Vidalia Onion Mexican Cheese Dip

by Meghan Hadley


  • 3 large Vidalia onions, coarsely chopped
  • 2 tablespoons unsalted butter
  • 2 cups shredded Cheddar cheese
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • ½ teaspoon hot sauce
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon freshly ground pepper


Melt butter in medium saucepan. Add onions and cook over medium-high heat, stirring constantly, until tender.

In a medium bowl, combine onion, cheese, mayonnaise, hot sauce, and garlic; stir well. Pour into a small sized lightly buttered casserole dish. Bake, uncovered at 375 degrees for 20-25 minutes or until bubbly and golden.

Serve dip with tortilla chips or assorted crackers.