I am a huge fan of baked dips that contain lots of cheese. This Vidalia cheese dip is a real winner at my house. I made it for my husband’s football party he had on Sunday and everyone loved it. I guess you could say that it was a real “touchdown.”
Here’s a tidbit of info for you: Never use pre-shredded cheese because it contains sawdust, cellulose, and/or cornstarch to keep it from caking.
I always wondered why pre-shredded cheese never melted as well as cheese shredded directly off the block. Now I know! I wonder what those anti-caking agents are made from. Yikes!
3 cups freshly shredded Kraft cheese (I use 1.5 cups mild cheddar and 1.5 cups mozzarella but you can use all cheddar if you like)
4 ounces Philadelphia cream cheese, cubed
2-3 small Vidalia or other sweet yellow onion, diced
½ cup Hellman’s mayonnaise
Place cubed cream cheese in large mixing bowl and microwave for about thirty seconds, just until soft.
Add diced onion, cheeses, and mayo to mixing bowl with cream cheese. Stir to combine.
Spoon into greased 1.5 baking dish (8×8 works fine)
Bake at 375 for 25-30 minutes, or until bubbly and lightly browned on top.
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Quick Tip: Serve this oven-baked dip with your favorite corn chips or crackers. Yum!