Shayna and I hosted a fun class last night. About 20 of us got in the kitchen at Cancer Wellness at Piedmont Hospital and whipped up Breakfast for Dinner! We served this dip with handmade Whole Wheat Bagel Chips, made by spraying thin bagels with a little non-stick spray and baking them at 350F for about 5 minutes. The dip and chips were a hit!
Vidalia Dip
2 Cups Water
1/2 Cup White Vinegar
1 Cup Sugar
4 Cups Thinly Sliced Vidalia Onions
1 Cup Light Olive Oil or Canola Oil Mayonnaise
1 Tsp Celery Seed
1 Dash Hot Sauce
1 Dash *Worcestershire Sauce
Sea Salt and Freshly Cracked Black Pepper to Taste
Step One In a saucepan on high heat, bring the water, sugar and vinegar to a rolling boil. Put the onions in a large bowl and pour the vinegar mixture over them. Place in the refrigerator at least 8 hours or overnight. The next day, drain the liquid from the onions and add the mayonnaise, celery seed, hot sauce, Worcestershire and salt and pepper to taste.

Vidalia Dip - A Perfect Spring Snack