Vidalia onion dip is our all time favorite dip for parties or game day. Just a few simple ingredients make it the best onion dip around.
I am sharing the recipe for one of our all time favorite appetizers. I haven’t known anyone who has tried it and not loved it. It can be a little addictive, so be warned. This came from Reto Biaggi who is a fantastic chef and caterer. He has a shop on the corner of Walker and Elam where you can pick up prepared meals for dinner and where he prepares food for his catered events. He made this for our Derby party several years ago and was generous enough to share the recipe with me. It’s a staple for a party even though you need a chafing dish to keep it warm. This year I used homemade Herbed Pita Chips to serve with it and they were perfect. I also use Cackalacky for the hot sauce. This is a hot sauce made form sweet potatoes here in the Carolinas.
You can make this the day before and just bake it before you need it. Don’t leave off the paprika, you need it for color as it doesn’t brown, so it looks weird without it. This is best served warm.
Vidalia Onion Dip
Ingredients
- 11/2 cup grated onion squeezed dry
- 1 cup swiss cheese shredded
- 1 cup mayonaise
- 1 teaspoon sriracha
- ½ cup parmesan cheese grated
Instructions
- Squeeze juice out of onions before beginning.
- Mix onions, mayonnaise , parmesan, and swiss cheese and pour into 8×8 casserole dish. Sprinkle the top with paprika.
- Bake at 400 degrees Fahrenheit for 30 minutes or until brown and bubbly
Barbara’s Tips + Notes
- Adapted from Reto Biaggi
Nutrition
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