BAKED ONION-CHEESE DIP

1 cup red onion
1 cup shredded sharp cheddar cheese
1 cup mayonnaise
1 baguette of French bread, sliced 1/2-inch thick
2 cloves garlic, chopped
1/4 cup olive oil

Chop onion into small pieces (about 1/2x1/4-inch) and mix with mayonnaise and cheddar cheese. Put in small ovenproof casserole.

Bake at 350 degrees F until bubbling.

Put chopped garlic in the olive oil. Spread baguette slices on cookie sheet and brush with garlic and olive oil mixture. Toast in oven until lightly browned.

Top Baguette with the onion-cheese dip. Serve warm.

Servings: 8
Source: Lakewood Vineyards