Reviewed: Sep. 25, 2009

Fam loved it! Baked in 2 small bread bowls after cooking 20 min or so first.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Sep. 14, 2009

I read one review that said they have nicknamed this dip "baked fat". Well that is pretty accurate...it produced a lot of grease. I took it to my in-laws and it was hardly touched. Those that did taste it said the flavor was alright, but the grease was too much.

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Sara A.

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Leland, North Carolina, USA

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Reviewed: Sep. 3, 2009

Not too bad for a 3 ingredient, quick and easy dip. The ingredients together didn't sound very appealing but I had to try it. I served on toasted french bread. It wasn't the most attractive of dips, kind of curdled looking, however, it had a decent taste. Although this probably won't be a regular made recipe at the house, it is is quick and easy backup for those times when you have unexpected guests and need to whip up something fast.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

I followed this recipe exactly, and while we really liked the flavor I did find it a little on the runny side. I will make again, but maybe sub some sour cream for cream cheese to thicken it up. Over all a hit though!

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ambibambi

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

I made this for my nephew's birthday party yesterday and it was a huge hit. I added some Mozzerella Cheese as another reviewer suggested, it came out awesome! I also used my food processor with the slicing blade in order to reduce the prep time.

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Los

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: May 24, 2009

Been making this for years- it's great. I usually sprinkle some paprika on top for color. Serve with club crackers. Great! I notice the brand of mayo makes a difference on the oil/grease factor. I usually use hellmans but used Kraft last night and it turned out great- not too oily at all. I think I'll use Kraft from now on. Great stuff!

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BALLEN7

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Reviewed: May 17, 2009

Delicious! We had ours with sun chips. The only thing I didn't like was as it cools it gets oily. What can you expect though.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Dec. 15, 2008

When company arrives unexpected, or if I am short on time this recipe is a super time saver, in and out of the oven in no time. Many people have asked for the recipe. I have tried it with many cheeses I have had on hand and the swiss cheese is the best, in my opinion

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Aug. 5, 2008

A good friend of mine makes this but with only 1 cup mayo. Very addicting!!

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Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: May 3, 2008

We could not stop eating this dip! Next time I will put it into a crock pot to keep warm throughout the party. I substituted 8oz (1 brick) of cream cheese for half the mayo and used both parmesan (FRESHLY GRATED - not powdered ) and swiss cheeses. The parmesan added a nice kick of flavor and I think that all swiss would have been too bland. Be sure to chop the onions medium-fine or it takes a lot longer for the onions to cook.

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AlaskaWild71

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Apr. 10, 2008

This is so good. I have made it 2 times for different parties and everyone loves it. When they ask what is in it they can't believe it. Very Very good. I serve it with onion flavored crackers. Thank you so much for this recipe. Its a keeper!!!!!

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butterfly112

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Reviewed: Mar. 23, 2008

Everyone loved this. However, I changed it up a bit based on the reviews. Here it goes: 1 cup lite mayo, 2 cups chopped sweet onions, sprinkle of garlic powder 1 cup shredded swiss, 1/4 cup apricot preserves. A little explanation: I didn't use parm because I forgot and it turned out great. I used garlic powder becuase I didn't have garlic salt. Yes, it was a bit greasy, but I took some paper towels and soaked it up. As far as the apricot preserves, I know it sounds wierd, but I heard someone mention it in a review (maybe on another similar recipe). I was hesitant, but intrigued, so I tried it on half and everyone loved it so much that I put it on the rest. I just stirred it until somewhat smooth and spread it on the top of the dip after it was done baking. The sweet/salty combo is out of this world!

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NMR

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Hyde Park, Massachusetts, USA

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Reviewed: Feb. 17, 2008

Smelled good while baking, but my husband and I couldn't get past the grease. I drained off what I could, but it still overwhelmed the dip, both visually and taste. Luckly, I tried this before a girls happy hour at my house this coming week. Might try again with fat-free mayo and low fat swiss cheese...but not for girls night.

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ROBINLBL

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Reviewed: Jan. 6, 2008

My mother got this recipe years ago at an office party, and I hadn't made it in years until this Christmas. I had my office over for a cup of holiday cheer, and they devoured it! I too have the "cuppa, cuppa, cuppa" recipe, and it couldn't be simpler to make! I like it best with plain or rye Triscuits.

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Lisa Allen

Cooking Level: Beginning

Home Town: Livonia, New York, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Dec. 25, 2007

Very, very yummy and totally delish! Makes a ton of dip, enough for 8 persons Chistmas eve and Christmas day! Followed the recipe exactly except used 3 onions (mine were pretty big) and garnished with a sprinkle of paprika on top for color. Served with cocktail rye, carrot chips, and pita chips. Really easy, thanks for sharing!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 24, 2007

I have had this before at other parties and thought it was delicious. Yes, a bit greasy but it's cheese and mayo, so I was not alarmed. It's easy to make and I usually have the ingredients on hand making a quick fix. I DO prefer the onions to be finely chopped. My were a touch course. It will be finer next time. Love it!

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magnusmom

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Reviewed: Aug. 10, 2007

The taste is wonderful. I had this at a potluck at work and had to get the recipe from my coworker (her only difference is to add a little parm. cheese with the swiss). I do agree with one of the other users...this recipe does produce A LOT of grease. Just drain it as much as you can.

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BERRYFINES

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Burke, Virginia, USA

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Reviewed: Jun. 27, 2007

I've been making this a party staple ever since snagging the recipe from a friend years ago. This is THE BEST and it's so easy. The rater who said "cuppa, cuppa, cuppa" made me laugh, because that's how I remember the recipe when I asked. Equal parts swiss, mayo, and sweet onions. I use light mayo and it's still yummy. Great w/crusty french bread.

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lovestohost

Cooking Level: Intermediate

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Reviewed: May 18, 2007

I got a variation of this recipe from my good friend Karen and I love it! She uses: 3 onions, 2 c mayo, 2 c shredded swiss, 1 8 oz can choped water chestnuts, 1/4 c dry white wine, 1 minced garlic glove, 1/2 tsp hot sauce. It is a fabulous recipe. There is always a crowd hovering over this dip at parties.

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jeaniebeanie

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Reviewed: Dec. 28, 2006

I didn't measure the amount of mayo I used. When it looked right I continued with the recipe. I added a few seasonings and used asiago cheese. Big hit at our party and thanks!

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