Paula Johns's Recipe

Baked Vidalia Onion Dip

Category: Appetizers

1 large round or oblong loaf of bakery bread
4 cups medium diced Vidalia onions
1 bunch green onions, thinly sliced
3 cloves garlic, minced
1 pound Swiss cheese, grated
2 1/2 cups mayonnaise
2 teaspoons salt
1 teaspoon freshly ground black pepper
Paprika

Makes about 7 1/2 cups dip

Using a sharp knife, hollow out the bread loaf, leaving a 1 inch border. Firmly press the interior of the bread loaf (side and bottom) to create denser interior for the bread "bowl".

Place chopped Vidalia onions in a microwave-safe bowl. Cover top of the bowl snugly with plastic food wrap; cut a few slits in the plastic to allow steam to escape during cooking. Place in microwave and coon on high for 6 minutes. Remove form the microwave and remove plastic wrap. Allow onions to come to room temperature.

Combine cooked onions with remaining ingredients, except the paprika. Blend well. Fill the bread bowl to the brim with the dip( you may have a bit extra, depending on the size of the bread bowl.)

Place in the center of a foil-lined baking sheet and bake at 350 degrees for 45 minutes, until top is deep golden brown. Remove from oven and slide onto a serving tray. Surround with additional slices of bread, crackers and/or corn chips for dipping.