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- Hey, everybody, it's Bobby here.
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And I've got another great recipe for you today.
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This is a tried and true Southern favorite.
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It makes for a great picnic side,
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or if you're having a barbecue,
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you're gathered around the pool,
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and you got a big spread going on
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with your friends and family.
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It's a Vidalia onion dip.
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And Vidalia onions are, well, to me,
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they're the best onions in the world.
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And we're in season right now,
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so we're gonna make sure to take advantage of that.
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And in a big skillet on the stove top,
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I've got a Vidalia onion going right here.
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I've been cooking it in butter for a few minutes,
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And it looks like it's (clears throat)
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ready for me to add the garlic.
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I'm gonna add two cloves of garlic that I've just minced.
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And now, garlic burn, so that's going in last.
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You wanna cook your onions first
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and do the onions, excuse me,
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add the garlic in when you're just about ready
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'cause that stuff will burn up pretty quick.
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And so this is looking and smelling real good.
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That's butter, obviously.
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Butter, Vidalia onion, and now my two cloves of garlic.
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and turn this off 'cause I think it looks great.
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In a large bowl right here,
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I'm gonna go ahead and combine some Monterey Jack cheese.
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- [Theresa] (clears throat) Maybe you may wanna chop up
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that just a little. - Yeah, yeah,
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I'll probably tear it.
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- [Theresa] I tend to do it.
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Some Parmesan cheese, a whole bag of it.
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Some, oh, I'm sorry, may I have that spatula,
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Dijon mustard, give it that little kick.
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Also, I like to add a little Dijon to my tuna fish,
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or chicken salad, whatever. (bowl banging)
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It works real well and all that stuff.
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I've got cream cheese that softened.
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Had it kinda sitting outside.
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Summertime in Savannah,
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you can just use your outdoors
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as your cream cheese softener.
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Works better than sitting on the countertop.
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Get these combined a little bit.
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And now, go ahead and add in our parsley.
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Theresa just said you might want to chop it,
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I was gonna tear it, but that's some chunky parsley.
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I'm gonna put a knife to it real quick.
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Beautiful, this will give it a little green popping color.
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I know that you are all having gatherings right now.
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We're having play dates and stuff.
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Families, moms and dads with their kids coming over.
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And we're outside eating and making food.
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We just did burgers out by the pool a couple days ago.
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I don't know if the kids
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would go for a Vidalia onion dip or not.
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but they pallets are a little different than ours
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I'll add in our cream cheese that's nice and soft,
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And we'll just combine it all together with the spoon.
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That looks good enough to add our onion and garlic mixture.
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Don't wanna waste any of that onion,
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so I wanna get every bit that I can.
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That garlic is just beginning to,
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I'm getting the notes of it.
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Didn't burn it, you know?
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Garlic is just more delicate on the stove top than onions.
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Onions are a little, they can take it a little more.
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So let's combine this all up.
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Yeah, that onion is hot, and it's hitting that cream cheese.
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And I've got a, holy, man.
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(laughing) My mouth is watering.
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I feel like I can kinda
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just take a spoon to it the way it is,
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but this is not complete.
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We've got another step or two here.
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So in a casserole dish,
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I've got a shallow casserole dish over here.
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Just gonna spoon it right on in.
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I hope that that casserole dish
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is big enough to handle this.
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Kind of a shallow dish,
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but that's how you want your dips to present anyway.
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You don't wanna have to go forearm deep
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I think it's perfect.
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So we'll just make sure
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that it's spread all throughout the dish here.
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And if you see chunks of cream cheese,
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make sure to sort of spread it out,
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make sure it joins the party all over the place.
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You don't want it to be in just one spot.
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Yeah, that looks great.
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Now, there are different things to top this with
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'cause you could get really creative with this
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and do whatever you like.
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But today, I'm gonna top it with pecans.
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Now that was the perfect dish for this recipe.
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Make sure they're just, there's some good coverage here.
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And we're gonna pop this into a 350 degree oven.
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I'll probably let this go for about 20 minutes
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and then we'll check on it.
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So what we'll do now is just take a short break
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while I pop it into the oven
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and we'll come right back for the reveal and the taste,
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so see you in just a few minutes.
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After about 25 minutes in the oven,
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our Vidalia onion dip has come out, and it looks so good.
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And I've got some crackers here for tasting,
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so let's see how it spoons out.
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that's, ooh, look at that.
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Ooh, so, so light. (laughing)
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Oh boy, super hot too, by the way,
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so I best be careful.
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I'm gonna take a baby bite and tell y'all how it taste.
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delectable is the word.
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You know what would add to this too?
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Some crumble bacon inside.
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There's no rules. - Oh, yeah.
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these buttery crackers that I have right here on the plate,
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you could also use them as a topping,
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but the pecans are a nice touch.
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It'll be a super side for your next party.
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Or if you're so inclined,
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it'll be a great meal for just yourself
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when nobody's looking. (laughing)
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It's really, really good, and I think you'll like it.
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Choose this season for Vidalia onions.
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So go get yourself some and make a Vidalia onion dip.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
