Ann Cox Eastes:Vidalia Onion Hot Dip & Casserole

Ann Cox Eastes from Kroger prepared a Baked Vidalia Onion Dip and Vidalia Onion Casserole.


3 c fresh chopped Vidalia onions

3 (8-oz) pkgs cream cheese or Neufchatel cheese, softened

3 c shredded Parmesan cheese

2 c mayonnaise

1 T Worcestershire sauce


Combine onions, cream cheese, Parmesan cheese, mayonnaise and Worcestershire sauce in a large bowl; mix thoroughly. Place in 2 oven dishes and bake in a preheated 425F oven for 15 minutes or until top becomes slightly golden. Serve with dipping corn chips, tortilla chips or favorite chip. May be frozen and thawed in refrigerator before baking.



3 large Vidalia onions, sliced

¼ c butter

2 T flour

3 eggs, slightly beaten

1 c fat free half and half

1 t salt

½ t paprika

1/8 t pepper


Saute’ onions in butter in a skillet until transparent. Remove from heat and stir in flour. Cool slightly. Combine remaining ingredients and beat thoroughly. Stir in onions. Pour onion mixture into a buttered 2-quart casserole dish. Bake in a preheated 325F oven for 35-40 minutes or until a knife inserted in the center comes out clean. Yield: 6 servings



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