Vidalia Sweet Onion Dip Recipe

Name: Vidalia Sweet Onion Dip
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Yield: 44
Ingredients: 1 cup mayonnaise; 2 cups shredded Swiss cheese; 0.5 cup grated Parmesan cheese; 2 cups thinly sliced Vidalia sweet onion; hot sauce, or to taste

Cook Time: 30 minutes

Ingredients

1 cup mayonnaise
2 cups shredded Swiss cheese
cup grated Parmesan cheese
2 cups thinly sliced Vidalia sweet onion
Hot sauce, to taste

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: In a casserole dish, combine the mayonnaise, shredded Swiss cheese, grated Parmesan cheese, Vidalia onions, and hot sauce.

Step 3: Stir everything together until well combined.

Step 4: Place the casserole dish in the preheated oven and bake for 30 to 35 minutes, or until the edges are golden brown and the top is bubbly.

Step 5: Once done, remove from the oven and let it cool for 10 minutes before serving.

Nutrition Facts

Serving Size: 1 serving (1/44th of the recipe)

Nutrition Facts	Amount per Serving	% Daily Value*
Calories	61
Total Fat	6g	7%
Saturated Fat	2g	8%
Cholesterol	7mg	2%
Sodium	53mg	2%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	0%
Total Sugars	0g
Protein	2g	4%
Vitamin C	0mg	0%
Calcium	51mg	4%
Potassium	13mg	0%

* 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.

Vidalia Sweet Onion Dip is a rich and creamy appetizer that highlights the mild sweetness of Vidalia onions, a variety known for their unique, less pungent flavor. This dish blends Swiss cheese, Parmesan cheese, and mayonnaise to create a dip that's both savory and indulgent, making it a crowd favorite for gatherings, especially in Southern cuisine.

History and Origin

The Vidalia Sweet Onion Dip has its roots in the Southern United States, where Vidalia onions are grown. Vidalia onions were first cultivated in Vidalia, Georgia, in the early 1930s. These onions gained popularity due to their sweet and less sharp taste compared to other onion varieties, and today they are recognized as a unique agricultural product. This dip likely evolved as a way to showcase the natural sweetness and mild flavor of Vidalia onions while offering a creamy and cheesy contrast.

Regional Variations

While Vidalia onions are most closely associated with Georgia, they are now grown in several other regions with similar climates, particularly in the southeastern United States. The dip itself is a quintessential Southern dish, often served as a comforting appetizer during family gatherings, church socials, or at large football parties. In other parts of the country, variations might include different types of onions or the addition of garlic, spinach, or even hot peppers to add a twist to the classic recipe.

Differences from Similar Dishes

What sets Vidalia Sweet Onion Dip apart from similar cheesy dips, such as French onion dip or spinach artichoke dip, is the use of Vidalia onions. Unlike the more pungent yellow or red onions found in other recipes, Vidalia onions are sweet, mild, and tender, making them the star of the dish. Additionally, the creamy, cheese-based texture of the dip is less heavy than some other onion dips that rely heavily on sour cream or cream cheese. The inclusion of Swiss cheese also adds a unique depth of flavor compared to more common cheddar cheese dips.

Where It's Typically Served

This dip is a popular choice at parties, particularly those centered around sports, such as football games or tailgating events. Its also a great dish for potlucks, where it can easily be baked in a casserole dish and served warm. The dip pairs wonderfully with crackers, chips, toasted baguette slices, or even fresh vegetable sticks. Its creamy texture and savory taste make it an ideal accompaniment to casual or festive gatherings.

Interesting Facts

Vidalia onions are named after the city of Vidalia, Georgia, where they were first discovered in the early 20th century. Today, they are protected by federal law, meaning they can only be grown in a designated area in Georgia.
Vidalia onions are one of the few varieties of onions that do not cause people to tear up while cutting them. This is due to their lower sulfur content, which contributes to their mild sweetness.
The dip has become a staple in Southern cooking, often featured at church picnics, family reunions, and other community events.
In 1989, the Vidalia Onion Act was passed, officially recognizing Vidalia onions as a distinctive agricultural product and providing legal protections for their cultivation and sale.

FAQ about Vidalia Sweet Onion Dip Recipe

You should store any leftover Vidalia Sweet Onion Dip in an airtight container in the refrigerator. It will keep for about 3-4 days. Make sure to allow the dip to cool to room temperature before storing it.

Yes, you can prepare the dip a day in advance. Simply mix all the ingredients together and refrigerate the casserole dish covered. Bake it right before serving. This makes it easier for parties or gatherings.

Yes, you can freeze this dip. After baking, allow it to cool completely. Then, wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. It can be frozen for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 30–40 minutes until heated through.

