The Vidalias are here! Well, I mean they are at the grocery stores finally; last year at Whole Foods they even had organic Vidalias which I bought, but I didn’t see anything but ‘conventional’ last week. They’re so good, and so sweet, you can eat them ‘straight’ – like an apple. No tears.
I couldn’t wait to make something with them, so I made baked vidalia dip last week. Yum!!
3 Vidalia onions (I like the pieces all different sizes, so I do some larger pieces and some little bits and some practically minced)
3/4 c. mayonnaise, maybe a bit more
8 oz. sharp cheddar cheese, shredded
few dashes of chili powder
1 clove garlic, minced
1/4 c. shredded parmesan cheese
salt to taste
butter for baking dish
Preheat the oven to 400*.
Butter the baking dish.
Combine the onion, cheese, and garlic. Add the 3/4 c. mayonnaise; you want it to be about the consistency of pimento cheese – not too dry but certainly not too-too mayonnaise-y. Now taste for salt and chili powder. I think this is *really* good with a little kick, so you can add as much as you like (or not at all to keep it mild):
Cover it all with the shredded parmesan cheese:
Start checking for doneness at 20 minutes, when the parmesan is a nice golden color and it’s bubbling around the sides, it’s done (for me, usually about 25 or 30 minutes):
It’s great with little tiny toast rounds, or almost any kind of cracker – I have water crackers above and those are nice too…