Nutty and flavorful, this dip will go in a minute. This recipe does not require baking. Because grated cheese measurements vary, adjust dip to desired consistency; add more liquid if too dry, more cheese if too wet.
- Gently combine all ingredients.
- Refrigerate for 2-hours before serving.
- Serve with crackers.
- Can be made several days in advance.
Kathy, I thank you for the money a very large group of us is about to save. A local chain grocer sells this for $8. a lb. and it's made with non fancy swiss. Followed this recipe but I cheated and went with the cheap swiss, Kraft mayo, 1/2 & 1/2 and yellow onion. SUPERB! Will sub green for the yellow onion next time...which will be this coming weekend! Made for 2008 cookbook tag.
I used sweet onions and added some pepper and a little sour cream. The flavor is really good, but I'm not sure about the grated cheese, it makes it a little awkward to scoop. Overall really tasty though, thanks!
This is a great dip & spread ~ I spread some on a piece of whole wheat toast before setting it out to be used as a dip! Flavorful without being overly spicy, & thus a dip that adds a nice diverson from the usual! Thank you for posting this recipe!