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Baked Vidalia Dip

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Ingredients

Adjust Servings:
2 tablespoons butter
3 vidalia onions, chopped
8 ounces swiss cheese, shredded
2 cups mayonnaise
8 ounces water chestnuts, drained
1/4 cup dry white wine
1 garlic clove, minced
1/2 teaspoon hot sauce

Nutritional information

550.8
Calories
365 g
Calories From Fat
40.6 g
Total Fat
13 g
Saturated Fat
65.4 mg
Cholesterol
681.9 mg
Sodium
35.4 g
Carbs
2.1 g
Dietary Fiber
9.8 g
Sugars
12.1 g
Protein
876g
Serving Size

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Baked Vidalia Dip

Features:
    Cuisine:

    I made this for an appetizer for our cooking group luncheon. I cut the recipe in half which was easy to do and omitted the water chestnuts and hot sauce. It was very good served with the buttery crackesr with the little well in it and tortilla chips. I am making again for Bunco next week!

    • 70 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Baked Vidalia Dip, This is Vidalia season here in the South, but Walla Walla or Texas Sweet onions will do Just don’t use regular yellow onions, they aren’t sweet enough I serve with buttery round crackers , I made this for an appetizer for our cooking group luncheon I cut the recipe in half which was easy to do and omitted the water chestnuts and hot sauce It was very good served with the buttery crackesr with the little well in it and tortilla chips I am making again for Bunco next week!, Love this dip! Very good to take to a party! Everyone loved it Thanks for sharing


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    Steps

    1
    Done

    In a Large Skillet Over Medium Heat, Melt Butter. Saute Onions 10 Minutes, or Until Tender.

    2
    Done

    in a Medium Bowl, Combine Remaining Ingredients and Mix Well. Stir in Sauteed Onions.

    3
    Done

    Spoon Into a Greased 2 Quart Baking Dish.

    4
    Done

    Bake at 375% For 25 Minutes. Let Stand For 10 Minutes.

    5
    Done

    Serve With Crackers or Chips of Choice.

    Avatar Of Matthew Brooks

    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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