Spinach-and-Vidalia Dip


Sweet Vidalia onions add an unexpected twist to the creamy, crowd-pleasing spinach dip appetizer.

Spinach and Vidalia Dip
Photo: Greg Dupree Styling: Caroline M. Cunningham
Hands On Time:
25 mins
Total Time:
1 hrs 25 mins
Serves 12 (serving size: 1/4 cup)


  • 3 tablespoons (1 1/2 oz.) salted butter

  • 4 cups chopped Vidalia or other sweet onions (about 2 large)

  • 1 (5-oz.) pkg. fresh baby spinach, coarsely chopped

  • 1 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1 (16-oz.) container sour cream

  • 2 tablespoons chopped fresh chives

  • Potato chips and medley of veggies like cucumbers, radishes, and bell peppers


  1. Melt butter in a large nonstick skillet over medium; add onions, and cook, stirring often, until golden and very tender, 20 to 30 minutes. Gradually add spinach, stirring just until wilted, about 1 minute. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let stand 30 minutes.

  2. Stir together onion-and-spinach mixture, sour cream, and chives in a medium bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and chill 30 minutes or up to 2 days. Serve with chips and veggies.

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