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In today's video, Paula's cookin' up a vidalia onion dip that'll knock your socks off. Y'all gotta try this if you haven't yet!
Enjoy Y'all!
Recipe Link: https://www.pauladeen.com/recipe/vidalia-onion-dip/
Cookbook Link: https://pauladeenshop.com/collections/cookbooks/products/cookbook-at-the-southern-table-w-pd
For more great recipes https://www.pauladeen.com
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0:00
hey kiddos y'all come on in the kitchen
0:02
ah today I'm gonna share a Vidalia
0:07
Vidalia Onion deal that so good and
0:13
we're so lucky that we live very close
0:16
to by day a Georgia where they grow the
0:19
finest onions that you have ever wrapped
0:23
your lips around and this town is just
0:27
known for those onions and people are
0:30
trying to farmers I think of trying to
0:32
figure out the soul and how they can get
0:34
that soul into their land so they could
0:40
produce us my daily onions and Texas has
0:44
got it pretty good because Texas has
0:45
they produce some really sweet Texas
0:48
onions those are good too but a Vidalia
0:51
Onion you could eat it like an apple
0:53
it's so good so here are all of our
0:59
ingredients back here is onion and
1:04
garlic that I've sought a dogs maybe 15
1:07
or 20 minutes on medium heat you just
1:09
need to stir that occasionally and let
1:12
me see it's 4 cups of chopped Vidalia
1:14
onions back here all right so I'm gonna
1:17
spray put it in one of my favorite pans
1:26
in the whole world y'all let me share
1:29
this with you real quick blank this is
1:33
from where and it says chicken fryer and
1:40
my friend joke their own seventh heaven
1:45
here in town a nice antique shop I was
1:49
in one day and Joe said Oh Paula I've
1:52
got something that I've been holding for
1:55
you that I want you to have
1:57
he said I just bought the contents of a
1:59
house on Wilmington Island which is
2:01
where I live
2:02
and he said this cast-iron chicken fryer
2:05
was in there and he said I want you to
2:07
have it and I said oh oh that so
2:10
sweetest thing in the world and I just
2:13
love it I love the size of it so I'm
2:16
gonna put our onion dip in the chicken
2:19
for our pan to bake it off alright let's
2:23
get going this is so easy
2:25
we've got two 8-ounce packages of
2:29
softened cream cheese and you can pull
2:32
out your mixer a little hand mixer if
2:35
you want to to mix this stuff up do this
2:42
by hand see if it's soft enough to just
2:47
do by hand I don't know if it is oh
2:53
let's see I'll go ahead and add the
2:56
mayonnaise and maybe that will help now
2:59
this is a half a cup of mayonnaise and
3:07
people wouldn't want the mayonnaise I
3:10
use and I tell everybody I use the
3:15
mayonnaise it's it's buy one get one
3:17
free cuz I'm so afraid I'm gonna run out
3:21
of mayonnaise so I don't you see keep
3:24
about eight quarts in my pantry cuz I
3:27
don't want to run out of mayonnaise but
3:30
you know Duke's Dukes it's delicious
3:34
it's that southern mayonnaise it's got
3:36
that little twang to it and then there's
3:39
Kraft and then there's Hellmann's so all
3:44
of those are quality mayonnaises so I
3:47
could say whichever one is buy one get
3:49
one free that's one that power buys
3:53
because I do use a lot of mayonnaise
3:56
alright so that mayonnaise is gonna help
3:59
mix up that cream cheese a little bit
4:03
you know what I think I'm gonna go ahead
4:06
and add these wow they're still hot and
4:14
that's gonna help me that's gonna help
4:18
me mix that cream cheese a little easier
4:20
it's gonna move it up so I'm not gonna
4:23
do that
4:33
no no Graeme okay so there we go I'm
4:44
gonna let that oh yeah now we're cooking
4:54
with gas
4:55
all right so I want to share with you
4:59
this is from one of my cookbooks and it
5:03
is from at a southern table it's in this
5:10
book right here I don't know if y'all
5:12
can see it on the stand but I love this
5:16
book because there's lots of pictures
5:17
and there's a picture of wine our dish
5:20
is gonna look like when we're through I
5:24
think that's so helpful for people
5:28
especially for novice cooks that are
5:32
