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Vidalia Onion Dip

By Paula Deen


Featured in:

At the Southern Table

Get your copy of At the Southern Table with Paula Deen here.

Difficulty: Easy

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 6 cups



  • 2 tablespoons butter
  • 4 cups chopped Vidalia onion
  • 2 cloves garlic , minced
  • 2 (8-ounce) packages cream cheese , softened
  • 1 (8-ounce) package Monterey Jack cheese , shredded
  • 1 (6-ounce) package shredded Parmesan cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 1 cup chopped pecans
  • Garnish: chopped fresh parsley


Preheat oven to 350°. Spray a 1½-quart baking dish with cooking spray.

In a large skillet, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender and lightly browned, about 15 minutes.

In a large bowl, stir together cream cheese, cheeses, mayonnaise, parsley, and mustard until well combined; stir in onions. Spoon mixture into prepared pan, and sprinkle with pecans.

Bake until hot and bubbly, about 25 minutes. Garnish with parsley, if desired.