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–+ servings
A small piece of toast topped with creamy dip sits on a dark surface next to a bottle of Tabasco sauce, with a bowl of dip and more toast in the background.
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Deviled Vidalia Dip

This creamy dip will be gone in seconds!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American, Southern
Keyword: Dip, Sweet Onion
Servings: 2.5 cups
Author: Nicole

Ingredients

  • 3 tablespoons unsalted butter
  • 1 large Vidalia or other sweet onion, chopped
  • 2 medium yellow onions, chopped
  • 1 clove garlic, minced
  • 1 tablespoon white wine vinegar
  • ¾ cup sour cream
  • ¼ cup mayonnaise
  • 2 tablespoon freshly grated Parmesan cheese
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh chives, plus more for garnish
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon Tabasco sauce or to taste

Instructions

  • In a large skillet over medium heat, melt the butter. Add the onions and garlic and cook uncovered, stirring occasionally, for about 1 hour or until caramelized. Do not rush the caramelization by turning up the heat; you risk burning the onions.)
  • Add the vinegar and cook until it evaporates, about 1 minute. Remove the skillet from the heat and add the remaining ingredients. Taste for seasoning and adjust as needed. Garnish with chives and serve warm or at room temperature. Enjoy!

Notes

Any sweet onion, like Vidalia, Walla Walla, or Georgia can be used.
Dip can be stored in an airtight container for up to 3 days.

Nutrition

Calories: 515kcal | Carbohydrates: 23g | Protein: 6g | Fat: 46g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 869mg | Potassium: 421mg | Fiber: 3g | Sugar: 13g | Vitamin A: 965IU | Vitamin C: 15mg | Calcium: 170mg | Iron: 1mg
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