2 large Vidalia mild onions

2 cups freshly shredded parmesan cheese, divided

1 cup mayonnaise

1 cup sour cream

1 1/2 teaspoons dill weed, divided

Finely chop onions in food processor. Add 1 1/2 cups of cheese, mayonnaise, sour cream, and 2 teaspoons of dill weed. Process until well-blended. Spoon mixture into 9-inch pie plate. Sprinkle 1/2 cup cheese and 1/2 teaspoon dill weed on top. Bake at 325 degrees for 40 to 45 minutes. Store cooled sip in airtight container in refrigerator. Spoon dip into hollowed-out load of deli French bread, and serve at room temperature with Triscuits and Wheat Thins.



1/2 cup melted butter

2 teaspoons paprika

2 teaspoons lemon pepper

1 teaspoon salt

1 teaspoon onion powder

1/2 teaspoon ground red pepper

20 cups popped popcorn

In a small bowl, combine butter, paprika, lemon pepper, salt, onion powder, and red pepper. Place popcorn in a large baking pan. Pour butter mixture over popcorn, and stir until well-coated. Bake at 350 degrees about 15 minutes, stirring every five minutes. Remove and cool. Serve in a large brown grocery bag or tin.


1 (21.5-ounce) package brownie mix

1 (8-ounce) carton sour cream

1 (12-ounce) package white chocolate morsels

1 cup chopped pecans

1 cup granulated sugar

Mix brownies according to package directions, and add sour cream, white chocolate morsels, and pecans. Spread into a jelly roll pan. Bake at 350 degrees for about 18 minutes. Cool 10 minutes, and spread with canned frosting. Cut into shapes with a cookie cutter or into squares. Pour sugar onto platter or plate; dip bottom of brownies in sugar.