This recipe is a crowd favorite. The star of the show is the Vidalia onion, a sweet onion grown in South Georgia, a nod to where I grew up. This dip is super easy and perfect for the upcoming football season (right around the corner!) or as an appetizer for a dinner party. My family has been famous for this dish for years and I know friends are going to be excited that I finally took a moment to write down the recipe. I am known to “measure with my heart,” so this recipe has plenty of room for flexibility.
Ingredients
2-3 medium Vidalia Onions
1 cup mayonnaise
1 cup sour cream
½ cup freshly shredded white cheddar cheese
1 cup shredded parmesan cheese
Salt to taste
Fresh cracked pepper to taste
½ tsp Garlic Powder
1 baguette (to make chips for dipping)
Method
- Preheat oven to 375°F
- Peel and slice the onions
- In a saucepan, sauté the onions with a little olive oil until they are limp and a golden color. Season the onions with salt, pepper, and garlic powder.
- In a bowl, mix together the mayo, sour cream, shredded white cheddar and ½ of the parmesan. Add the onions and combine.
- Pour the mixture into a casserole dish and cover with the remaining parmesan.
- Bake for 25 minutes or until the cheese on top is browned and bubbly.
While the dip is baking, thinly slice a baguette and bake in a single layer until they are toasted. Serve with the dip.
The World is Your Oyster