My grandmother brought this to every spring gathering. You will be shocked it only takes 4 ingredients.

This southern 4-ingredient Vidalia onion dip is the kind of simple, dependable dish that shows up at every spring gathering and disappears before the ham is carved. My grandmother started bringing a bubbling glass dish of this to church potlucks and family picnics when Vidalia onions first started showing up in our little grocery, and it’s been on our table ever since. It’s creamy, sweet from the onions, and just salty enough from the cheese, with a golden brown, bubbly top and soft, translucent onions in the middle. You’ll be surprised that something this comforting comes from only four ingredients, but that was my grandmother’s way—nothing fancy, just good, honest food that lets the onions shine.

Serve this dip piping hot, right in the vintage glass baking dish, with sturdy butter crackers, thick-cut potato chips, or slices of baguette for scooping. It’s also wonderful spooned over a grilled burger or alongside a baked ham or roasted chicken at a spring supper. For a fresh touch on the plate, set it out with crisp celery sticks, bell pepper strips, or cucumber rounds—those cool, crunchy bites balance the rich, warm dip in such a satisfying way.

Servings: 8

3 cups finely chopped Vidalia onions (about 2 large onions)

Preheat your oven to 350°F (175°C). Lightly grease a small vintage-style glass baking dish (about 8x8 inches or similar size) so the dip doesn’t stick.

Peel and finely chop the Vidalia onions. You want small, even pieces so they soften into sweet, tender bites as the dip bakes and the top turns golden brown.

In a medium mixing bowl, combine the chopped Vidalia onions, shredded Swiss cheese, mayonnaise, and kosher salt. Stir with a sturdy spoon until everything is evenly coated and no streaks of mayonnaise remain.

Spoon the mixture into the prepared glass baking dish and spread it into an even layer, smoothing the top so it browns nicely. Make sure the onions and cheese are distributed all the way to the corners.

Place the dish on the center rack of the preheated oven and bake for 30 to 40 minutes, or until the edges are bubbling, the top is a deep golden brown, and the center is hot and creamy with soft, translucent onions.

Carefully remove the dish from the oven and let the dip rest for about 5 to 10 minutes. This helps it thicken slightly so it’s easier to scoop while still hot and melty.

Serve warm, right from the baking dish, with your favorite sturdy crackers, chips, or fresh vegetables for dipping. Keep an eye on it at gatherings—it tends to disappear fast, just like it did at my grandmother’s spring parties.

If you’d like a little more savoriness without adding more ingredients, you can lightly caramelize the chopped Vidalia onions in a dry skillet over medium heat until just starting to turn golden before mixing them into the dip; this deepens their sweetness and gives the finished dish even more flavor. For a slightly milder taste, use a blend of Swiss and a young, mellow Swiss-style cheese, keeping the total amount the same. You can also adjust the salt to your liking or leave it out if your cheese is on the saltier side. This dip reheats well in a low oven until hot and bubbly again, and any leftovers can be spread on toast and broiled for a quick, comforting snack the next day.