BAKED VIDALIA ONION DIP
Begin your celebration with this really yummy dip---and increase the Tabasco to suit your taste!

Recipe By: Southern Living Magazine (4/02)
2 tablespoons butter
3 large Vidalia onions -- coarsely chopped
2 cups shredded Swiss cheese
2 cups mayonnaise
1 can sliced water chestnuts (8 oz.) -- drained and chopped
1/4 cup dry white wine
1 clove garlic -- minced
1 teaspoon Tabasco sauce, or to taste

Preheat oven to 375 degrees F.; grease a 2-quart baking dish. In a large skillet, melt butter over medium-high heat; add onion and saute 10 minutes or until tender. In a medium bowl, stir together the reamaining ingredients. Add cooked onions and blend well. Spoon mixture into prepared baking dish. Bake 25 minutes. Serve with crackers or tortilla chips. Yields about 6 cups.

Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved