Description
This Tennessee Onion Dip is a creamy, cheesy appetizer perfect for parties or game day. Made with sweet Vidalia onions, a blend of cheddar and smoked gouda cheeses, and seasoned with garlic powder and thyme, it's baked until bubbly and garnished with fresh parsley for a savory treat.
Ingredients
Scale
Onions and Butter
- 2 large chopped sweet onions (Vidalia)
- 2 tablespoons unsalted butter
Dip Base
- 1 cup mayonnaise
- 4 ounces softened cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
Cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded smoked gouda cheese
Garnish
- Chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit, preparing it for baking the dip later.
- Sauté Onions: In a large oven-safe skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the 2 large chopped sweet onions and cook them, stirring occasionally, until they become soft and tender, which should take about 15 minutes.
- Mix Ingredients: Remove the skillet from heat. Add 1 cup of mayonnaise, 4 ounces of softened cream cheese, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon salt, 1 cup shredded cheddar cheese, and 1 cup shredded smoked gouda cheese to the onions. Stir thoroughly to combine all ingredients evenly.
- Bake the Dip: Place the skillet in the preheated oven and bake for 25 minutes or until the dip is bubbly and golden on top.
- Garnish and Serve: Remove the skillet from the oven, garnish with chopped parsley, and serve warm with crackers, crostini, or bread for dipping.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days; this dip does not freeze well.
- To reheat, warm in the microwave or oven on low heat until the cheese is fully melted and bubbly again.
- Using Vidalia onions brings a natural sweetness, but other sweet onion varieties can be substituted if necessary.
- For a smoky flavor boost, you can add a pinch of smoked paprika to the dip mixture before baking.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
