Vidalia Onion Dip (Gluten-Free, of Course)

Hot Vidalia onion dip is the potluck legend of the South — sweet onions melted into a bubbling, golden-topped crock of cheese. The classic recipe never needed flour; it just needs sweet onions, patience while they roast, and sturdy gluten-free dippers standing by.

Yield: About 3 cups · Time: 1 hr

Ingredients

• 3 large Vidalia (sweet) onions, diced
• 2 tbsp butter
• 1 cup mayonnaise
• 4 oz (115 g) cream cheese, soft
• 1 1/2 cups grated Swiss or Gruyère
• 1/4 cup grated Parmesan
• 1 tsp garlic powder
• Few dashes hot sauce
• Gluten-free crackers, chips, and vegetables for dipping

Directions

1. Cook the onions in butter over medium-low, 20–25 minutes, until golden and sweet; cool slightly.
2. Stir together the mayo, cream cheese, Swiss, half the Parmesan, garlic powder, and hot sauce.
3. Fold in the onions and spread into a baking dish.
4. Top with remaining Parmesan and bake at 375°F (190°C) for 25–30 minutes until browned and bubbling.
5. Rest 5 minutes and serve hot with GF dippers.

Pro tip: Only true sweet onions (Vidalia, Walla Walla) melt this mellow — storage onions need an extra pinch of sugar and ten more minutes.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Appetizers & Snacks, or explore our gluten-free breakfast recipe database and hot cereal guide.