Ingredients45 m servings 61
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
- Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.
Per Serving: 61 calories; 5.6 0.9 1.8 7 53 Full nutrition
ReviewsRead all reviews 41
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...
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...
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...
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...