Baked Vidalia Onion Dip (Patti Dean)

Ainekset

2 tbsp butter

3 lg Vidalia, course chopped

8 oz shredded swiss

2 c mayo

8 oz can water chestnuts chopped

¼ c dry white wine (Chardonay)

1 garlic clove, minced

½ tsp hot sauce (Tabasco)

Ohjeet

Melt butter; add onion and sauté until tender.

Stir together swiss and next ingredients.

Stir in onions blending well.

Spoon into lightly greased 2 qt baking dish and bake at 375° for 25 mins.

Serve with Triscuits or Wheat Thins