Cheesy Vidalia Onion Dip

Makes 6 to 8 servings

Ingredients

2 tablespoons butter
4 cups chopped Vidalia onions
2 cloves garlic, minced
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package Monterey Jack cheese, shredded
1 (6-ounce) package shredded Parmesan cheese
½ cup mayonnaise
3 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
1 cup chopped pecans
Corn chips
Garnish: chopped fresh parsley
1. Preheat oven to 350°. Spray a 1½-quart baking dish with nonstick cooking spray.
2. In a large skillet, melt butter over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is tender and browned. Remove from heat, and let cool slightly.
3. In a large bowl, beat cream cheese and next 5 ingredients with a mixer at medium speed until creamy. Add onion, beating to combine. Spoon mixture into prepared pan, and sprinkle with pecans.
4. Bake for 25 minutes or until hot and bubbly. Serve with corn chips; garnish with parsley, if desired.

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