This recipe has been doubled at my discretion because I have yet to meet a single person who didn’t gush about how delicious it was, eat too much of it, and then beg for the recipe. So that I won’t have to make it any longer, I am now sharing it with the world. Seriously, I believe I have succeeded over 500 times. Serve hot alongside hard crackers.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 32 |
| Yield: | 32 servings |
Ingredients
- 7 tablespoons butter
- 2 sweet onions (such as Vidalia®), thinly sliced
- 1 pound Jarlsberg cheese, shredded
- 2 cups mayonnaise (such as Hellman’s®)
- 1 pinch paprika, or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until soft and translucent, 7 to 12 minutes. Cool.
- Stir onions, Jarlsberg cheese, and mayonnaise together in a large bowl. Spread cheese mixture into 2 pie dishes. Sprinkle the tops with paprika.
- Bake in the preheated oven until dip puffs slightly and cheese is melted, 25 to 30 minutes.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 123 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! We’ve added this as a spread to our Reuben sandwich instead of plain Swiss. Perfect crowd pleaser!
This recipe is tasty, I also make it with red onion too, you can’t go wrong either way!
My friend made a similar recipe for a girls night at the cabin. For Thanksgiving, I decided to give it a try. Since her recipe didn’t include amounts, I searched this recipe. I think I need to chop the onions more. But overall very yummy!!