow; if substituting with another onion, choose a sweet variety and consider sautéing briefly to soften their sharpness before mixing. Grating the onions instead of chopping gives the dip a smoother texture and more even onion flavor throughout. Full-fat mayonnaise and good-quality cheese help the dip bake up creamy and rich, but you can balance richness by serving with crisp vegetables. Bake until the edges are bubbling and the top just turns golden to avoid breaking the mayo and becoming greasy, and if the top browns too quickly, loosely tent with foil. This dip can be assembled a day ahead, refrigerated, then baked just before serving; if baking from cold, add a few extra minutes and watch for bubbling around the edges as your doneness cue.
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