Have you been to a lot of drop-ins and parties lately? Seems like I’ve been to a lot more than usual. Maybe people are getting tired of the Recession that Shall Not End and are wanting an excuse to have some fun?
Since I’ve been out so much lately, I’ve eaten more than my fair share of the world’s onion dip. And I’ve noticed that the onion dip is almost always served cold.
I do enjoy cold onion dip…except lately when I’ve gotten a little tired of it. Plus, it’s kind of chilly outside, especially after the sun goes down. So here’s an old recipe for some warm onion dip. I’m using Vidalias because I’ve still got some, but you could use any sweet onion…and any kind of cheese. Maybe a 5-cheese blend? You could even broil this as a spread on bread. Lots of tasty possibilities!
I’ve found that a low-fat mayo helps keep the dip from being too oily.
Warm Onion Dip
2 cups Vidalia onions (or any sweet onion), chopped fine
2 cups grated Swiss cheese
8 oz. cream cheese
1/2 cup light mayonnaise
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/4 t garlic salt
Preheat oven to 350. Combine the ingredients and scoop the mixture into a small casserole dish. Cook at 350 degrees for 25 minutes. Serve on crackers or French bread.
Hope you’re having a good start to your fall!