Directions
- 1Finely chop the Vidalia onions.
- 2Melt butter in a skillet over medium heat.
- 3Add onions and cook 4–5 minutes until slightly soft and fragrant.
- 4Let them cool slightly.
- 5In a large bowl combine mayonnaise, cheddar cheese, Monterey Jack, and Parmesan cheese.
- 6Mix until evenly blended.
- 7Add cooked onions, garlic powder, black pepper, paprika, and salt to the bowl.
- 8Stir well until everything is fully combined.
- 9Preheat oven to 375°F (190°C).
- 10Transfer the mixture into an oven-safe jar or baking dish.
- 11Smooth the top evenly.
- 12Bake for 20–25 minutes until cheese is melted, edges are bubbly, and top becomes lightly golden.
- 13Let the dip rest 5 minutes before serving so it thickens.
Ingredients
- 2 large Vidalia onions, finely chopped
- 1 tablespoon butter
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- 0.25 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon cayenne pepper
- 1 tablespoon chopped parsley
- 2 tablespoons crispy fried onions for topping
Equipment
skilletlarge bowlovenoven-safe jar or baking dish
Tips
- Broil for 2 minutes for a golden cheesy crust.
- Let the dip rest 5 minutes before serving so it thickens.
- Refrigerate in an airtight container up to 3–4 days.
- Reheat in oven at 325°F until warm.
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