Ingredients40 m servings 264 cals
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the onion, mayonnaise, and provolone cheese. Transfer to a small casserole dish.
- Bake for 30 minutes in the preheated oven, until the onions are tender and top is golden.
Per Serving: 264 calories; 24.5 g fat; 4.4 g carbohydrates; 7.3 g protein; 27 mg cholesterol; 358 mg sodium. Full nutrition
ReviewsRead all reviews 8
This was a little bit bland so I added freshly ground pepper, and some garlic powder. We had it with crackers and crudites. Thanks, Holly!
People liked it - I thought it was a bit mayonnaise-ey. I'll definitely try it again, and maybe throw in some sour cream or cream cheese to cut the taste.
I have also used this recipe with Jarlsburg rather than Provolone and added cracked pepper. This is one that is always requested at family gatherings.
My family loves this dip. They ask me to make it for every holiday. I add a little black pepper and instead of baking I put it in a crock pot on low. It is WONDERFUL!!! Thank you
What is not to like about cheese and onions? It was good but the onions might have tasted a little better if sauteed first. Ate it with chips, crackers, etc.
This was good, but it needed some garlic powder added to it. We didn't have pumpernickel bread, so we ate it with crackers. I'll make it again. Thanks!
As is I would give this a 3 as it doesn't really look appealing. After baking (add garlic powder) I spread the dip onto squares of pumpernickle and toasted for another couple minutes then sprin...