It’s been a looooong time since I made this as we were making it every weekend and both Hubby and I decided that it was a little too indulgent to make “just because it’s Saturday!” BUT now the Boat Parade Party is coming up and well, what better time than that to make this again! Yippee!!
Cheese? Yup, in the freezer! Onions, of course, and SWEET VIDALIA ones at that! Cream cheese? Yup, down to 2 now in the fridge. Mayo … yes, sadly, store bought. Parmesan cheese? Wasn’t 100% certain but I have some!
This is one of those dishes that people will be crowding around, giving a little jab of the elbow at times to try and get a scoop of the yumminess …
We’ve had friends who just pull up a barstool at the counter and just basically hover over the dish, inhaling it without a care in the world …
Trust me, the one guy is Mr. Health Conscious and does not just eat stuff to nibble on … and I just can’t wait to see him do this again at the party!
It’s damn good … give it a try!
1 cup of mayo (used my homemade stuff)
1 8oz pkg cream cheese, room temp and cut into cubes for easier mashing
1 regular size SWEET VIDALIA onion, diced (or any other kind just as good)
1 cup shredded Parmesan cheese (the real stuff)
generous sprinkling of black pepper
generous sprinkling of dried parsley
Add all to a large bowl and mix well. Really mash the cream cheese as it will want to stay chunky.
Spray a shallow baking dish with nonstick spray and cook 45 minutes or so at 350 til nice, bubbly and brown.
Serve with a thicker tortilla chip or hardy cracker (this is not the time for a buttery ritz type cracker!)
Seriously, I am always surprised at how fast this disappeared. You may want to DOUBLE the recipe so you don’t come back to an empty tray within minutes.