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Deviled Vidalia Dip


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  • 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
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 Tablespoon freshly grated Parmesan cheese
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon chopped fresh chives, plus more for garnish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon Tabasco sauce or to taste



Step 1

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!


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