Peachy Bacon Vidalia Onion Dip

By Amanda Paa – Updated July 21, 2024
4.89 from 9 votes
This baked Vidalia Onion Dip with bacon and peaches is your next appetizer hit. Creamy, salty, smoky, with pops of ripe fruit. White cheddar adds depth of flavor and poppy seeds bring crunch. So easy to make and absolutely DELICIOUS. You can prep the whole thing ahead and refrigerate until you're ready to bake.
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peach dip in pan

This is the unexpected dip that is going to have everyone asking you for the recipe.

Every summer I grab a box of Georgia peaches from Treeripe Fruit, and after eating most of them over the sink with juice dripping from my chin, I start thinking about other ways to savor the last few. One of my favorite flavor combinations is peaches + bacon, a salty-sweet match made in heaven, so I ran with that. These two are sautéed with delicious sweet Vidalia onion, and baked into a creamy, smoky cream cheese dip.

It’s worth turning on your oven for, trust me!

Ingredients for Hot Peach & Onion Dip

  • Ripe, juicy peach: Make sure it is soft and ripe so it provides great flavor and cooks down appropriately. unripe peaches will stay crunchy and lack sweetness.
  • Bacon: The smoky, salty star.
  • Sweet onion: Vidalia onions are specifically distinguished by their unique sweetness and mild flavor. They are less pungent and very versatile.
  • Cream cheese: This is the creamy base for many of my dips, like my Ranch Pickle Dip. It bakes well and combines with the other ingredients easily.
  • Mayonnaise: Adds richness and depth.
  • White cheddar: White cheddar has a robust, tangy flavor that adds depth and balance. It also contributes to the creamy texture, making the dip more luscious.
  • Poppy seeds: May seem unnecessary, but the seeds are purposeful! They add crunch against the creaminess, and pops of blue color.
  • Tabasco sauce: Just a few dashes add another layer of flavor, not spiciness.
peaches and onions in a saute pan
spreading onion dip into green pan

How to Make this Baked Onion Dip:

  1. Sauté bacon on medium heat until crispy. Remove and set aside. Leave one tablespoon bacon fat in the pan and sauté the onion, peach, and salt for 4-5 minutes to soften a bit. Remove from heat.
  2. In a large bowl, thoroughly mix together remaining ingredients. Add onion mixture and bacon, stir to fully combine.
  3. Put dip into an 8×8 baking pan (cast iron skillet works too) and bake at 375 degrees F for 25ish minutes, until bubbly and lightly browned on top. Serve warm!

What to Use for Dipping:

Crackers are my first choice; they’re crunchy and sturdy, and the flavor doesn’t overpower the awesome flavor of the dip.

Pita bread or a soft bread, like torn Hawaiian rolls, are also great dipping options.

dipping a cracker into onion dip.

Can this Dip Be Made Ahead?

Yes! You can make this dip all the way up until baking; put in pan and cover with foil, then refrigerate for up to day.. Remove from fridge and bake as directed. You could also put it in a crockpot and leave on low for 4 hours or so hours until warmed through.

P.S. If you have leftovers; this dip makes an epic sourdough grilled cheese.

More Dip Recipes:

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onion dip in a green pan

Peachy Bacon Vidalia Onion Dip

This baked Vidalia Onion Dip with bacon and peaches is your next appetizer hit. Creamy, salty, smoky, with pops of ripe fruit. So easy to make and absolutely DELICIOUS. 
4.89 from 9 votes
Prep Time :15 minutes
Cook Time :25 minutes
Yield: 8 servings
Author: Amanda Paa

Ingredients

  • 5 strips bacon, finely chopped
  • 1 ripe peach, diced
  • 1 medium sized vidalia onion, diced
  • 1/2 teaspoon kosher salt
  • 1 package cream cheese, softened to room temperature
  • 1/2 cup mayonnaise
  • 1 1/4 cups shredded white cheddar
  • 2 teaspoons poppy seeds
  • 5 shakes tabasco sauce

Instructions 

  • Sauté bacon on medium heat until crispy. Remove and set aside. Leave one tablespoon bacon fat in the pan and sauté the onion, peach, and salt for 4-5 minutes to soften a bit. Remove from heat.
  • In a large bowl, thoroughly mix together remaining ingredients. Add onion mixture and bacon, stir to fully combine.
  • Put dip into an 8×8 baking pan (cast iron skillet works too) and bake at 375 degrees F for 25ish minutes, until bubbly and lightly browned on top. Serve warm!

