Description
A rich and creamy Tennessee Onion Dip made with sweet Vidalia onions, melted cheeses, and flavorful herbs, baked to bubbly perfection. Perfect for serving with crackers, crostini, or bread as a delicious appetizer for gatherings.
Ingredients
Scale
Onion Mixture
- 2 large chopped sweet onions (Vidalia preferred)
- 2 tablespoons unsalted butter
Dip Base
- 1 cup mayonnaise
- 4 ounces softened cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- 1 cup shredded smoked gouda cheese
Garnish
- Chopped parsley for garnish
Instructions
- Preheat and Cook Onions: Preheat your oven to 375 degrees Fahrenheit. In a large oven-safe skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the 2 large chopped sweet onions and cook them until they are soft and tender, which takes about 15 minutes.
- Mix Ingredients: Remove the skillet from heat. Add 1 cup mayonnaise, 4 ounces softened cream cheese, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon salt, 1 cup shredded cheddar cheese, and 1 cup shredded smoked gouda cheese to the skillet. Stir all ingredients together until fully combined.
- Bake the Dip: Place the skillet into the preheated oven and bake the mixture for 25 minutes, or until the dip is bubbly and the cheese is melted.
- Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve warm with crackers, crostini, or bread for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days; do not freeze as it doesn't freeze well.
- To reheat, use a microwave or warm in the oven on low heat until the cheese is melted again.
- Vidalia onions add natural sweetness; other sweet onions can be substituted if unavailable.
- Use an oven-safe skillet to avoid transferring the dip before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg
