Vidalia Onion Dip
I have been sitting on this recipe for nearly 10 years now, yowza! A good friend of mine gifted me with this recipe back when recipe swaps (on actual written recipe cards) were all the rage. It’s been sitting in my binder of “appetizer recipes” ever since, and while organizing and purging this weekend, I realized that I’ve never shared it with you. Doh! If you’re a dip person (and, really, who isn’t?), then this is definitely going to make your day.
As far as recipes go, this one couldn’t be much simpler. Only four ingredients, and the same exact quantity of each – 2 cups each of chopped Vidalia onions, mayonnaise, shredded Swiss cheese, and Parmesan cheese. Mix, bake, eat. I love the sweet bite of the Vidalia onions paired with the cheeses; it’s totally and completely addicting. Once you try it, you won’t be at all surprised by the fact that my Chief Culinary Consultant and I ate it for lunch yesterday. Yes, just dip and pita chips. Nothing else. Lunch. Done.
The recipe as given to me says to serve with pita chips or breadsticks (I feel like the pita chips recommendation was so ahead of its time 10 years ago!), but this would also be fabulous with pretzels, tortilla chips or baguette slices. Basically, any and all carbs are welcome at this party.
Do you have a favorite simple staple recipe from ages ago? Feel free to share it in the comments below!
Two years ago: Sausage, Mozzarella & Basil Stuffed Peppers and Hot Fudge Sauce
Three years ago: Grilled Corn
Four years ago: Blueberry Boy Bait
Five years ago: Pizzelles
Six years ago: New York-Style Crumb Cake
A sweet and cheesy dip with only four ingredients; everyone is going to want the recipe!
chopped Vidalia onion
shredded Swiss cheese
grated Parmesan cheese
Preheat oven to 325 degrees F.
Stir together all ingredients and spread in a 2-quart baking dish. Bake until the top is golden brown and bubbling, about 1 hour. Serve immediately with pita chips, breadsticks or pretzels.
Nutritional values are based on one serving
Saturated fat: 12g
Vitamin A: 585%
Vitamin C: 4%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!