just getting started
5:33
they don't see in a picture's worth a
5:36
thousand words is so true all right now
5:39
see how that started mixing so much
5:43
better by going ahead and adding that
5:47
warm onion all right so we got our
5:50
onions our garlic our mayonnaise and now
5:55
we are going to add
5:58
six ounces of Parmesan cheese and wait I
6:04
want to make sure that I get these
6:05
ounces right for y'all I'm gonna add one
6:08
8 ounce package of Monterey Jack cheese
6:11
that's been shredded and then I'm gonna
6:14
add 1 6 ounce package of shredded
6:18
Parmesan cheese so this is gonna be good
6:21
and cheesy and oniony and just to let
6:32
y'all know I sauteed those onions in
6:37
butter 2 tablespoons of butter it's a
6:44
lot of cheese in it but it's gonna be so
6:47
good and y'all I'm funny about cheese's
6:54
I could never be a cheese booty to be
6:59
snooty huh I'll never forget when we
7:04
went to Paris France Gordon Elliot took
7:07
me to Paris took Michael and me to Paris
7:10
and to England to shoot a show called
7:13
Dean family vacation and so we had a
7:16
luncheon it's real I'm at dinner it's
7:19
real food food place and it was like
7:23
courses I think it was 11 courses well
7:26
honey when they brought the cheese
7:27
course in City send it in front of me
7:32
it took my breath away I said something
7:36
that stinks that bad is not going
7:39
between my lips so I don't have I'm not
7:47
cultured when it comes to Jesus and one
7:51
of my least favorite Jesus is goat
7:53
cheese and I know everybody loves that
7:55
but the smell just reminds me of my
7:58
ain't Glynnis is goat named thumper and
8:02
thumper we walk around the yard and he
8:06
would lift his leg and pee in his beard
8:11
and you talk about a stinking goat that
8:14
was one stinking goat and every time I
8:18
try to eat goat cheese that smell hits
8:22
me in the face again
8:24
so I said I'm not being cold all right
8:29
so we're gonna put this in the oven and
8:33
we're gonna bake it for about 25 minutes
8:36
y'all and just till it's hot and bubbly
8:41
and this is good to serve over a chicken
8:45
dish you know that you got a little heat
8:49
all right now I just added the next to
8:53
the last ingredient and that is Dijon
8:56
mustard I'm stirring in two tablespoons
8:59
of Dijon mustard which is gonna give it
9:03
a little bit of kick all right
9:08
just that quick and easy and to me this
9:13
is so much better than those onion dips
9:17
did you make with the dried soup I mean
9:21
this is really really a true onion dip
9:33
okay
9:36
I see a little bit more I'm just gonna
9:43
spread that out even into the chicken
9:47
fryer thank you Joe I love it okay now
9:55
I'm gonna sprinkle it with one cup of
9:58
pecans love love love the chewiness of
10:06
nuts an email dish all right so we're
10:11
gonna bake this like I said in a 350
10:13
degree oven for 25 minutes and before
10:18
you know it it'll be ready and I'm gonna
10:20
pull it out of the oven and I think I'm
10:23
gonna serve this with pita chips okie
10:26
doke y'all our onion and cheese dip is
10:29
ready so when you take it out of the
10:32
oven and you don't have to have this
10:35
this is just to make it pretty tickled
10:39
it Michael when I'll put parsley or
10:43
stick of rosemary or something on his
10:45
plate he said what is that father said
10:48
it's to make it pretty he said well if
10:50
you'll take that off and add another
10:52
shrimp to my plate that will make it
10:54
really pretty so every time I use
10:57
parsley I think of Michael all right so
11:00
I dip is ready and I'm just gonna come
11:07
in
11:10
and share with y'all a bite of this
11:14
wonderful wonderful onion dip and I told
11:21
you it's I this came out of my book at
11:25
the southern table it's on page so bad
11:33
y'all on page 65 in this book right here
11:37
can you see through the stew no come on
11:44
- Rachel come get you some Eddie it's on
11:48
this wall I think y'all will love this
11:49
dip and it's very economical to make and
11:54
very yummy tasting and if you want to
11:58
you can swamp your cheese's around to
12:00
whatever you like
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