Recipe: Vidalia Onion Dip with Bacon Crumbles

Recipe: Vidalia Onion Dip with Bacon Crumbles

Nealey Dozier
Nov 1, 2010

If you're from the South, you know all about the deliciously sweet Vidalia Onion, Georgia's official state vegetable. Since the discovery of Vidalias in the 1930's, Southerners have come up with all sorts of tasty ways to show them off.

Another Southern favorite is any quick and creamy dip that can be whipped up at a moments notice. You know we love our sour cream and mayonnaise! Call it retro, call it what you will, I just call it good.

I can't think of a better way to combine these two staples -- Vidalia onions and dip -- than in this easy appetizer (well, except maybe dunked in buttermilk and deep-fried). It's the quintessential way to get the entertaining season started. Enjoy.

Vidalia Onion Dip with Bacon Crumbles

Serves 4 to 6

2 tablespoons butter
2 Vidalia onions (or other sweet onions such as Walla Walla or Maui)
1/2 cup light sour cream
1/2 cup light mayonnaise
1/2 teaspoon worcestershire sauce
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
Bacon crumbles (optional)
1 tablespoon bacon fat (optional)

Cut onion in half, pole to pole, and then cut off root and tip. Split each half in half again, and then thinly slice into semi-half moons.

Heat butter in a large saute pan over medium heat. Add onions and sweat until tender, approximately 10 minutes. Reduce heat to medium-low and caramelize onions, stirring occasionally, approximately 20 - 30 minutes. Remove from heat and allow to cool.

In a medium bowl, combine sour cream, mayonnaise, worcestershire sauce, salt, and garlic powder. Add bacon fat and bacon crumbles, if desired. Chill for 2 hours or more. Serve in a bread bowl with toasted bread slices or with potato chips.

Side note: The carnivore in my life prefers the bacon crumbles mixed into the dip to add texture and a meaty flavor, although I prefer the crumbles sprinkled on top (just enough to add to color and interest). If you are a vegetarian, feel free to eliminate the bacon altogether -- it will still taste great.

Related: Ingredient Spotlight: Vidalia Onions

(Images: Nealey Dozier)

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