This week's recipe box is dedicated to a person who has devoted many years to Rockdale County -- Rockdale County Sheriff Jeff Wigington.
The recipe is called onion dip, and a little birdie told me that anytime the local sheriff's association meets or anytime any of the ladies in the association get together, they make sure they have this delicious dip around for the sheriff.
After tasting this onion dip at my mother-in-law's house last weekend while we were watching the Bulldogs beat the Yellow Jackets, I had to have the recipe.
First Baptist Church of Lithonia recently published a new cookbook, and one of the member's there, Rebecca Hensley, submitted the recipe to be published in the cookbook. That is how I learned of Sheriff Wigington's love for the dip.
Here are a couple of quick things you need to know about this recipe. One is, you won't be able to stop eating it. Two is, Rebecca is serious about not substituting the mayonnaise. And three is, if you aren't entertaining a lot of people, you can reduce the amount of ingredients down to 1 cup of each item.
Working for the newspaper, I've encountered the sheriff on several occasions and he has always greeted me with a smile. I appreciate all he has done for the county and that is why this Recipe Box column is written in honor of him
2 cups of Vidalia onions, chopped
2 cups of Hellmann’s Real Mayonnaise (do not substitute)
2 cups of Swiss cheese, grated
1 box of Wheat Thins Crackers
Mix all of the ingredients together thoroughly.
Bake at 350 degrees until hot and bubbly. (Cooking times vary depending on the amount of dip you have prepared.)
Tip: You can serve this dish with most any type of cracker.