TCP Kitchen
Happy Hours
This month’s 75th anniversary look back features Vidalia Onion Dip from March 1998

Vidalia Onion Dip
IMAGE: Background: Marcin Jucha | Dip: Irina Rostokina |

Thanks to the launch of the Food Network and culinary celebrities like Martha Stewart, Emeril Lagasse and Wolfgang Puck, the 1990s ushered in an exciting decade of “gourmet” home cooking. Salsa surpassed ketchup as the country’s favorite condiment, miniature vegetables and grape tomatoes became salad staples, and instead of spaghetti, we proudly prepared fettucine, rigatoni, penne and other types of pasta. Recipes that showcase a specialty ingredient (like this Vidalia Onion Dip, which ran in March 1998), seem to say, “This is not your grandmother’s Lipton Onion Soup dip.”

Web Extra: Retro Recipe

Food Editor Paula Disbrowe tweaked and updated the Vidalia Onion Dip recipe from our March 1998 issue. Here’s a PDF of the original recipe and the page on which it appeared.


Vidalia Onion Dip

2 large Vidalia or 1015 sweet onions, finely chopped
1 1/2 cups shredded Parmesan cheese, divided use
1 cup mayonnaise
1 cup sour cream
1/4 cup fresh dill, lightly chopped (or 2 1/2 teaspoons dried dill), divided use
2 tablespoons chopped fresh parsley
1 tablespoon prepared horseradish
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper, as desired

1. Preheat oven to 325 degrees.

2. Place onions, 1 cup Parmesan, mayonnaise, sour cream, 3 tablespoons dill (or 2 teaspoons dried), parsley, horseradish and red pepper flakes in a mixing bowl and use a spatula to combine. Season to taste with salt and pepper, then transfer the mixture to a deep-dish 10-inch pie dish. Sprinkle the top evenly with the remaining 1/2 cup of Parmesan and remaining dill.

3. Bake 40–45 minutes until lightly browned. Serve with chips or crackers.

Serves 4–6.

Cook’s Tip

To create a crispier top, bake the dip in a 9-by-13-inch casserole and finish it under the broiler.

Happy Hour in Just Minutes

The recipes on these pages require some shopping and forethought. But what do you do when a happy hour breaks out unexpectedly? Friends drop over, wine corks are loosened, and you need something to munch on. You may be able to find what you need in your pantry, fridge and freezer.


• Make up a quick relish tray with any pickles, olives, peppers or other marinated vegetables you might have.


• Cut vegetables from the crisper drawer into sticks or bite-size pieces and serve with any creamy dressing you have on hand.


• Raid the pantry for crackers, cut sandwich cheese from the fridge and slice an apple.


• Voilà! Instant party!


—Shannon Oelrich

TAGS: Contests, Food, Recipes, TCP Kitchen, 75th Anniversary

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