Cheesy Baked Vidalia Dip – and how to stay sane :)

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Cheesey dip

I have something on my heart to share with you today but it is a little deep so I’m going to put it at the bottom of the post instead of the top. In it’s place waaaay up here at the beginning is a recipe for a cheesy baked vidalia dip that will have your stomach growling and your tongue wagging!

This stuff is ooey, gooey, cheesy to a whole new level, and the flavorful bites of sweet onion take all of that to new heights. Oh how I love this dip. I could eat it til I was sick off of it, it’s so good.

I first had this at a football party a decade or so ago. I know a lot of people really enjoy watching football and I try to support that by hanging out in the kitchen to leave more room for them around the tv. The hostess had just taken it out of the oven and it was just a bubbling so nicely on top of a folded up dishtowel. I asked her what it was and she immediately started telling me the recipe. I dipped a corn chip into it and decided to keep that bubbly dish company for a little while :).

There are all sorts of recipes with all sorts of ingredients out there for this amazingly delicious dip, but I just streamlined and put together what was needed to make it. In a world that strives to make everything ten times more complicated than it needs to be, I prefer to simplify things whenever possible. Here is my recipe for Cheesy Baked Vidalia Dip in all of it’s four ingredient glory. If you’re gonna have folks gathering around a tv this weekend, this gooey cheesy deliciousness is guaranteed to be a hit!

 You’ll need: Mayo, Mozzarella and Cheddar Cheese, Cream Cheese, and some sweet onions. 

Ideally, you’d like Vidalia onions but they don’t come into season until late spring so just get a sweet yellow onion and you’ll be just fine.

About cheese: Okay, I know the pre-shredded stuff is handy to have and I’m a HUGE fan of it BUT for this recipe to be it’s ooiest and gooiest, you gotta get a block of cheese and shred it yourself at home. Pre-shredded is coated in anti caking agents to prevent it from clumping and that prevents it from melting together completely when you bake it as well. HOWEVER, if you just really don’t want to shred your cheese for this or if you already have preshredded on hand and don’t want to spend extra money, go ahead and use it and it’ll be just fine. I just wanted to throw that little tip out there and let you know that I shred it fresh for this when I make it – in most cases.

And y’all know I don’t like mayo so if you don’t like mayo, don’t worry because you don’t really taste it in this. Please try not to leave comments about how unSouthern I am for not liking mayo and football. I’m sure they’ll deport me any day now due to these things so I’m trying to enjoy what little time I have left here. ~sobs and pauses as she envisions being forced out of her beloved homeland by mayo wielding football fans~ Okay, over that, now let’s move on. ~grins~

 You only need half of that brick of cream cheese so cut half of it up into little cubes and put into a large mixing bowl. 

Place this in the microwave for 30-45 seconds just to soften it. 

Chop up your onions until you’re tired of chopping up onions.

The ideal here would most likely be finely diced, but can you really see me sticking with it that long? You can use one of those little mini chopper things for this if you want.

This is my cream cheese after 45 seconds in the microwave.

I went to touch it lightly with my finger to see if it was soft and poked a big old hole in it because it was definitely soft!

Sidenote: I love smilies in posts. In fact, every time I finish a post, before I publish it, I have to go back and remove a bunch of smilies that I had just naturally typed while I was writing. Whenever I smile at something, I tend to put a smiley face in it, and that is FAR too many smilies to leave in a post. So whenever you see one smilie like this —> :) please know that there were originally more like this —- :) :) :) :) :) :) :) :) :) :) :) :) :) :) :)

Toss your onions on top of your cream cheese.

Toss your cheese on top of that.

Put some mayo on top of all of that…

And stir it all up pretty good.

Spray a baking dish with cooking spray.

This is a 1.5 quart baking dish. You can use an 8×8 dish or anything in the general vicinity of that size and it’ll be just fine.

Spoon it all into the dish and bake at 375 for 25-30 minutes.

Oh have mercy! It will look like this.

Lean in to your computer and see if you can smell that. You can’t?

Well can you at least hear it bubbling? You can’t?

Well good gravy child! I reckon you’re just gonna have to make it yourself then!

:) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :)

Cheesey dip

You can serve this with corn chips (I use the scoops kind) or crackers.

My favorite choice for crackers would be Wheat Thins or Triscuits.


