Baked Onion Dip

2 finely chopped onions, Vidalia if you'd like

16 ounces cream cheese, softened

1½ cups finely grated Parmesan cheese

¾ cup mayonnaise (Hellmann's really works best for this dip)

3 tablespoons chopped chives or green onions, for garnish

Tortilla chips or strong potato chips, such as Ruffles or kettle chips, for serving

Preheat grill, or oven to 425 degrees.

Place onions, cream cheese, 1 cup Parmesan cheese, and the mayonnaise in a large bowl and mix to combine thoroughly. Transfer to a 10-inch cast iron skillet, or greased baking dish, and smooth top, but do not pat down. Sprinkle with remaining Parmesan cheese.

Bake, or place on grill, uncovered 20-30 minutes, or until golden brown and bubbly on top. (If you cook this on the grill, you may wish to place it under the broiler for a few minutes to brown at the end of the cooking time.) Do not overbake, dip should be creamy. Garnish with chopped chives or green onions, and serve with choice of dippers.

Makes 5 cups

Adapted from "Praise The Lard" by Mike Mills and Amy Mills