Hand-Selected Recipes and Stories Straight to Your Inbox


Vidalia Onion and Cream Cheese Dip

Serves: 6
Hands On Time: 
Total Time: 


1 tablespoon vegetable oil
2 large Vidalia onions, diced (about 3 cups)
4 tablespoons unsalted butter
Salt and pepper
1/4 cup white wine
12 ounces cream cheese, room temperature, cut into cubes
1/2 cup heavy cream
1/4 cup sour cream
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon Tabasco
Bread crumbs
Chopped fresh parsley, for garnish
Crusty bread or pita chips, for serving


Heat the oven to 450 degrees.

In a large heavy skillet, warm the oil over medium heat. Add onions and butter and cook, stirring constantly, until the onions are translucent, 5 to 7 minutes. Season to taste with salt and pepper.

Add the wine and cook until the liquid is almost evaporated.

Reduce the heat to low and stir in the cream cheese, heavy cream and sour cream. Continue to cook, stirring, until the cheese is melted. Add the thyme and Tabasco and continue to cook until the flavors have melted, about 8 minutes. Remove from heat.
Divide the dip mixture between one large or several individual-sized ramekins and top with the bread crumbs. Bake until the bread crumbs are golden brown.

Garnish with chopped parsley and serve with crusty bread or pita chips.


Per 1-tablespoon serving: 44 calories (percent of calories from fat, 85), 1 gram protein, 1 gram carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 11 milligrams cholesterol, 17 milligrams sodium.

the southern
kitchen difference