Chicken Cheese Dip Stuffed Vidalia® Onions

A party favorite recreated to grill within a sweet Vidalia® Onion.

Recipe courtesy of Chef Holly Chute from Georgia Grown.



  • 6 large Vidalia onions
  • ½ pound white American cheese
  • 1 can Rotel® tomatoes or tomatoes with green chilies
  • ¼ cup chopped cilantro
  • 2 cups diced grilled Springer Mountain Farms Chicken*


Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.

Peel onions, cut ends off and scoop out center leaving sides and bottom intact. Combine remaining ingredients in a bowl.

Scoop mixture into onions, mounding so they are full. Depending on size of onions, you may have some mixture left. Add the onions to the preheated grid. Cook at 350° for 40-60 minutes or until tender.

*Marinate chicken before grilling in a mixture of oil, lime juice, salt, pepper and cilantro.

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