Vidalia Onion Dip

by Kathleen Morrison

Servings: 4 cups

INGREDIENTS

2 lg. Vidalia onions, quartered
1-1/2 cup shredded parmesan cheese
1 cup mayonnaise
1 cup sour cream
2-1/2 tsp. dried dill weed, divided

INSTRUCTIONS

Preheat oven to 325°F. In a food processor, process onions until finely chopped. Add 1 cup cheese, mayonnaise, sour cream and 2 tsp. dill weed; process until well blended. Spoon mixture into 2 9-inch glass pie plates. Sprinkle tops evenly with remaining 1/2 cup cheese and remaining 1/2 tsp. dill weed. Bake 40 to 45 minutes or until lightly browned. Store in airtight container in refrigerator.

Serve with chips or crackers at room temperature or reheat in microwave at 80% for approximately 3 minutes.

CHEF COMMENTS

No comments are available.

Tagged: dipsspreads, oniondip add tags

Have you made it? What'd you think?

Log in to review this recipe.