Baked Vidalia Dip

Monday, May 11, 2009

The Vidalias are here!  Well, I mean they are at the grocery stores finally; last year at Whole Foods they even had organic Vidalias which I bought, but I didn't see anything but 'conventional' last week.  They're so good, and so sweet, you can eat them 'straight' - like an apple.  No tears.  

I couldn't wait to make something with them, so I made baked vidalia dip last week.  Yum!!

3 Vidalia onions (I like the pieces all different sizes, so I do some larger pieces and some little bits and some practically minced)
3/4 c. mayonnaise, maybe a bit more
8 oz. sharp cheddar cheese, shredded
few dashes of chili powder
1 clove garlic, minced
1/4 c. shredded parmesan cheese
salt to taste
butter for baking dish

Preheat the oven to 400*.

Butter the baking dish.

Combine the onion, cheese, and garlic.  Add the 3/4 c. mayonnaise; you want it to be about the consistency of pimento cheese - not too dry but certainly not too-too mayonnaise-y.  Now taste for salt and chili powder.  I think this is *really* good with a little kick, so you can add as much as you like (or not at all to keep it mild):

Cover it all with the shredded parmesan cheese:

Start checking for doneness at 20 minutes, when the parmesan is a nice golden color and it's bubbling around the sides, it's done (for me, usually about 25 or 30 minutes):
It's great with little tiny toast rounds, or almost any kind of cracker - I have water crackers above and those are nice too...

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