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

July 14, 2024

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




4.89 from 9 votes

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25 comments

  1. Alyssa

    I want to bring this to the cottage for the long weekend! Do you think I could make the day before and refrigerate and then bake the day-of? Or, if I froze it, should I let thaw or bake from frozen? Thanks! xx

    • Amanda Paa

      Yes, you can definitely make the day before, refrigerate, and bake the day of! You could even do this two days ahead of the day you plan on baking and serving. I wouldn’t freeze because it will change the texture of the cheese a bit.

  2. Karin Sainato

    5 stars
    This recipe is absolutely a 10 out of 10! The peaches add just a hint of sweet, not overpowering. My entire family loved it! No leftovers!!

    • Amanda Paa

      Yay, that’s great to hear! Thanks so much for making the recipe.

  3. Bonnie Bakeman Harrison

    4 stars
    Perhaps my bacon was too assertive, I lost the peach flavor. But everyone loved it. It was demolished. Next time I will boost the onions and peaches. And I can see that it’s a great springboard for lots of variations based on other reviews.

  4. Mng

    5 stars
    So good!

  5. Susan Logan

    Do you think it would work to substitute plain Greek yogurt for the mayonnaise?

    • Amanda Paa

      Unfortunately not. It needs the richness of the mayonnaise, and the greek yogurt would separate.

  6. Amy Smith

    5 stars
    This dip is SOOO GOOD! It’s creamy, a little sweet, a little salty, and the onions add a great pop of flavor. A fun twist on a hot cheese dip! We absolutely loved it!

  7. Paige

    5 stars
    I was so taken with this recipe but my husband doesn’t eat dips so I sautéed chicken breasts in the bacon grease and turned it into an entree. So very delicious and my dear husband wants it again next week. Thank you so much

    • Amanda Paa

      What an excellent idea! So glad you enjoyed the flavors.

  8. Nanci

    5 stars
    So delicious!!!

  9. Helena Johnson

    I am going to make this for a party. Would it work for me to put it in puff pastry tartlets ??

    • Amanda Paa

      I haven’t tested that, but I think it would work well! Let me know if you try it

  10. Tracy huffman

    5 stars
    Made yesterday at a dinner party and it was amazing!! Will definitely make again!!

    • Amanda Paa

      Yay, so glad to hear that! Thanks for making the recipe.

  11. Lala

    Could you make this vegetarian? Any other substitutes that would work?

    • Amanda Paa

      hi lala! you could use a small can of diced green chiles, mild or hot depending on what you prefer. that will add a layer of great flavor to replace the bacon! a few dashes of liquid smoke would be nice, too.

  12. Jill

    5 stars
    Sounds and looks amazing! I have an abundance of mango at this point in time. I think my mangoes are sweeter than peaches, do you think they would work too?

    • Amanda Paa

      Hi Jill! That could work well! It would be interesting to see how the flavor profiles combine. Let me know if you try it!

  13. Anne

    Hi! What size package of cream cheese for the peach dip? Thank you! Anne in Tampa

    • Amanda Paa

      Hi Anne; 8 ounce package cream cheese!

  14. Mary Beth Meggett

    5 stars
    This was amazing! Measurements were exact! Everyone raved about it!

  15. Bibi Tucker

    Hi, can the peach bacon Visalia onion dip recipe be frozen? I left a message on your IG post but not sure how long ago you posted. Am prepping for extending vacation and would love to make this ahead. Thank you.

    • Amanda Paa

      Hi! Yes, I think it would do just fine being frozen! I would freeze it unbaked, transport, then bake when you get there.