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Vidalia Onion Dip

Vidalia Onion Dip recipe
photo by:kraft
Wonderful, easy to make, and had many requests for the recipe
posted by
 a cook
on 11/22/2013
time
prep:
10 min
total:
40 min
servings
total:
3-1/2 cups or 28 servings, 2 Tbsp. each
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posted:
3/11/2010
This is an awesome reciepe. Everybody asks me to make it over and over. Cant find the cheese crumbles so I use the shredded and it is just the same..I love it..
posted:
12/31/2009
I LOVE this recipe!!! I too, have trouble finding the crumbles where I live. I've been using shredded Italian cheese blend in replacement for awhile now and the result is still fantastic. Also, I sometimes add a dash of Italian seasoning to make it more savory!
posted:
12/10/2009
I have made this in the past although it has been a while. Now I cannot find the crumbles in town anywhere. HELP!!!
posted:
9/14/2009
i've made this aleast 5 times last year. It always goes over great.
posted:
7/4/2009
I love this recipe. But I use gorgonzola cheese instead. I tried it as a substitution, but now I can't imagine it any other way. My house smells amazing when I make this. Tried it first on Christmas Eve & am making it again today. Love it with Wheat Thins!
posted:
7/3/2009
I Also Changed This Recipe. In Place Of The Crumbled Cheese I Used Shreadded Swiss Cheese Its Much Better! And No Oil On Top. Dip With Rippled Chips. Its Yummy.
posted:
3/9/2009
Sooo good! I did change slightly, I cut the mayo down to 1 cup and used (1) 8oz. package of Philly light cream cheese. Also sprinkled a little shredded parm. cheese on top b/4 baking. Very good and didn't get the oil on top like other reviews.
posted:
1/30/2009
One of the biggest hits at our Thanksgiving get together. Everyone tries to outdo each other with new recipes, and this one did it. From kids to oldies, this was one of the best dips we have tried.
posted:
1/29/2009
Excellent! I served with tortilla chips and it was a big hit at my family's Christmas Eve party! I agree with the other reviewers that it is greasy, but it was so good, I didn't care much.
posted:
1/10/2009
It was goo dbut the best part was the top becuase it was crispy, if I were to make it again I would put it in a 9x13 so there is more surface area to get crispy.
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