Vidalia Onion Dip

Yields
Approximately 5-6 cups

Recipe adapted from The VeryVera Cookbook: Recipes from My Table by Vera Stewart (Story Farm, 2018)

16 ounces cream cheese

1⅓ cups shredded parmesan cheese

⅓ cup mayonnaise (Stewart uses Hellmann’s)

3 cups diced Vidalia onions

This dip is also great folded into twice-baked potatoes and spread on hamburgers.

Preheat oven to 325 degrees and prepare a 9-inch pie dish with cooking spray.
In a mixer on medium speed, combine the cream cheese, parmesan cheese, and mayonnaise until just blended. Stir in onions by hand. Scoop into prepared pie dish.
Bake for 15 to 20 minutes, or until bubbly and browned on top. Serve hot.

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