Thanksgiving signals the beginning of the holiday entertaining season, and Bonnie Coward, of Aiken, has shared a recipe for a quick and delicious party spread with a simple equation - just two cups each of four ingredients. She got the recipe from an engagement party she attended and has named the spread Kelly's Hot Onion Dip in honor of the bride.
Mrs. Coward says that any type of onion can be used. I tested it with sweet onion with great results.
The cheeses also can be varied, and I've made a similar dip using just shredded cheddar cheese. Mrs. Coward says another reason she loves the recipe is that the ingredient amounts can be increased or decreased to serve any number of guests.
If you'd like the dip to have a milder onion flavor, you can saut the onion in butter or vegetable oil before combining it with the other ingredients. Mrs. Coward serves the dip with assorted crackers or toast points.
KELLY'S HOT ONION DIP
2 cups mayonnaise
2 cups grated Parmesan cheese
2 cups grated Swiss cheese
2 cups finely chopped onion
Assorted crackers, for serving
Heat oven to 350 degrees. Combine all ingredients and spread in a casserole dish. Bake until bubbly, about 20-25 minutes.
Makes 12 servings.
NUTRITION ANALYSIS: 414 calories, 38.5 grams fat (10.5 grams saturated), 5.8 grams carbohydrates, 11.9 grams protein, 45 milligrams cholesterol, 0.5 grams fiber, 498 milligrams sodium and 340 milligrams calcium.
USING NONFAT INGREDIENTS: 147 calories, 2.3 grams fat (1.4 grams saturated), 18.7 grams carbohydrates, 12.8 grams protein, 8 milligrams cholesterol, 1.4 grams fiber, 820 milligrams sodium and 303 milligrams calcium.
Nutrient content for crackers will vary depending on your choice.
Nutritional analysis provided by registered dietitian Jeannie Hatfield-Laube, research dietitian at the Georgia Prevention Institute, Medical College of Georgia, in conjunction with the Augusta District Dietetic Association.
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Coming next week: Aiken resident Jouyce Bethmann says her F-Soup is a meatless Italian soup perfect for a chilly evening. See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle newsroom, P.O. Box 1928, Augusta, Ga 30903-1928. Or send e-mail to firstname.lastname@example.org. You can find previous recipes at augustachronicle.com/karin.