I swore off onions as a kid. Wouldn’t touch them, wouldn’t eat around them—until my grandmother, Maw Maw, pulled a bubbling dish of Vidalia Onion Dip from the oven one spring afternoon. I hesitantly took a bite, and then my life changed forever (queue the montage music).
Vidalia onion season has always felt like the true start of warmer days, and this dip is a cherished part of that memory. The recipe, written in Maw Maw’s handwriting, is a family heirloom carefully passed around. And as any great Southern cook knows, the ingredients are adaptable based on preference… like her note to add less cheese (which, is never acceptable in my kitchen).
So, grab a bag of chips or some buttery crackers and get ready to fall in love with Vidalia onions.
Vidalia Onion Dip
Equipment
- 1 8×8 baking dish
Ingredients
- 2 cups sweet Vidalia onions chopped
- 1 ½ cups Miracle Whip
- 2 cups shredded Swiss cheese Maw Maw’s note: “One cup is better!”
- 1 teaspoon celery salt
- ¼ teaspoon dill weed
- ¼ teaspoon white pepper
- Butter crackers or potato chips for serving
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, combine the chopped onions, Miracle Whip, Swiss cheese, celery salt, dill weed, and white pepper. Stir until well mixed.
- Transfer the mixture to a baking dish, spreading it evenly.
- Bake for 30 minutes, or until golden and bubbly.
- Serve warm with butter crackers or potato chips.
