Baked Vidalia onion dip is great for serving any time of the year. Sweet Vidalia onion baked with creamy, spicy cheese and served warm with toasted bread, crackers or tortilla chips is perfect for all occasions. Even the onion haters will love this warm, cheesy dip.
Baked Vidalia Onion Dip
The easiest and fastest way to prepare this dip is in a food processor. Chop the onion into smaller pieces, throw them into the food processor and pulse it a few times until they are finely diced. Remove the diced onion to a large bowl and switch to the shredding blade. Shred the pepper jack, remove to the bowl. Shred the Asiago cheese and place in the bowl. Easy, right? Add the mayo, Worcestershire sauce, and garlic powder. Stir to combine. If you don’t have a food processor just dice the onions finely and shred the cheeses with a box grater.
Spread evenly in a small cast iron skillet or 1-quart baking dish. Sprinkle a little extra Asiago on top if desired, optional. Bake for 40-45 minutes.
Serve with small toasted French bread, crackers or tortilla chips.
This baked Vidalia onion dip is sure to please even the extreme onion hater.
- 2 cups Vidalia onion, finely diced (1 large)
- 2 cups Monterey Jack cheese, shredded
- ½ cup Asiago cheese, grated
- ¾ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- Preheat oven to 350 degrees.
- In a food processor pulse the onion a few times until finely diced. Remove to a large bowl. Switch to the shredding blade and shred the cheeses. Place the cheese in the bowl
- Stir in the mayo, Worcestershire sauce, and garlic powder together until well combined.
- Transfer the mixture to a small cast iron skillet or casserole dish and bake for 40-45 minutes until hot and bubbly.
- Remove from oven, allow to cool 10 minutes before serving.
Per Serving % Daily Value*
Total Fat 29.4g 38%
Saturated Fat 15.6g 78%
Trans Fat 0g
Cholesterol 68mg 25%
Sodium 715mg 31%
Potassium 62mg 1%
Total Carb 9.3g 3%
Dietary Fiber 0.9g 3%
Vitamin A 20% · Vitamin C 5%
Calcium 39% · Iron 5%
*Based on a 2,000 calorie diet
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Recipe inspired by SouthernPlate