I attended thirteen
different schools during my “wonder bread” years. We moved constantly until I
was in high school. By then, thankfully my family was in one place. One thing
was constant, though….my mother’s love for food from her southern childhood.
Sweet onions were one of her favorites, Vidalia to be exact. Of course!
different schools during my “wonder bread” years. We moved constantly until I
was in high school. By then, thankfully my family was in one place. One thing
was constant, though….my mother’s love for food from her southern childhood.
Sweet onions were one of her favorites, Vidalia to be exact. Of course!
Spring was around the corner
when this dip appeared at our table. Mother’s friends would send her the first
onions of the season, or if she still had a couple of carefully-saved-last-season
onions in the basement we would be treated to this favorite.
when this dip appeared at our table. Mother’s friends would send her the first
onions of the season, or if she still had a couple of carefully-saved-last-season
onions in the basement we would be treated to this favorite.
Easy to prepare, keeps
wonderful in the fridge, this is a dip that pairs perfectly with veggies and
crackers. Sometimes Mike and I will just load up a tray with fresh raw veggies,
like radishes, grape tomatoes, carrot, celery, and fennel sticks, and enjoy
Vidalia Onion Dip as a light dinner. Don’t miss out on trying this recipe – everyone
I have shared this fun way to enjoy southern sweet onions has loved it!
wonderful in the fridge, this is a dip that pairs perfectly with veggies and
crackers. Sometimes Mike and I will just load up a tray with fresh raw veggies,
like radishes, grape tomatoes, carrot, celery, and fennel sticks, and enjoy
Vidalia Onion Dip as a light dinner. Don’t miss out on trying this recipe – everyone
I have shared this fun way to enjoy southern sweet onions has loved it!
Vidalia Dip
2
Cups Water
Cups Water
½ Cup White Vinegar
1/4 Cup Agave Syrup
1/4 Cup Agave Syrup
4
Cups Thinly Sliced Vidalia Onions
Cups Thinly Sliced Vidalia Onions
½
Cup Light Olive Oil or Canola Oil Mayonnaise
Cup Light Olive Oil or Canola Oil Mayonnaise
½
Cup Nonfat Greek Yogurt
Cup Nonfat Greek Yogurt
1
Tsp Celery Seed
Tsp Celery Seed
1
Dash Hot Sauce
Dash Hot Sauce
1
Dash *Worcestershire Sauce
Dash *Worcestershire Sauce
Sea
Salt and Freshly Cracked Black Pepper to Taste
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.
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.