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 baked onion 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’re looking for a dish for a pot luck, game day food, aka football food, look no further. This baked onion dip comes together quickly and bakes while you prepare other dishes. Serve it with crackers, pita chips, crostini or French bread slices.
Other than measuring, the only real work you have to do is chop the onion and shred the Swiss cheese. I really never 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 pre-shredded 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. Shredding your own cheese is part of what makes this dip so creamy and cheesy.
Another cheesy dip that’s perfect for game day or entertaining in general is this skillet pizza dip. It comes together quickly and serves a crowd.
- 1 cup mayonnaise
- 1 cup chopped sweet onion, such as Vidalia
- 1 tablespoon grated Parmesan cheese
- ¼ teaspoon garlic powder
- 1 cup (4 ounces) shredded Swiss cheese
- Minced fresh parsley
- Assorted crackers, pita chips or bread slices
- 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.