Not long ago we had an impromptu cocktail hour with our neighbors, Carol and Lyn. Well, truthfully, it was probably longer than an hour! They were bringing some pot stickers and coconut shrimp and while looking through my “recipes to try” file (it’s a big file), I came across this dip recipe. It was the one recipe for which I had all the ingredients and didn’t have to go to the store. If you are watching your salt intake, substitute garlic powder for the garlic salt.
If you’re looking for a dish for a pot luck, game day food, aka football food, look no further.
Other than measuring, the only real work you have to do is chop the onion and shred the Swiss cheese. I don’t often buy prepackaged shredded cheese. I prefer to shred my own. That way I can shred just what I need and it costs less to buy a block of cheese than the pre-shredded type. Plus, the preshredded cheese has a non-caking agent added to prevent clumping. Do you ever notice how cheese you shred from a block melts better and more quickly? It takes a little time but just do it…you’ll be glad you did.
- 1 cup mayonnaise
- 1 cup chopped sweet onion, such as Vidalia
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic salt
- 1 cup (4 ounces) shredded Swiss cheese
- Minced fresh parsley
- Assorted crackers or pita chips
- In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese.
- Spoon into a 1 quart baking dish. Bake, uncovered, at 325 degrees F for 40 minutes. Sprinkle with parsley. Serve with crackers.
If you're watching your salt intake, use garlic powder. My husband loved this dip and he doesn't even like mayonnaise or Parmesan cheese. We'll keep that our little secret!