Spinach Vidalia onion dip combines sweet, golden onions with tender spinach, sour cream, and fresh chives. Garlic powder and black pepper add savory seasoning, while the sour cream provides a tangy base. Served chilled with potato chips, sliced vegetables, or bread, it’s a useful appetizer to prepare before a gathering.
The onions do much of the flavor-building work. Cook them in salted butter over medium heat, stirring often, until golden and very tender. Allow the full 20–30 minutes rather than rushing this step over high heat. You want softened, sweet onions throughout the dip, without scorched edges.
Vidalia onions are the first choice here, but the recipe also allows other sweet onions. Chop them into small, reasonably even pieces so they cook consistently and are easy to scoop once mixed into the sour cream.
A large nonstick skillet gives the four cups of chopped onion room to cook and makes stirring easier. Add the coarsely chopped baby spinach gradually once the onions are ready, stirring just until the leaves wilt.
Let the cooked vegetable mixture stand for the specified 30 minutes before combining it with the sour cream and chives. This cooling stage matters, so include it in your preparation schedule. Then cover and refrigerate the finished dip for at least another 30 minutes before serving.
The recipe permits chilling for up to two days, making it convenient for entertaining. Prepare your vegetable dippers separately and keep chips dry until serving. Cucumbers, radishes, and bell peppers offer a crisp contrast to the creamy dip.
This is a chilled spinach and onion dip, so there’s no baking step or melted-cheese topping to organize. Spoon it into a serving bowl, surround it with your favorite dippers, and offer a small spreading knife if you’re serving bread alongside. For more appetizer ideas, explore the related recipes below.
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Spinach Vidalia Onion Dip
A chilled sour-cream dip with golden Vidalia onions, wilted baby spinach, garlic powder, and fresh chives. Prepare ahead and serve with potato chips, sliced vegetables, or bread.
- Total Time: :45
- Yield: 8 1x
Ingredients
- 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
Instructions
- 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.
- 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.
Notes
Make ahead: After combining the cooled onion-and-spinach mixture with the sour cream and chives, cover and refrigerate for at least 30 minutes or up to 2 days. Serve chilled with chips, bread, or vegetables.
- Prep Time: :15
- Chill: 1:00
- Cook Time: :30
- Category: Appetizer
- Method: Stove Top / Fridge