Years ago I worked as the Director of Communications for the Georgia Pharmacy Association. In that capacity, I was fortunate to travel to the association’s annual meeting which was always held in beautiful resort settings. One year, we visited Amelia Island, which is a gorgeous island off the coast of northern Florida. While there we attended a reception given by one of our board member’s parents, Mr. and Mrs. Chancy, who lived on the island in a beachside condo with extraordinary views from the wrap-around verandah. And that is where we first had this dip. If you can imagine a group of fifty or so people hovering over one small dish—well, that’s how we looked. Of course I asked for the recipe and soon after, Mrs. Chancy sent me a nice little note with this recipe:
It really is that easy!
This dip transports well so it’s great to take to pot luck parties and it’s always welcome at tailgating or family gatherings. It is smooth and creamy and the Vidalia onion flavor is mild, while the cheese gives it a slight tang.
I find that the cheese and mayonnaise can cause a little oil to sit on top of the dip when it first comes out of the oven. Just blot gently with paper towels and allow to sit for about ten minutes and it will be fine.
- 1 cup finely chopped Vidalia onion
- 1 cup grated Swiss or Gruyere cheese
- 1 cup mayonnaise
- Preheat oven to 350.
- Mix together onion, cheese, and mayonnaise.
- Pour into a small baking dish or pie plate.
- Bake 30 minutes, or until bubbly and slightly browned around the edges.
- Serve with your favorite crackers.