White Castle Vidalia Dip
Submitted by megg
Hot, bubbly Vidalia onion dip loaded with chopped White Castle sliders, Swiss cheese, bacon, and mayo. Baked until golden and scooped onto toasted buns or crackers.
YIELD
14 servingsPREP
10 minCOOK
35 minREADY
45 minThis is not a dainty cocktail party dip. This is a full-contact, game-day, eat-it-straight-from-the-dish situation.
Chopped White Castle sliders get mixed with sweet Vidalia onions, Swiss cheese, crumbled bacon, and a generous amount of mayo, then baked until everything melts into a hot, bubbly, golden mess of flavor.
Spoon it onto the toasted slider buns you set aside earlier, or scoop it up with crackers if you want to pretend you’re being civilized about it.
Pro Tips
- Chop the sliders fine, buns and all. The bread absorbs the mayo and melts into the dip as it bakes.
- Vidalia onions are key here. Their natural sweetness balances the richness of the cheese and bacon. Regular yellow onions will taste sharp by comparison.
- Let the dip rest 10 minutes after baking. It sets up and won’t slide off your bun.
- Double the batch for a crowd. This disappears fast.
Ingredients
Directions
Mix all above ingredients (except buns and crackers).
Bake in casserole dish at 350℉ (180℃) F for 30 to 35 minutes.
Let stand for 10 minutes.
Put open buns under broiler until toasted.
Serve dip on buns or crackers.
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