Saturday, November 22, 2008

Saturday Stirrings

We had this appetizer at our fall party (Yes, I actually took the photo myself for once! Not exactly magazine worthy, but you get the idea!), and it was a hit! No Vidalia or Walla Walla available? No problem! Ours turned out great using a run o' the mill sweet onion.

Onion Dip
2 cups Real Mayonnaise
1 pkg. (8 oz.) Italian Cheese Crumbles or Shredded Italian 5 Cheese Blend
1 large Vidalia or Walla Walla onion, chopped (about 2 cups)

PREHEAT oven to 375ºF. Mix all ingredients until well blended.
SPREAD into 8-inch square baking dish.
BAKE 30 min. or until golden brown. (Could broil at end for 5 or so to brown more) Cool slightly.

Serve with crackers.

There's a foody giveaway going on at Carol's plus a potato recipe. What are you still doing here?


Unknown said...

yum, yum, yum! this sounds wonderful, Farrah! Thanks for sharing.

Hope you have a great weekend!

katrina said...

Farrah~ that looks amazing! I cannot wait to try it out on my guys! Ummm, maybe tonight!

Greg said...

It's definitely addictive. I recommend having an angioplasty machine on stand-by; you can almost feel your arteries clogging!

Tamela's Place said...

Hey Farrah,

Do you have a favorite Thanksgiving recipe? If so maybe you can post it, we love getting your recipes :)

Anonymous said...

That recipe looks delicious and I can bore you with an indepth history of the vidilia onion. lol

lauralavon said...

I will definitely try this one! Looks so good.

Lisa said...

Hey Farrah...
I'm snatching this up and fixin' this for our Sunday "5th Sunday Sing" at church next week! Thanks for posting...Ahhh...It looks so yummy! I think I'm going to use red/purple onions, though(that's what I have in pantry) - what do ya think?

jeleasure said...

Happy Thanksgiving!

Lynn said...

Mmmmm, this looks yummy!

Anonymous said...

Just had to let you know that I kept staring at this picture and had to go make this recipe. It was delicious.
I am having to host a Sunday School party for 25-30 people in a couple of weeks and I am going to make this! Yum!