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Vidalia Sweet Onion Dip

Jenn

"Creamy, cheesy, yummmmy dip. Use a potato peeler to get the onion very thin. Serve with your favorite cracker."
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Ingredients

45 m servings 61 cals
Original recipe yields 44 servings (5 1/2 cups)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
  3. Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

Nutrition Facts


Per Serving: 61 calories; 5.6 g fat; 0.9 g carbohydrates; 1.8 g protein; 7 mg cholesterol; 53 mg sodium. Full nutrition

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Reviews

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I have made this dip many times and it is always a winner. I chop the onions instead of slicing and they cook just fine. No crunchies. Also, if you use reduced fat mayo, it cuts down on the grea...

Delish! I used asiago cheese instead of parmesan, and I caramelized the onions first. Also you really have to drain the oil off otherwise it will be too greasy.

I must say that it was lot better than I thought it would be. My friends loved i. made few changes. I diced onions, I used pepper jack cheese and used half mayo half sour cream. and some grated ...

Wow and Wow!! Here are changes I made with other raters suggestions: 1/2 cup mayo, 1/2 cup sour cream....substituted parmesan for asiago...2 "pressed" garlic cloves....ground pepper to taste a...

This Dip is excellent!! The only change I made is, I sauteed the onions before making it, I did not want to have the crunch of the onion. I put it out at a work function, was gone in less than...

Your recipe inspired me to make a bite sized treat. I added chopped vidalia onion to thawed frozen creamed spinach, added it to phyllo cups and stacked with swiss, asiago,and parmesan. Baked for...

goodl I did use 1/2 mayo and 1/2 sour creme. I diced the onions. Some one asked me at the party if this was a hashbrown casserole!! did kind of taste like it

I have to admit, I could not use Vidalia for this recipe as winter is the completely wrong time to be able to find them. However, I did use yellow onions that I sauteed just a bit first to bring...

I sliced the onions and then cut them into quarters. I can see topping slices of toasted baguette with this as well as spreading on crackers. Really good and easy recipe with nice presentation.