To reduce the greasiness, you can substitute some of the mayonnaise with low-fat mayonnaise or sour cream. Some people also prefer sautéing the onions before baking to reduce moisture and improve texture.

This dip is great with crackers, sliced baguette, or chips. It also pairs well with vegetable sticks such as carrots, celery, or bell peppers. For a more substantial option, it can be served on baked potatoes, burgers, or grilled meats.

If Vidalia onions are not available, you can use other sweet onions like Walla Walla or Maui onions. Yellow onions can also work, but they may not provide the same level of sweetness as Vidalias.

To make the dip spicier, you can increase the amount of hot sauce or add other spicy ingredients like crushed red pepper flakes, jalapeños, or even a bit of cayenne pepper to the mixture.

The best way to reheat the dip is to bake it in the oven at 350°F (175°C) for about 15 minutes, or until it's heated through. You can also reheat it in the microwave in short intervals, stirring in between, to avoid overcooking.

Comments

Karen Spoerndle

10/06/2025 01:52:54 PM

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.

Celeste

12/20/2009 11:18:43 AM

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.

Gods'Mrs

01/04/2012 02:19:35 PM

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 5 mins. Delish!!!

Caroline

01/02/2012 08:10:57 PM

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!

Majikins

08/12/2009 07:22:50 AM

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!

Andrea Kulp

01/01/2010 05:39:58 AM

super easy, super good! the only change i made was to dice the onions instead of slicing as i thought that would make it easier to put on a cracker. it was delicious and was enjoyed by everyone!!! thank you!

Maria

01/01/2021 06:20:06 PM

This dip is amazing. THIN slices means THIN as noted in the recipe. I personally like mine chopped and sauteed until translucent or so. They meld into the cheese better. If you're looking at other variations, the one with TWO cups of mayo is much too greasy especially if you put it in a hot oven. I lower mine to 325 and cook it a little longer.

cmach

05/09/2024 04:28:50 PM

This is perfect as written! This time I used Romano in place of Parmesan and finely chopped the onions and it was still wonderful! This time there was only 4 of us so I made half the recipe and served warm and it was almost all gone! The first time was during the pandemic and everyone had to be outside so served cold and it was still yummy- just ask my at the time my 3 1/2 year old grand daughter who ate her fair share!

lutzflcat

07/23/2011 12:30:30 PM

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.

HardyKiwi3861

03/17/2025 05:35:27 PM

I Caramelized the onions first. And then swapped 1/4 cup of the mayo with 1/4 c. sour cream.It made this less oily and more creamy.

evolaanne

09/03/2018 07:19:08 PM

Very easy prep which is wonderful. I should have put a bit more hot sauce in. I used 1/4 ts due to my husband's taste buds. When a recipe calls for something "to taste," it can be hard to judge if you are making it the first time. I am giving the recipe four stars, because the end result is very watery. I will make it again with already sauteed Vidalia onions and see if that helps.

Catherine Wilson

05/07/2025 07:20:54 PM

I’m honestly amazed how easy this was.

HappyPear3038

04/30/2025 04:47:56 PM

Super simple but a crowd favorite!

marfa923optonlinenet

02/17/2025 07:31:10 PM

I have a similar recipe I have made for years, it's deliciious. Mine has garlic in it and water chestnuts and white wine. So good. Wondering how it would be as a filling in an omlette???

Deanne Davis Gouge

11/20/2023 03:26:49 PM

So delicious! Great for dipping during football games on tv.

Ann

06/22/2020 09:06:42 PM

I make this all the time. It is good as a dip. wonderful on baked potatoe, hamburger, hot dog and good with steak. I have given receipt to all my friends. It is awesome!!!!

Susan Suetholz Cobb

11/21/2019 05:30:20 AM

I do like this recipe as is. But to make it simple and easy to remember over the years I have changed it to three equal parts Swiss cheese, mayonnaise, and onion. And a big pinch or two of garlic powder. That makes it easy for me to make it for any size I need.

Janice

08/03/2019 11:38:37 PM

I doubled the amount of Parmesan and used half mayo/half whole milk plain Greek yogurt which gave it a little tanginess that complimented the sweet onion. If you can’t get Vidalias, a regular onion would also work, but you’ll cry a lot more while slicing them.

julesm

12/28/2018 11:00:40 PM

Delicious!! The only change I made was using a little bit of sour cream in lieu of the mayo.. However, I’m a fan of mayo, so I only did it a quarter substitute ;) Will definitely make again.. btw, loved the hot sauce- wasn’t sure about that, but glad I stuck to recipe!!