Spinach Vidalia Onion Dip

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Looking for a crowd-pleasing appetizer that’s bursting with flavor? Look no further than this delicious Spinach Vidalia Onion Dip. Perfect for parties, game days, or any gathering, this dip combines the sweetness of Vidalia onions with the nutritious goodness of spinach, creating a savory treat that’s sure to delight your guests. It’s an easy, make-ahead dish that will leave your guests coming back for more.

Vidalia onions, known for their unique sweetness, pair wonderfully with the tender spinach, creating a dip that’s both rich and refreshing. The creamy base, made with a blend of cheeses and sour cream, adds a luscious texture that complements the onions and spinach perfectly. Whether one serves Spinach Vidalia Onion Dip with crispy chips, crunchy veggies, or slices of warm baguette, this dip is a versatile and delicious addition to your appetizer lineup.

Storage Tip: Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave for a quick snack. This dip also freezes well; just transfer it to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.


Spinach Vidalia Onion Dip

Spinach Vidalia Onion Dip

This twist on the classic spinach dip is sure to please even the most particular guests. The secret? Sweet Vidalia onions add an unexpected, sweet twist to the creamy, savory dip.

Spinach Vidalia Onion Dip is perfect for the small gathering or the big game.


  • Author: My Recipes
  • Prep Time: :15
  • Cook Time: :30
  • Total Time: :45
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Stove Top / Fridge


Units Scale
  • 3 tablespoons (1 1/2 oz.) salted butter
  • 4 cups chopped Vidalia or other sweet onions (about 2 large)
  • 1 (5-oz.) pkg. fresh baby spinach, coarsely chopped
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 (16-oz.) container sour cream
  • 2 tablespoons chopped fresh chives
  • Potato chips and medley of veggies like cucumbers, radishes, and bell peppers


  1. Melt butter in a large nonstick skillet over medium; add onions, and cook, stirring often, until golden and very tender, 20 to 30 minutes. Gradually add spinach, stirring just until wilted, about 1 minute. Sprinkle with 1 teaspoon salt, garlic powder and 1/4 teaspoon pepper. Remove from heat, and let stand 30 minutes.
  2. Stir together onion-and-spinach mixture, sour cream, and chives in a medium bowl. Stir in the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cover and chill 30 minutes or up to 2 days. Serve with fresh bread, chips or veggies.
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