This Vidalia Onion Dip came to be because in my world, it’s not a party until someone breaks out the french onion dip and potato chips. So here we put a twist on the old classic to celebrate Georgia’s most prized crop. Vidalias are naturally very sweet onions, mild enough to eat raw, and honestly we Georgians are pretty proud of them. They are usually available April through June nationwide. Serve this dip at your next picnic or cookout, and fire up this Spotify playlist filled with Georgia musical acts.
Ingredient Substitutions
- No vidalias? Substitute sweet white or yellow onions.
- Substitute Greek yogurt with sour cream and cream cheese for a more traditional style dip.
- Make it Vegetarian skip the bullion paste, it’s not essential.
Recipe Tips & FAQ’s
- Alchemize it with some caviar on top! My favorite for this is smoked trout roe; but traditional ossetra, kaluga or beluga are also fun options.
- Can you substitute the fresh parsley and dill with dried herbs? I don’t recommend it. The dried versions of these herbs taste kind of flat. You will notice that the recipe calls for onion powder. That’s because onions actually benefit from being dehydrated- it gives them a greater depth of flavor.
- Stir the onions frequently so they don’t brown. Vidalias are already so sweet, you don’t really need to caramelize them.
- If you don’t have a food processor, chop the herbs and mince the onions (before cooking), and mix everything together in a bowl.
Serving Suggestions
- You’re not going to hear me say this often: grab a bag of Ruffles potato chips and dive into this dip if you are looking for the classic french onion dip experience.
- This dip also pairs well with my Chickpea Seed Crackers and makes a great sandwich spread.
- If you rather go the fresh veggie route, make it a crudités situation. Celery sticks, cucumbers, peppers, blanched green peas, etc…
- Thin it out with a little buttermilk and use it as a salad dressing.
- Use it as a sauce the next time your dinner needs a little flavor. It pairs well with beef, chicken, fish or grilled veggies.
Storage and Shelf Life
- Stores well in a refrigerated airtight container for 3-4 days.
- I wouldn’t recommend freezing this dip.
Final Thoughts
This Vidalia Onion Dip makes a great addition to your picnic or cookout, but it’s also got value during the work week too. It could be used as a sauce to punch up a bland dinner— it pairs well with beef, chicken, fish or veggies, it makes a great sandwich spread, I’ve even thinned it out with a little buttermilk and used it as a salad dressing. You’ve got to love a great tasting recipe with all that flexibility.
Have you tried this recipe yet? Let us know what you thought in the comments. We’d love to hear from you!
Vidalia Onion Dip with Greek Yogurt
Special Equipment
- 1 Food Processor not essential
Ingredients
- 3 cups Vidalia onions, sliced thinly about 1 pound
- 1 tablespoon butter unsalted
- 2 cups Greek yogurt plain
- 1 teaspoon beef bullion paste prefer Better than Bullion
- 1 1/2 teaspoon fresh dill
- 1 teaspoon fresh parsley
- 1 teaspoon green onions
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 lemon, juiced about 2 tablespoons
- sea salt to taste
- freshly cracked black pepper
Instructions
- In a skillet over medium heat, cook the sliced Vidalia onions in butter for about 16 minutes, stirring frequently to avoid browning. You want them soft and translucent, not caramelized.
- Remove from heat and let the onions cool for 12 minutes.
- Combine the cooked onions with the remaining ingredients in a food processor. Blend until smooth (or pulse for a chunkier texture, if preferred).
- Taste and adjust seasoning with salt, pepper, or more lemon juice if needed.
- Chill for half an hour and serve. Will store well in a refrigerated air-tight container for 3 to 4 days.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Read my story here: https://kse.iop.mybluehost.me/about/