Cheesy Baked Vidalia Dip

Cheesy Baked Vidalia Dip


  • 3 cups freshly shredded cheese (I use 1.5 cups mild cheddar and 1.5 cups mozzarella but you can use all cheddar if you like)
  • 4 ounces cream cheese, cubed
  • 2-3 small Vidalia or other sweet yellow onion, diced
  • 1/2 cup mayonnaise


  1. Place cubed cream cheese in large mixing bowl and microwave for about thirty seconds, just until soft.
  2. Add diced onion, cheeses, and mayo to mixing bowl with cream cheese. Stir to combine.
  3. Spoon into greased 1.5 baking dish (8x8 works fine)
  4. Bake at 375 for 25-30 minutes, or until bubbly and lightly browned on top.
  5. Serve with corn chips or crackers.
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And now for today’s thoughts…

You know, some days it just feels like the world is beating up on us. We’re hit from all sides with complaining, criticism, and negativity being shipped in by the boatloads with countless people at the docks waiting to unload as if it’s crates of gold. People don’t just complain and find fault, they get EXCITED when they find more opportunities to complain and find fault.

To quote a bit of ancient Jewish wisdom on the subject “Oy Vey!” 

The crazy thing is, it’s really easy for us to end up just like them and not even realize it until we find ourself at the end of a day filled with complaints. You know the thing about complaining though?

At any given point in all of our lives, there are just as many things to be grateful for as there are to complain about. One of the greatest verses applies to this, although it was not the original intent. “Seek and ye shall find.” So basically, what I’m saying here is that if we are finding things to be grateful for, that shows the state of our heart and the decision in our mind of what we want to look for. If someone is finding only things to complain about, that is clearly a result of what they are seeking. While one person may say “Oh, this water doesn’t taste good.” Another looks and says “Oh how wonderful! We have water!” While one looks at a plate of food and says “What a wonderful plate of food! What a bounty, how blessed we are!” another may look and say “There aren’t enough vegetables on that plate. It looks boring.”

While this has always been the way of mankind since the very beginning, it’s multiplied countless times over with our ready access to each other’s thoughts through social media and the internet. Where we used to only have to hear complaining and negativity from those we worked with or interacted with throughout the day, now we add in a few hundred of our nearest and dearest friends, family, coworkers, and facebook pages and our cup runneth over and maketh a pond of debris each and every day.

It gets to be too much for the best of us at times, and certainly does for me.

How do we deal with this constant bombardment?

Here is a bit of wisdom from me to you that has helped me keep my sanity:

  • Facebook has a logout button
  • The tv can turn off
  • Phones can power down

When it feels like negativity is the only thing flowing through the wires, unplug from the connection unplug from the constant connection.

Get outside. Take a walk. Look up at the trees and remember how small it all is in comparison.

I can promise that this will lead to better mental, spiritual, and physical health. It will cause more smiles, decrease angst, and you’ll breathe deeper than you have in years.

Now go make some Cheesy Baked Vidalia Dip – and have a WONDERFUL life today!

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  1. Joyce says

    Hello Christy, Just made your Cheesy Baked Vadalia Dip! Oh my gosh, how wonderful! Looks just like the picture and my guy and I have already ate half of it and the Super Bowl hasn’t even started yet! Thank you so much for sharing this recipe with us! Also loved your thoughts for the day! So positive and that is how I love to be! Keep up your kind work just love all your post!

  2. Debbie Strum says

    SERIOUSLY? You first had this a decade ago and are JUST NOW SHARING this tasty dip with us??? ~winks~ Your holding back DID save me a bunch of calories!! This will be a tradition for Super Bowls around here. May have to make a tad bit of it throughout the year. After all…I’ve got a whole decade to make up for!! Thanks much for another easy, yummy recipe, Christy!!

  3. Frances Hughes says

    Hi, Christi,
    Made this while ago for gorging on while watching the Super Bowl. My guy and I just love it! The best part of the presentation was getting to serve it in my new to me pyrex 1.5 qt bowl which actually still has its’ lid. I was fortunate to find it at a Marion Antique Store called Anderson-Barnes on Friday. Love your recipes and love to present them in vintage pyrex! The only change I’d probably make in the recipe is to add a little heat to it. Maybe a little cayenne?
    It’s really a great dip, thank you Christi for sharing!

      • Frances Hughes says

        I don’t know the pattern, but it is bright yellow (my daughter’s comment was “Well, it sure is yellow!” I informed her that my pyrex collection will be worth even more some day, and she should remember that, because it’ll be hers down the road! If I were not so technically deficient, I would post a picture of it!

  4. Charlotte Hall says

    This sounds so good, but being from Texas, I’m gonna dump in a can of Rotel!
    Just saying ~ a little heat is a good thing. Gonna make this for our upcoming
    RV rally. Thanks, Christi!

