Baked Vidalia Onion Dip 2 T. butter or margarine 3 large Vidalia onions, coarsely chopped 2 cups shredded Swiss cheese (8 oz) 2 cups mayonnaise 1 can sliced water chestnuts, drained and chopped (8 oz) 1/4 cup dry white wine 1 garlic clove, minced 1/2 t. hot sauce Melt butter in a large skillet over medium high heat. Add onion and sauce 10 minutes or until tender. Stir together shredded Swiss cheese and next 5 ingredients. Stir in onion, blending well. Spoon mixture into a lightly greased 2 quart baking dish. Bake at 375 for 25 minutes and let stand 10 minutes. Serve with tortilla chips or crackers. Makes 6 cups. to lighten: Substitute vegetable cooking spray for butter. Substitute reduced fat Swiss cheese and light mayonnaise for regular.
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