There is a good recipe in here somewhere, but this isn't quite it. I used grated parmesan cheese from a container, and the dip had a grainy texture and was also very greasy. It did taste good though. I tried the same recipe using swiss cheese, cutting back on the mayonnaise--texture was better, but was still very greasy. I may tinker with this some more--perhaps a mixture of swiss cheese and cheddar cheese with a sprinkling of parmesan on top, more onions, cutting back still more on mayonnaise and substituting sour cream or cream cheese?
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