  5. Lou says

    Made the dip and found it had to eat as it was to thick and didn’t dip well.
    We has a hard time with our crackers breaking in it. The flavor was very good tho. Made mac and cheese out of the rest of it.

  6. Lauren G says

    Hi Christy,

    I’ve been following your blog a couple years, and just love it! I made the onion dip for a Superbowl Party this weekend, and it was a winner! Thanks for sharing and your always fun posts!

    - Lauren G from NC

  7. Angie Herceg says

    Hi Christy, this dip looks great, and I know my kids will love it. They love cheese, and anytime I cut up onions, I have to slap their hands, cause they are up stealing them before I can put them into the food! I had just finished “venting” to my friend about part of my bad weekend (I did close with a positive part of the weekend, though!) when I opened up this, and saw the bottom part of the post. It was definitely God telling me that yes, bad things are going to come around, but you can’t “stay stuck” on them. Think of all the good, wonderful & great things that happen in your life every day. Think of all the things we are saved from and don’t even know about. Think of how much you are loved, and how much you love others. Thanks for the message Christy, as always, it was timely and true…

  8. Anne says

    Dear Girl! I wish I could keep the snide remarks and hurt away, but that is life! Keep doing what you are doing and know that you are making a difference each and every day! You are a special person and truly a gift from God! (Your mama has to be really proud!) Don’t let small minded people bring you down!

  9. Debbie says

    Hi there Christy, thanks for another great recipe:) Yes I do smiley faces too!! LOL One question – how come that cheese looks orange? I have never seen cheese that colour before, so maybe it’s a particular brand? Help me out here. With thanks
    Deb in Oz

  10. Sheryle says

    This sounds “delish” Christy! Can I pick your brain? We used to have the most wonderful potlucks at work while I lived in TN. One dip that was made was with Velveeta cheese, ground sausage, ground beef, I think green onions (or maybe regular cooking onions?), green chiles and after that I draw a blank. The person who brought it in (it was HIGHLY requested!!!) would brown the meats and onions in a skillet, drain and then throw it all in a crock pot with the cheese, chilies, and (?). By the time dinner time came around it was a oozy-gooey wonderful cheese dip! He never took home any leftovers and none was ever thrown away! I especially liked it with white corn nacho chips, but then I also liked it by the spoonful :). Do you have this recipe or one like it? If you do, I know your readers would love it, and I know I sure would!!

  11. Randy says

    A bit of encouragement for shredding your own cheese, the anti-caking agents often contain gluten/wheat.

    I can not wait to try this. I am allergic to nightshades (tomatoes, potatoes, peppers, paprika, …) which leaves very few pre-made foods safe for me. I miss onion dip. This sounds great.

  12. Alicia J. says

    I have a question. Do the onions really cook or are they still partially firm after baking? I was wondering if I should saute the onions first before adding them to the rest of the ingredients? I don’t like uncooked onions. Any thoughts?

  13. Kendall says

    I recently signed up for Ziplist and today I saw your recipe for Cheesy Baked Vidalia Dip. It sounds great and I intend to try it. The problem is that I got excited about your site and found your Pickled Onion recipe (I love onions) and then more and more. This is just a note to thank the Lord for our connection. Keep up the good work.

  14. debbie from canada says

    It has been a week since I found this site and this is the 3rd recipe (sticky chicken,& cafeteria peanut butter bars) I have tried so far. This Onion dip was delicious and was a big hit with everyone. :) :) One of my guest said “boy this would be good on baked potatoes”

    Your recipes are simple, easy, & I absolutely love the step by step instructions with the pictures. I have been hitting “pin it” and hitting “like” / “share” in facebook. Thank you so much for such great recipes. I often go thru my recipe box looking for something for dinner or dessert….now I just come straight here. I love your emails and all your wonderful stories. Thanks again for a great blog, and the awesome recipes….:)

    PS I would add a bunch of smiley faces but I can’t figure out how? but I am working on it…

  15. says

    I need a dip recipe for a party I am going to this weekend and I am definitely going to try this!! This is my first time at your blog and Im already in love. I just recently started my own and this is really a great inspiration!

  16. Penny says

    Hi Christy,

    I made this delightful dip yesterday (and we had it with several kinds of crackers, BBQ baby-back ribs, baked sweet taters, and coleslaw…but I digress)

    Anyway had a small amount left over, and hubby this morning, put it in the middle of an omelette for breakfast—Oh Yummy!!!! ” A cheesy baked Vidalia onion dip Omelette” what a delicious morning! ♥♥♥

    Hugs to you,~~~Penny

  17. Donna McKinney says

    I’m so excited! Night before last, I hosted my ladies Rook (cards) group. I served your Pumpkin Pie Dip as an appetizer, Lucy’s Fruit Salad, & Watergate Salad as part of my supper, Fruit Cocktail Cake, Cheesy Baked Vidalia Dip &Microwave Chex Mix as part of my “nibbles”/dessert. Everyone loved the food, and I got to pass along the website to my card group! Thank you!!!

