"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Vidalia Onion Dip, by Teresa McCoy, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. finely chopped Vidalia onions 2 c. finely shredded Swiss Cheese 1 1/2 to 2 c. mayonnaise 2 T. grated Parmesan cheese
Combine Swiss cheese, onion and mayonnaise in mixing bowl, stirring well. Spoon mixture into lightly greased shallow baking dish. Sprinkle with Parmesan cheese. Bake at 325º for 40-45 minutes or until onion is tender and mixture is thoroughly heated. Serve with assorted crackers, French bread cubes or Fritos.
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