We made this for my sister's baby shower and it went over quite well with some corn chips. We made a double batch which, in retrospect, was too much; we brought about half of it back home. I've written up the recipe for a single batch here.

We served it hot out of the oven, but it's tasty cold, too.

Vidalia Onion Cheese Dip

Cook's Country April/May 2018, by Morgan Bolling (p. 16)

Ingredients

• 2 C finely chopped Vidalia onions
• ¾ C mayonnaise
• 170g sharp cheddar, shredded (about 1½ C)
• 60g American cheese or Velveeta, chopped (about ½ C)
• ¼ C thinly sliced green onions

Directions

1. Combine onions, mayo, both cheeses, and half the green onions in a 1L casserole dish.
2. Bake at 375°F until melted through, bubbly, and browned, about 25-30 minutes. (We had trouble getting it to brown and settled for "bubbly".)
3. Top with remaining scallions and serve with corn chips, pita chips, sliced vegetables, etc.