Cheesy Vidalia Onion Dip
 
Makes 6 to 8 servings
Ingredients
  • 2 tablespoons butter
  • 4 cups chopped Vidalia onions
  • 2 cloves garlic, minced
  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) package Monterey Jack cheese, shredded
  • 1 (6-ounce) package shredded Parmesan cheese
  • ½ cup mayonnaise
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons Dijon mustard
  • 1 cup chopped pecans
  • Corn chips
  • Garnish: chopped fresh parsley
  • 1. Preheat oven to 350°. Spray a 1½-quart baking dish with nonstick cooking spray.
  • 2. In a large skillet, melt butter over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is tender and browned. Remove from heat, and let cool slightly.
  • 3. In a large bowl, beat cream cheese and next 5 ingredients with a mixer at medium speed until creamy. Add onion, beating to combine. Spoon mixture into prepared pan, and sprinkle with pecans.
  • 4. Bake for 25 minutes or until hot and bubbly. Serve with corn chips; garnish with parsley, if desired.
Instructions
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/cheesy-vidalia-onion-dip-recipe/