little pizzas with an eggplant base! The possibilities are endless. You might want to bake these for longer if you’re baking them at sea level as I bake them in Tahoe at 6,000 feet.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 32 |
| Yield: | 4 cups |
Ingredients
- 1 tablespoon butter, or as needed
- 1 ¼ cups chopped sweet onion (such as Vidalia®)
- ⅔ cup mayonnaise
- 2 cups shredded Swiss cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Cook and stir sweet onion in hot butter until browned, 5 to 7 minutes; transfer to a bowl. Add mayonnaise to the onion and stir; pour into a 9×13-inch baking dish. Sprinkle Swiss cheese over the mixture.
- Bake in preheated oven until the top is bubbling and lightly golden, about 35 minutes.
Nutrition Facts
| Calories | 64 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 42 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was very good as a dip but my favorite is on an egg sandwich! Literally makes an egg sandwich taste gourmet! I will probably make this monthly for the rest of my life just for breakfast egg sandwiches on the way to work. I’ve had it with bacon, Canadian bacon, and sausage on my egg & cheese sandwich and it is amazing.
Really good. Even the kids likes it. The edges got extra brown and every one was fighting over the “crispy edges”.
Made this for Christmas day buffet. I LOVED it! The family turned up their nose when I told them what it was, but they kept coming back for more.
Delicious. Just delicious.
The browned onions added a lot of flavor to this. Don’t use too much butter or you will end up with a greasy dip.
This is an outstanding dip by instead of using just mayonnaise I used Hellman’s mayonnaise with Olive oil it was just awesome. Crazmom in Indiana