  18. Amy says

    What a perfect find on a day when I was looking for something to do with some vidalia onions just picked and given to me! Also trying to deal with lots of negativity coming my way. Think I will take a walk and make some dip:)

  19. Cathy Gore says

    Made this last night, but with a twist… Added it to elbow mac and sliced and sauteed smoked sausage. Put it in a 10 x13 dish added more cheese on top and baked. (Wish I had bought some bread crumbs) DELISH and quick Mac & Cheese!

  20. Val says

    Hi again from Calgary. This sounds absolutely wonderful. Thanks for sharing.

    I wish more people could (and would) be able to read your thoughts on negativity. Thank you for that. Isn’t it too bad that so many people only see the “uglies” and don’t open their eyes to the real beauty around us. It’s a beautiful day today…blue Alberta skies…just makes you smile.

  21. says

    Hey Christy! I’m here to say two things: 1) I’m praying for you all the time. God speed the healing and en courage you! 2) That looks perfect for football season kicking off, I might add, on August 31. ROLL TIDE! :)

    Do you have UPtv? So much family-friendly programming there, including Bulloch Family Ranch. I think you’d love it. As long as you’re a little bit laid up, it is positive, faith-filled and lovely.

    Blessings, my internet friend!

  22. Judy says

    Thank you for this post, Christy!! I will definitely be making this dip….ummmm….for a football Sunday, I am sure!! ;) lol Go Steelers!! :D Although I enjoy the fun and festivities, I could really take it or leave it if push came to shove!!! Shhhhhh!!!! No telling though!!!! ;) And, should you ever get booted out of the south for your lack of mayo and/or football love, come on up here!! (Although I HIGHLY doubt that would ever happen!!!!) ;) Thanks again, and I do believe I am going to unplug myself for awhile now!!!! It’s time to take time to smell those roses before they’re no longer in bloom!! <3

  23. Penny says

    How embarrassing …… What I meant but didn’t publish….

    I, =D, a lot too while reading your posts… and THEN it should have went to the “…I find your posts uplifting…” So sorry

  24. Pat in Miss. says

    This is one of my all-time favorites and there’s never a bite left. The first recipe I had years ago called for an entire cup of mayo which I soon learned was WAY too much. Christy, I am so glad to see that you cut that amount in half, which I have been doing since the first greasy disaster (and I love mayo). A couple of tips… First: if you hate hand-grating cheese, use your food processor’s grating disc – you can grate/shred 8 oz. of cheese in less than 10 seconds by feeding it through the tube with the pusher-thingie. Second tip: Use that same food processor to chop the onions;cut each onion into fourths and use the pulse button until they are chopped to your preference (I prefer mine a little on the large side); you don’t want to pulverize them though.

  25. Nonna says

    I would also like to have the recipe that Sheryle was trying to remember all the ingredients that someone made in a crockpot. I hope I see it posted .

    I am going to try , tonight, this lovely dish that Christy posted .
    Love anything with sweet onions in it.
    Thanks Christy!

    • PeggyJ says

      In crock pot, set on high, add 2lb. Block of Velveeta Cheese, 1 can of original Rotel with green chiles in a can, (or you can use the hot, but it is really hot though) 1/2 lb. hamburger cooked and drained, 1/2 lb. sausage cooked and drained. ( You could use just sausage or just hamburger if you want) I don’t put onion in mine, but you could sauté some onions and add it if you want. Put crock pot on high and stir ever so often until dipping consistency, about an hour or so. Turn down to low to keep warm. Enjoy!

  26. MARSHA G says

    OH MY GOSH!!!!! I can’t wait to try this. I plan on making 2 from others reviews and we don’t even watch football. I am going to try one of the 2 with lower fat stuff just because I need to shed a few pounds. I have had too much of Christy’s good recipes!!!! Just kidding you know how us old country folks say, “You’ve got to blame it on someone!”

  27. Shirley Edwards says

    Made this tonight for the Super Bowl and it was loved by all. My granddaughter has already told me that I need to make it again. I used the pre-shredded cheese (I already had some) and it melted fine. Now I can’t wait for Vidalia onions to come in season and taste the difference. I don’t know how it could get any better.


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