2 Large vidalia onions, quartered
1 1/2 c Shredded parmesan cheese
1 c Mayonaise
1 c Sour cream
2 1/2 ts Dried dill weed, divided
Preheat oven to 325. In a food processor, process onions until finely
chopped. Add 1 cup cheese, mayonaise, sour cream, and 2 ts dill
weed; process until well blended. Spoon mixture into two 9" glass pie
plates. Sprinkle tops evenly with remaining 1/2 cup cheese and
remaining 1/2 ts dill weed. Bake 40 to 45 minutes or until lightly
browned. Store in airtight container in refrigerator. Give with
serving instructions.
To serve: Serve with chips or crackers at room temperature or
reheat in microwave at 80% for about 3 minutes.
