Even though we have a wonderful ham dinner on Easter Sunday, my family knows how to enjoy the snacks. If you have good snacks at a party and thats all, it’s going to be a good time. My father always told me people judge parties on 3 things. Food. Music. Booze. I came to realize it’s pretty accurate. If the food sucks, you will leave hungry. If there is no music or music that is too loud or completely out of place, you start to wonder what is happening in their heads. If there is bad booze or a bad selection of non-alcoholic drinks you end up with a tall glass of water. That being said, lets get on with the dip.
First of all onions are not my first choice for anything unless it’s in a stew, soup, or mixed in after being cooked a bit. Raw onions are a huge turn off for me. Ick. Needless to say I was a bit hesitant when making this dip. Thankfully Vidalia onions don’t make me cry tears of onion joy. I knew I was having company that day, so I decided to try the dip out on them. Trust me, they loved it.
The recipe varied but this was the one I went with. From: Averie Cooks.
1 medium sweet onion.
1 block of cream cheese
1 cup of mayo
1-1/2 cups of cheese. Any kind. Grated. I used Parmesan and Fontina. Extra cheese never hurts.
1/2 teaspoon of cayenne pepper and black pepper.
Preheat the oven to 350F.
Spray an 8×8 pan or a 9in. pie dish.
Mix all the ingredients in a bowl, save 1/2c of cheese for the top. Stir.
Dump it into the pan, and press it down. Sprinkle the cheese on top. Maybe add some breadcrumbs too.
Bake for 40 minutes. Grab some chips or pretzles and enjoy!