10_16333I bought my first Vidalia onion of the season and I couldn’t be happier. These super sweet onions are grown in a specific region in Georgia and are available for only a limited time in summer. I can usually find them at my grocery store for about a month beginning in June. I try to snap up as many as I can without appearing too greedy. Their mild flavor makes them perfect for grilling, relishes, salads and this adaptation of my favorite party dip.


  • 1 medium to large Vidalia onion - chopped fine (about 1 cup)
  • 1 cup real mayonnaise
  • 1 cup grated Parmesan cheese
  • 1 1/2 tbsp butter
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. chopped fresh parsley
  • 1 tbsp. lemon juice
  • paprika


  1. To begin chop the onions as finely as you can. A food processor will make this task easy, just be careful to not over do it and puree the onions. Next heat the butter in a large skillet over a medium flame. Add onions, salt and pepper. Sauté the onions for about 10 to 15 minutes or until nicely browned.
  2. Set the onions aside and allow them to cool.
  3. Once the onions have cooled combine them with the mayonnaise, Parmesan cheese, parsley and lemon juice in a bowl. Scoop the dip into a small casserole dish that has been lightly sprayed with a non-stick spray. I actually used a mini-bread pan that was about 8 inches long and 2 inches deep. Sprinkle the top lightly with the paprika.
  4. Place the casserole dish in a pre-heated 350 degree F oven and bake for 25 minutes.
  5. Serve warm with crackers or sliced French bread brushed with olive oil and lightly toasted.